The following steps are how I juice my lilikoi. I have tried to streamline the process and be as efficient as possible because lilikoi is time consuming to juice. But trust me, the effort is worth it.
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.
What I am left with is a totally clean shell, not a single drop of juice left.
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!
