Husband and I debated this tonight, in the context of refrigerated guava and mango nectar. We happened to have some shelf stable nectar around as well.
It’s all “sugar” to me, but it adds something to the plate.
I was curious. I found some confusing references on line. This one helped.
Sort of confusing, no? I guess it boils down to reading the labels.
Pure fruit juices are 100% juices whereas fruit nectars tend to have often a lot of additives, e.g. water, sugar etc.
Yes! That was interesting, because I think I’ve often thought of the "too thick " idea. Not consciously, but in retrospect, that’s how I think of mango and guava.