this season I'm seriously considering juicing some jaboticabas. (mainly because the trees make so much fruit, it's almost impossible to eat it all.)
I just haven't figured out the best way...I think I'm going to hand press them through a metal colander...while trying not to agitate the skins or crush the seeds, hopefully reducing the amount of tannins in the final product.
anyone ever juiced jabos before?
I suppose I could freeze the juice after is bottled, so I don't have to pasteurize it?
any info on this subject is appreciated!