Abstract: A method for producing a sugar-reduced fruit juice (S), in particular apple juice, wherein components of the fruit (A) are pressed after an at least partial comminution or fractioning process for obtaining the fruit juice. Prior to the pressing process using solely one part (16) of the fruit flesh; at least one part of the juice (14) obtained from the pressed fruit flesh is subjected to an at least partial sugar-removal method (S5); and the juice (15) obtained from the sugar-removal method is combined or mixed with the juice from the pressing process of the rind (11) and optionally the juice (17) from the remaining part of the fruit flesh, whereby the production of a sugar-reduced fruit juice (S) is made possible while retaining as much of the secondary plant contents as possible.