Orange pulp

What is orange pulp?

Orange pulp is the juice and flesh of the orange (Citrus sinensis) extracted and frozen shortly after harvest, with no added water, no sugar and no preservatives. It is real orange, portioned and paused in time: thaw, dilute or blend to taste, and you pour a glass that tastes like it came straight from a juicer — without squeezing a single fruit or staffing a juicing station.

At Alimentos Pronalfrut we have produced it in Bogotá since 1997, working with Colombian oranges picked at full ripeness. The result is a golden, consistent pulp that tastes the same in January and in July, regardless of what the fresh-fruit market is doing.

Colombian oranges, tree-ripened and sweet

Colombia harvests oranges through most of the year across its warm and temperate growing regions, which lets us buy fruit that ripened on the tree rather than in a warehouse. Our rule is simple: an orange that arrives sweet makes a pulp that needs no added sugar, so sweetness is a purchasing requirement, not a correction we make later.

Each lot is inspected on arrival and processed quickly, capturing the fruit at its best moment. What goes into the freezer is orange season itself, on hold until you need it.

A sweet citrus with gentle acidity

Compared with sharper tropical fruits like passion fruit or lime, orange leads with sweetness and finishes with a soft, refreshing acidity and a clean citrus aroma. That friendliness is exactly why it is the most universal breakfast flavor in the world — and why it works so well as a blending base, rounding out tart fruits and green smoothies while adding natural body and sweetness without sweeteners.

For US menus, it is also a bridge flavor: familiar to every guest, yet noticeably brighter and fresher than shelf-stable juice when it comes from real frozen fruit.

A natural source of vitamin C

Oranges are widely known as a source of vitamin C, and our pulp delivers it the way the fruit does, because we avoid aggressive processing that would degrade it. As part of a balanced diet, citrus fruits like the orange have long been associated with everyday wellness — one more reason orange juice has never left the breakfast table.

Uses in the kitchen, the bar and the hotel

• Breakfast juices: buffet, room service and café service with portion-controlled yield and consistent flavor.
• Cocktails: mimosas, screwdrivers and sangrias built on real fruit instead of concentrate.
• Dressings and sauces: citrus vinaigrettes, glazes for chicken and pork, sweet-and-sour reductions.
• Baking: sponge cakes, icings, tart fillings and chilled desserts with genuine orange aroma.

In hospitality, orange juice is the benchmark guests use to judge the whole breakfast. Frozen pulp guarantees the same cup every day of the year, with no juicing labor and no waste.

Frozen to protect what matters

We freeze the orange right after processing, while its sweetness, aroma and vitamin C are intact. Cold does the preserving, so there is no need for harsh pasteurization or additives, and the pulp stays far closer to fresh-squeezed juice than any boxed beverage.

Frozen also means zero waste: you thaw exactly the portion you need and the rest keeps perfectly at -18 °C (0 °F).

Certified quality and available formats

Our Bogotá plant operates under Colombian INVIMA sanitary permit PSA-0002698-2020 with standardized processes. Stored at -18 °C, orange pulp keeps its characteristics for more than 12 months.

Available formats: 100 g sachets, 1 kg multipack (10 × 100 g), 250 g and 397 g bags, and an unfrozen gallon format for high-volume operations.

For importers, distributors and foodservice

If you import or distribute frozen fruit in Florida, serve Latin American communities that grew up on real fruit juice, or run hotel and restaurant operations anywhere in the US, orange pulp is a natural anchor product for your lineup. We already supply chains like Solar Hotels & Resorts, GHL Sunrise and Hotel El Dorado. Message us on WhatsApp or write to sales@pronalfrut.com and you will have an export quote the same day.