Eosinophilic Esophagitis Friendly Fresh Orange Juice
Freshly squeezed orange juice is one of those simple pleasures that tastes incomparably better than anything poured from a carton or bottle. For anyone managing eosinophilic esophagitis, finding safe, trigger-free drinks can feel like a constant label-reading exercise — this recipe sidesteps all of that with just oranges and an optional pinch of salt. There are no additives, preservatives, or mystery ingredients to worry about, just pure citrus pressed right at home. The process is straightforward: halve the oranges, work them over a juicer, and strain out the seeds and pulp to whatever texture you prefer. That optional pinch of salt is a small but surprisingly effective trick that rounds out the brightness of the juice without adding anything complicated. Serve it immediately for the freshest flavor and the most vibrant color — it really does make a difference.
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Learn more →Ingredients
2 servings
- 4 large navel or valencia oranges
- 1 pinch salt (optional)
Instructions
- 1
Halve 4 large oranges crosswise. Press each half firmly onto a citrus juicer and twist to extract the juice, working over a measuring cup or bowl until all halves are juiced — you should have about 2 cups of juice.
- 2
Pour the juice through a fine-mesh strainer into glasses to remove seeds and excess pulp, or skip the strainer if you prefer pulpy juice. Add a pinch of salt, if using, and stir briefly. Serve immediately.