Caesar,
good question...
I just mash them through a colander, using a potato masher...
then I take all the seeds, and try to squeeze out as much juice as possible without breaking the seeds.
there is always a portion of juice/pulp, that I can't free from the seed...
but I can manually get at least 90% of the juice available in each fruit...
Im guessing you would need a machine that agitates the seeds, (like a washing machine), to totally clean the seeds, and get every last bit of pulp.
but simply put, they are a lot like grapes...except the pulp clings to the seed more, and the skin is a bit more tannic.
(I try not to break apart the skins too much when I'm pressing the fruits, the more you break down the skins, the more tannic the pulp juice becomes...and the darker the color will be...fresh jabo juice has a light whitish/pink/violet color....as it oxidizes, the color becomes a vibrant purple/pink.)
So... .Seeing as this is the premier thread for Jabo lovers, I thought I'd drop by to ask the Prince and his subjects: How do you process large amounts of Jabo pulp for freezing when you don't wanna freeze 'em whole and you don't wanna juice 'em? Is there a particular technique for skin and seed removal, or is it a lost cause? I'd imagine skin removal wouldn't be too difficult, but the seed worries me a little.
I remember reading some references for Açaí and Spanish Lime that say you can pulp 'em by soaking them in water for a few hours. Tried it on Spanish Lime, didn't work. Would it work on Jabos?
I don't mind tedious hand separation as long as it's doable. Question is, is it even doable, or do the seed and skin fight you on this?
