Gabe,
I tried the "watermelon method last year before I went to the "blender" method. Even though I like nanners, just a bit too seedy for me. I know with palm seeds, you can leave the seeds in just enough water to cover them and let them start to ferment for about a week, drain, rinse and rub with your hands and then put them back into water again. You repeat this procedure until the majority of the pulp is off. Would this cause any problems with banana seeds, leaving them in water until fermentation begins, rinse, and then back into water? Not sure if the seeds would rot or not. Any ideas?
Randy
Quote:
Originally Posted by Gabe15
Ive done a few different methods, if the fruit is ripe you can eat it and spit out the seeds like watermelon, however for species like velutina this doesnt always work as they have way too many seeds, but for M. laterita it works nicely. I've been able to pick out seeds on old fruit that it past the rotting stage and is completely dessicated, the seeds seperate from the dried pulp rather easy that way. Other then that, I just sit down, put on some good music and get to work picking out each one hand cleaning the pulp off by hand.
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