High pressure processing (HPP) was investigated as a means to preserve cloud in freshly squeezed orange juice. Cloud loss is a major quality defect in orange juice, and methods of preserving cloud without the extreme temperatures used in commercial pasteurization are desirable. Pressures from 500 to 900 MPa were investigated at dwell times of 1 sec, 1 min and 10 min. Higher pressures and longer processing times were more effective at preserving cloud, while all treatments yielded a microbially stable product. A 90-day shelf life under refrigeration conditions could be achieved using pressures of 700 MPa and higher combined with treatment times of 1 min.