<p>The migration of phthalates to juice necessitates the accurate determination of phthalate content. Therefore, finding an effective solvent and extraction conditions are crucial initial step. Study examines the effect of various solvents (n-hexane, ethyl acetate and their mixture in rations of 2:1 v/v and 1:2 v/v on the extraction recoveries of four phthalates. Phthalates were added in mushy peach and apple juice to concentrations of 1, 5 and 10&#xa0;µg/mL. The process of liquid–liquid extraction was conducted followed by the HPLC analysis. The increasing of extraction recoveries was in a manner that was consistent with decreasing the length of the phthalate’s alkyl chain and with decreasing the phthalate concentration in the juice. There was no proper dependence on the solvent polarity. The best extraction recoveries were achieved by mixture of ethyl acetate and hexane in ratio of 1:2 v/v during extraction of di-n-butyl phthalate at concentrations reaching up to 5&#xa0;μg/mL, at room temperature for duration of 2&#xa0;h. The extraction recoveries for benzyl butyl phthalate were up to 68%, and the tested solvents were determined to be unsuitable for extracting di(2-ethylhexyl) phthalate and di-n-octyl phthalate, since the extraction recoveries achieved for these phthalates did not exceed 32.5%. This limitation may be due to their long alkyl chain and potential interactions between these phthalates and the mushy phase of juice. The regression analyses between extraction recoveries of di-n-butyl phthalate and benzyl butyl phthalate (<i>r</i>² = 0.968) suggesting that the extraction of di-n-butyl phthalate is not influenced by the presence of benzyl butyl phthalate.</p>