Tips and Guides

Guayabano Nectar

1. Wash and peel guayabano. Remove core and seeds. Cut into small pieces. Mix two cups water for every three cups of pulp.
2. Pass guayabano pulp through a juice extractor or corn mill grinder. Add little by little so juice can be fully extracted. Strain through a stainless steel strainer.

3. Measure extracted pulp juice and add one cup of water for every two cups juice. Add one cup sugar for every 3″ cups of pulp mixture.
4. Pass sugared mixture through a juice mixer or beat with a rotary egg beater.
5. Place the mixture in an enamel casserole or a stainless steel kettle, and cook until it simmers. Do not let it boil. Lower the heatand stir from time to time until mixture become thick.
6. Pour cooked mixture into tall tin cans while still hot, leaving 1/4 inch space on top of the mixture.
7. Seal the cans and place them in a pressure cooker for 15 minutes at 10 pounds pressure.Cool and label

Guayabano Ade

Ingredients:

1 kilo ripe guayabano
4 cups water
3/4 cup sugar
Calamansi juice

Procedure:

1. Wash and peel fruits. Remove the core and seeds. Then cut pulp into small pieces.
2. Heat in four cups water. Cool. Strain mixture through a clean cheese cloth into a pitcher, then squeeze the juice.
3. Add sugar and enough clamansi juice or make the mixture a little sour. Serve with ice cubes. Add more sugar if desired.

MEDICINAL VALUE

The guayabano fruit is used as a cure for cough, scurvy and fever. It contains Vitamin A, calcium, phosphorous and rich with vitamin B and C. It also contains 11.62 percent sugar, mostly glucose and fructose.

The gree fruits and seeds can induce vomiting, remedy dysentery and arrest secreation or bleeding. The sap of the young leaves may be applied directly on pimples to induce suppuration. The sap is also considered parasiticidal. An alcoholic extract of the leaves, when distilled with steam, yields a small amount of essential oil. The portion of alcoholic extract which is soluble in water contains a large amount of potassium chloride together with dextrose tannis, amorphous products, and a small amount of an alkaloid substance which could not be crystallized. The leaves and roots also cure colic and convulsions.

Source: www.da.gov.ph, photo courtesy of www.globalpinoy.com and www.seasite.niu.edu

If you come from a place abundant of fruits (Davao or other parts of Mindanao), and you want to prepare and preserve fruit juices either for personal/household consumption or for small business, below are practical guides how to prepare Naranghita, Calamansi, Mango, Guyabano, Duhat, Papaya, Pineapple, and Guava fruit juices among others.

1. Naranghita (Szinkum mandarin) Juice and Calamansi Juice

a. Select fresh, fully ripe and sound fruits. Wash the fruits thoroughly with detergent to remove dust, soil and other extraneous matter. Rinse well in plenty of running water.

b. Cut the fruits crosswise into halves and extract the naranghita juice in a mechanical juice extractor or to a household citrus juice extractor. Squeeze kalamansi fruits by hand.

c. Strain the juice through a muslin bag to remove seeds. Sugar may or may not be added. It may be added in any desired proportion, according to the acidity of the fruit juice and the taste of the end-user.

d. To the clear juice, add sodium benzoate to give a final concentration of 0.05 per cent of the total volume. The sodium benzoate should be dissolved in a small quantity of water before adding to the fruit juice.

e. Heat the naranghita juice rapidly with constant stirring to 85 C and maintain at that temperature for about 5 minutes. Kalamansi juice is heated to 75 C for 5 minutes. Pour immediately into cans or bottles which have been previously boiled in water for about 3 to 5 minutes. Fill the container to overflowing and seal completely at once. Process for 20 minutes in a boiling water bath. Cool immediately, wipe containers dry and keep in a cool, dark place, preferably in the refrigerator.

f. To prepare the fruit drink, dilute with water to the desired consistency and add sugar to suit the taste.

2. Mango Juice

a. Wash fresh, fully ripe and sound fruits using the method described above. Peel the fruits and remove the pulp from the seed by using an aluminum or stainless steel knife.

b. Mash the pulp thoroughly and add an equal volume of water to facilitate juice extraction. Strain the juice through a muslin bag to remove pulp. To the clear juice, add sodium benzoate and citric acid equivalent to 0.05 and 0.3 per cent, respectively, of the total volume of the juice.

c. Proceed as in method prescribed for naranghita juice.

3. Guyabano Juice – Wash thoroughly ripe and sound fruits using the above-prescribed method. Remove seeds and mash pulp with an equal volume or water to facilitate juice extraction. Filter through muslin bag and proceed as in preservation of naranghita juice.

4. Calamansi Nip – Use fresh harvested calamansi. Wash and drain. Cut across the upper portion of the fruit to avoid cutting seeds. Squeeze juice thru a fruit juice squeezer or by hand. To every part of the juice, add 1¾ parts of sugar. Stir to dissolve sugar. Allow to stand undisturbed for 3 days, preferably in a refrigerator. The clear lower layer is the calamansi nip. Siphon the nip into dry and sterile narrow-mouthed glass bottles and stopper. Fill containers completely. Store in a refrigerator (50 F or below).

5. Duhat Juice – Extract juice from fresh, sound and ripe duhat berries. Strain thru cheesecloth. Transfer in dry sterile bottles. Store in a freezer. In the absence of a freezer, bottle the juice and pasteurize at 70 C. Seal tightly and store in a cool dry place.

6. Mango Nip – Select ripe sound mangoes. Peel, scrape the pulp and pass thru sinamay cloth. To every cup of the pulp, add one-fourth cup of sugar. Mix well and strain thru a thin cloth. Pour in dry bottles and pasteurize for 20 minutes at 80 C. Seal.

7. Frozen Guyabano Pulp – Use sound ripe guayabano fruit. Separate the seeds from the pulp. To every cup of the pulp, add 2 tablespoonfuls of calamansi juice. Pack in sterile glass jars. Store in freezer at 23 F. To serve as juice, add enough cold water and sugar to desired taste.

8. Papaya Nectar – Prepare 40 C boiling syrup (one cup sugar to one cup water). Scrape the pulp from one sound papaya and pass thru sinamay cloth. Add 4 tablespoonfuls of calamansi juice. Add syrup and mix well. Pour in cans. Exhaust cans in boiling water for 20 minutes until contents reach 85 C. Seal completely. Sterilize at 10-lb pressure for 20 minutes.

9. Pineapple Syrup – Peel sound ripe pineapples. Pass thru a meat grinder and extract the juice. Strain. To every cup of juice, add one cup sugar. Stir well. Heat to 70 C and pour immediately in sterile bottles. Pasteurize in boiling water for 20 minutes.

10. Guava Juice – 48 to 50 medium-sized, firm ripe guavas, 2 cups water (barely sufficient to cover sliced guavas. Wash, remove blossom end, and cut guavas into slices. Add water, bring to boiling point quickly, and boil gently for 15 minutes. Strain through a flannel jelly bag or two thicknesses of a sugar or flour bag. Heat juice to boiling point, pour into clean sterile jars and seal. Juice not canned will keep approximately a week in a refrigerator.

11. Pineapple Juice – Peel sound ripe pineapple and remove eyes. Wash and mash the fruit thoroughly. Add a little water to facilitate extraction. Strain the juice through cheesecloth or a muslin bag to remove pulp. To the juice, add sodium benzoate and citric acid equivalent to 0.05% (.5 g/liter) and 0.3% (3 g/liter) respectively of the total volume of the juice. Add sugar if desired. Heat the juice rapidly with constant stirring to 80oC and maintain at this temperature for about 15 minutes. Pour hot in tin containers or glass jars and seal immediately. Process in a boiling water bath for 15 minutes. Cool canned product, wipe-dry, label and store.

Source: ITDI, photo from www.mercola.com, and www.columbiagorgeorganic.com