First, I wash all the fruits. Then I use a bread knife to cut off the top. Using a bread knife allows me to cut the hard shell without having the knife skip and cause cuts.
I try to not cut into the white membrane. Many folks just cut them in half. But, when the membrane is not cut into, no juice runs out until I am ready for it to. I then place the topless fruit into a large pan. I do this for all the fruit, kinda in an assembly line but with only me.
I then use a spoon to scoop out the seeds and juice into another pan. Sometimes the whole white membrane comes out, that is okay.
After scooping out all of the pulp, the pan that was holding the topped fruit is almost totally clean.
Then I get out my Roma fruit strainer. I use the tomato/apple strainer. Some people I know use a fine mesh sieve and then press the pulp against the mesh to separate the seeds/pulp from the juice. I find using the fruit strainer is easier and I get more juice out of the pulp. I've tried using an applesauce sieve/press before I started using the fruit strainer. I always felt I was throwing away some juice when using the old methods.
If I see too much juice in the seed output, I will run the seeds through the strainer again. I can usually get 10-12 cups of juice from one 5-gallon bucket of fruit - a lot more than I use to get.
What do I do with all of this juice? I make lilikoi daiquiris. Here is my recipe:
2 cups lilikoi juice
2 cups fresh lime juice (don't use the packaged lime juice [full of nasty ingredients as well as tastes nasty]). I have tried leaving this ingredient out but the daiquiri just doesn't taste right.
2 cups simple sugar
2 cups rum
Mix well and serve over ice.
Enjoy!
