Fruit nectar is a combination of fruit juice or pulp with water and sugar(s) or honey. While a fruit juice has always a fruit content of 100%, nectars merely require a minimum fruit content. The decision to process a fruit to a juice or a nectar depends, at Rabenhorst, on its acidity and amount of fruit flesh. The precise fruit content is declared on the bottle label.
The compulsory minimum fruit content of nectars varies between 25-50% depending on the processed fruit. The following criteria are decisive:
1. Fruits with juices appropriate for immediate consumption: minimum 50% (e.g. apples and oranges)
2. Fruits with acid juice, which is not suitable for immediate consumption: depending on the fruit: between 25-50% (e.g. limes, blackberry and blackcurrant)
3. Fruits with a high amount of fruit flesh: between 25-35% (e.g. banana and mango)
Rabenhorsts premium-quality nectars can be found here.