Suco

Suco is the Brazilian Portuguese term for juice, typically meaning the liquid extracted from fruit. It can be prepared fresh at home by squeezing or pressing fruit, or bought commercially in various forms. In everyday use, suco may include pulp or be filtered to a smooth liquid, and it is a common beverage at meals and social occasions.

Etymology and terminology: The word suco derives from Portuguese and shares roots with the broader Romance-language concept of juice, related to terms such as French jus. In Brazilian markets and labeling, the distinction is often made between 100% juice (sometimes labeled as suco integral or simplesmente suco) and products labeled néctar, which contain added water and sugar and may have less than 100% juice content. Pulp or “polpa” can be present or sold separately for mixing.

Preparation and varieties: The most common sucos are feitos de laranja (orange), goiaba (guava), maracujá (passion fruit), abacaxi (pineapple), and acerola. Mixes with ice, water, or sugar are typical. In cafes and stores, there are also sucos de caixinha (boxed or bottled juices) and sucos de fruta concentrados that are reconstituted with water.

Storage and regulation: Fresh suco should be consumed soon after preparation or kept refrigerated. Commercial juices are often pasteurized for safety and shelf life, with some products derived from concentrate or blended with other ingredients.

Nutrition and culture: Suco provides hydration and vitamins, notably vitamin C in citrus varieties. It plays a central role in Brazilian daily life, used at breakfast, snacks, and social gatherings, with a wide range of flavors and preparation methods.