Your child 1-3 years

Fruit juice user manual


Your toddler will love to taste the sweet or acidic pleasures of the fruits and the benefits of their vitamins and other riches. Home-made fruit juices or ready-to-eat commercials, our instructions for making the right choice.

Which fruits to choose for its juices?

  • It's all about taste and balance. The sweetest fruits are cherries, bananas, grapes and figs. Then come, in bulk, the apple, the orange, the pear, the grapefruit (pink preferably because sweeter), peach, plum, pineapple, apricot and kiwi. the least sweet fruits are strawberry, gooseberry, raspberry, lemon, watermelon and melon.
  • Not all fruits also have the same vitamin C content. The red fruits (blackcurrant in the head) and the citrus fruits are drunk. The poorest vitamin C are apricots, apples, grapes, plums, cherries, peaches and pears.
  • To marry the vitamin richness of some with the sugar of others, offer your toddler cocktails that he will enjoy with pleasure.

Home-made fruit juices: the ideal

  • What material? For citrus fruits, a simple juicer will do the trick. On the other hand, a centrifuge or juice extractor will be necessary for other varieties of fruit.
  • Which fruits to choose? Choose seasonal fruits, ripe but not too much, and freshness. Too long exposed to the shelf, the fruits, already artificially ripened in most cases, can lose up to 80% of their vitamin C richness. Buy them in a shop where you know the fast turnover of products and do not do not store them.
  • Council +: Once in a hurry, offer them to your toddler as soon as the juices oxidize on contact with the air and lose, within an hour, what is left of vitamin C.

Commercial fruit juices: practical

Commercial juices are not without advantage far from it! But buying a prepared fruit juice should not be done lightly. A good reading of the labels is necessary. Here is a descending order of fruit rich in vitamins:

  • Fresh fruit juice. These are the closest homemade juices. Fresh fruits picked at maturity and packaged at the place of harvest are simply pressed before being bottled without any heat treatment (heating). They thus respect the maximum content of vitamins and minerals of fruits. Like homemade juices, their preservation is short-lived. Once opened, they must be consumed quickly and stored cool when opened.
  • Frozen juices. There are different types of frozen foods: whole frozen foods that must be eaten less than 6 months after the date of packaging to keep intact their sugar and vitamin C, pasteurized concentrates a little less rich in vitamin C, and frozen concentrates under vacuum who, having not been pasteurized, keep the full vitamin content of the fruit.
  • Pure fruit juice 100%. The fruits are pasteurized by heating, which deprives them of some of their vitamin C. If they are without added sugar, they are called "pure fruit juice" and a sugar addition (5%) is indicated by the name "sweet juice".
  • Fruit juices made from concentrate. Any concentration of pure juice by heating destroys some of the vitamin C of the fruits. Vitamin A, mineral salts and trace elements, on the other hand, remain stable. If sugar is added, it must be mentioned on the label.
  • The nectars. They are obtained by adding water and sugar (20% maximum) to a juice, a fruit puree or a mixture of both. The percentage of fruit contained must be between 25 to 50%. They are low in vitamins but keep their richness in minerals and trace elements.
  • Fruit drinks. Dehydrated fruit powders and syrups are not of particular nutritional interest because they are poor in fruit. The only advantage is to encourage the consumption of water in children ... but also that of sugar, which is much less interesting.

Karine Ancelet