The Tropical Fruit Forum
Citrus => Cold Hardy Citrus => Topic started by: Citradia on October 29, 2018, 06:53:56 PM
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Someone posted recently about putting poncirus juice overnight in a glass ( I presume in refrigerator) to let the resin or poncyrus nastiness to separate from the juice, and then you’re left with good juice. How do you separate the nasty layer from the good? Is the nastiness floating on top? Do you scoop it out with a spoon? I can’t find the post about it.
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The turpentine oils will be at bottom, you can gently pour a top layer to obtain juice. It is better to do it in a refrigerator, prior dilution with water also helps.
Alternatively, you can apply the method that is used to get rid of yeast residues in the production of champagne wine: keep the juice in a closed bottle in reversed position and then freeze the oily part by the immersion into ice/salt mixture. The frozen sediment can be easily extracted.
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Thanks Ilya11! I noticed this morning that half of the juice in the glass is dark on bottom and lighter on top half of glass. So half of the juice we extract from poncirus is “turpentine “. Is it really turpentine? Like what they get from pine trees? Is it flammable? For a while I was wondering if I needed to use paint thinner to clean the sticky thick resin off of my orange reamer and knife I used to extract the poncirus juice. It finally came off with soapy water and wiping hard/ pulling the gunk off with a wet paper towel. I saw reference to the poncirus resin being “poisonous “. Is it poison?
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Poncirus juice extracted yesterday and darker juice settled to bottom overnight in refrigerator. Top layer tastes very bitter but may be able to drink small amount with added sugar.
(https://i.postimg.cc/nCnN80jY/FED6-CCAE-69-FD-4-AD2-99-F0-03574-CFBA11-B.jpg) (https://postimg.cc/nCnN80jY)
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Sediment looks like pine resin with turpentine, I do not believe it is poisonous, but this is what principally makes poncirus fruits nonedible.
Bitter taste is due to the presence of poncirin, that is also present in the juice of grapefruit.
Specific odor that many people consider nasty is post probably due to poncirus specific sulfur containing volatiles.
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Thanks, Ilya.
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Poncirus makes a good tea. Half a fruit squeezed to release the juice into a cup, then the half fruit dropped into the cup and hot water added. Sweeten to taste. There are recipes online for Poncirus jam. I made some a couple years ago, tasted like marmalade. Poncirus is found as an ingredient in skin care products. There are potential cancer killing benefits, as well as anti fungal, anti bacterial and other uses.
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I read about the marmalade and tea last night. But that juice was so strong and bitter after settling the resin out, I’d hate to go to the trouble of making marmalade and it be inedible. Maybe someone can bring some marmalade to the expo in November for folks to try.
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When I made Poncirus marmalade, the water was changed several times to reduce bitterness, and to add more flavor some lime and tangerine skins were thrown in.
Many foods are too strong or bitter to be eaten on their own, cocoa, tea leaves, coffee, many spices, even some lemons and limes, yet when diluted or added to food it makes them edible or adds flavor.
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Thanks hardyvermont. Same idea as adding some apple or crabapple to rowan jelly.
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I made a jelly/jam only using the poncirus juice and diluted it a bit with orange juice and it turned out great!
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Poncirin (with other flavonoids of the bitter orange) was tested as a control agent for mosquito infestation, and was found to be larvacidal, to repel females from egg-laying on treated water, and to repel insects from biting topically treated human volunteers.
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Poncirin is a bitter flavonone that is also present in grapefruits, but internal oils are unique for poncirus
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http://www.eattheweeds.com/hardy-orange/ (http://www.eattheweeds.com/hardy-orange/)
Some info about poncirus . + recipes