Juice vesicles

[1] Each vesicle in a segment in citrus fruits has approximately the same shape, size, and weight.

[2][3] Juice vesicles of the endocarp contain the components that provide the aroma typically associated with citrus fruit.

[4] The vesicles and their inner juices contain many vitamins and minerals as well as the taste and sweet acid fragrance.

They provide fruit beverages that are sold with a higher appeal to a consumer and improved texture in the juice.

[7] This pulp helps in the long term to preserve nutrition, improve color, and create a more pleasant odor to the feed.

Adding juice pulp provides cattle with a richer source of vitamins and minerals in addition to a more palatable taste.

In Japan, many yogurts and beverages include added enlarged citrus juice vesicles.

When eaten, teeth break the vesicles and provide a fresh squirt of citrus juice to the beverage or yogurt which can create a pleasurable drinking or eating experience.

A single juice vesicle of a lime .
A segment of an orange that has been opened to show its pulp.
Juice vesicles of a finger lime .