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Well, I just went ahead and launched it in my shop. People love it, and it keeps "vibrant" up until before closing time. So maybe 18 hours max since juicing is the best time to serve it. I just happen to double-vacuum it on the Foodsaver before storing in the fridge. The fruits also chill in the fridge prior to juicing.


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I've been diffusing fruits in alcohol myself and serving them to friends and family that come over. I've tried a few different fruits but not all were good after allowing them to sit for days. Pineapple is the best I use clear vodka Seagram's vodka. I've using the 16oz mason jars and the half size Mason jars. I fill the jar with fruit and then fill the vodka ...


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1) IF you are into curry, you can make a sweetened mango curry which tastes amazing with Parathas (Indian pan fried bread) or even Roti for that matter. http://foodviva.com/chutney-raita-recipes/aam-ki-launji/ 2) IF you are into thai food, make a mango salad: http://www.rakskitchen.net/2015/03/thai-green-mango-salad-recipe-vegetarian.html 3) Chop it and ...


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If your mango is green and still yet hard, take the skin off, cut out the seed and cut into bite size pieces. In a bowl, mix 1/4 cup soy sauce (aloha Shoyu works for me), 1/4 cup white sugar, and 1/4 cup white distilled vinegar. Mix that around a bit. Place mango in bowl and have a taste. This is what you call pickled mango. Something like li hing Mui ...


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I freeze my plums. I just pit them, halve them, pack them into bags in usable portions, and freeze them. A certain number of them go into making compote or fruit spread, but as Mark A noted, the pruney flavor dies tend to come through then. Freezing does not produce that effect, so when I use plums from the freezer for cakes and the like, they have a fresh, ...


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Save some of those babies for summertime. Pit and freeze the plums, and use them to add tang and depth of flavor to smoothies and slushes when the hot weather hits. One of my favorite combinations is prune plum paired with mango in a base of pineapple and grape juices.


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Examining a commercial version (a not HFCS commercial version, for a wonder) it's mostly water, "27% cranberry juice", sugar, and "flavors." So if you have 100% juice, you'll probably have something the consistency of a syrup by the time you have enough sugar to make it sweet. The widespread solution is to dilute with water - thus, "cranberry juice ...


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Saliva breaks down sugars and starches. That is why candies dissolve so well, and it's why bread or crackers taste sweeter the longer you chew them. What saliva does not break down are acids, which are tart or sour. The longer you chew the fruit, the more sugars and starches are broken down and swallowed, leaving the tangier acids intact.


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There are. There was a story on a local station about JRINK when they hit some anniversary a year or so ago. (It might've also been about the owners ... being successful female, minority millenials) They're doing some sort of 'single page app' thing on their website, so I can't link straight to their about page or FAQ, but it confirms that they're ...


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You can make banana juice by using enzymatic breakdown of the starches. It is not a difficult process, and can be accomplished in the home kitchen, but would require some ingredients and techniques that you may not have or be familiar with. The details can be found here: https://www.chefsteps.com/activities/banana-juice--11 While this produces excellent ...


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The people of North West Tanzania and Southern Uganda have been making alcohol from banana juice for years. They blend ripe bananas with grass and mix with there feet or hands until the enzymes break down to get clear juice.



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