How to Make Dragon Fruit Puree

Base from my experience, dragon fruit can be stored for one month under refrigerated condition . The same can be done for rejects, fruits with cracks and surface spots.  I you want to store them for longer periods, I recommend to process them to wine, juice or anything you want.

Procedures for making Dragon Fruit Juice

1 . Wash dragon fruits in running water to remove all dirts.

2. Remove undesirable parts.

3 Cut in quarters  and peel off the skin. Peeling can be conveniently done by hand like the peel of mango.

4. Blend in waring blender. Adjust sugar content to 15 degree Brix. If refractometer is not available, add sugar until the sweetness is comparable to ripe grapes.

5. Pasteurize at 75 degree C for 15 minutes.

6. Pack immediately in air tight bottle and seal.

Adding preservatives to prolong shelf life can be done but not recommended.


How to Make Dried Pandan

– Select mature and good quality pandan leaves. Harvest using sharp knife or scissors.

– Wash thoroughly in running water to remove all adhering dirt . Shake to remove excess water.

– Arrange in slotted trays uniformly.  Dry in front of electric fan to facilitate fast removal of residual water drops. This will also prevent  microbial growth in leaves.

– Finally, dry in room temperature with adequate ventilation for one week. Drying time might take longer during the rainy seasons due to high air humidity.

– Cut pandan leaves to desired sizes and pack in air tight container. I used aluminum pouch as my packaging.

The resulting product is still green pandan leaves . Oven and sun drying is not recommended . These methods may turn your leaves to brown and alter its natural properties.


How to Make Natural Pineapple Juice

Canned pineapple juice is now third to canned tomato juice and orange juice in terms of volume (world production). It is an excellent juice for canning, since it retains its fresh flavour and aroma remarkably well and is of an acidity and sugar content such that it is properly balanced in flavour.

Pineapple juice is a by-product obtained during the canning of pineapple slices or rings in syrup. The principal raw materials from which pineapple juice is prepared are the shredded meat obtained from the inner portion of the peels left after the peeling of the pineapple, the small pineapple that is too small for canning, the trimmed cores and the juice drippings from the crushed pineapple.

Small pineapples are peeled. The peeled, small pineapple cores and eradicated meat are shredded; the juice is extracted and then passed through a finisher. The juice thus obtained is blended with sugar syrup, pasteurized and filled into sterilized cans. The cans are sealed hot (“hot-seal” process), cooled, labelled and packaged.

1. Boiling water, lemon juice and sugar are added to the pulp so that the mixture contains 12% TSS (total soluble solids) as determined by a refractometer and pH of 3.5 to 3.8.
2. The composition of ingredients is as follows:

a. boiling water: 1 litre/kg of pulp;
b. sugar: 200 g/kg of pulp; for health reasons, brown sugar is preferred.
c. lemon juice: 2 spoons/kg of pulp.

3. Bottles are filled and capped with a manual capper. Pasteurize at 70 degree Centigrade for 15 minutes
4. Allow the bottles to cool in the same container till the following morning then wash, label and store them.


Measure the following physico-chemical properties and and adjust accordingly to your set standard. These properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula.

a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.

How to Make Tamarind Wine (Sampalok)

This tamarind looks so delicious ! Wait ! Don’t get deceived by the looks . This tamarind taste so sour. You gonna throw this to garbage bin if you have it.


Instead of throwing, make wine out of it. Here are the procedures.

Juice Preparation
Wash fully ripe fruits, cut and scoop out the flesh. Weigh and blend in waring blender. add 3 liter of water for every kg of juice. Add sugar to adjust to 20 degree brix for dry wine and 25 degree brix for sweet wine.

Add 5 ml of 10% sodium metabisulfite per gallon of juice to destroy spoilage microorganisms. Cover the jar and stand for 16-18 hours at room temperature.

Starter Preparation
Gather 10% of the total volume of juice and pasteurize for 30 minutes. Cool to 40 to 45 degree centigrade or until it can be touch comportably by hand. Inoculate with pure culture of wine yeast. Ferment for 18-24 hours and inoculate into prepared juice.

Add starter culture . Cover the container with cotton plug and ferment for two days. Replace the cover with fermentation lock and continue fermentation for 3 to 4 weeks.

Aging and Clarification
Freshly harvested wine is ready for consumption but storing for at least one year improves its clarity and flavor. Afer aging , siphon the clear wine, taking care to avoid the settled solids at the bottom of container.
Pack into tightly sealed wine bottle.

If your hate preservatives like sodium metabisulfite, here is the alternative steps for you.

1.You need 1 liter of fruit juice (bottled juice from grocery or you can extract fresh fruit of your choice), 100 g of sugar and 1/2 teaspoon of active dry yeast.
2.Pasteurize the juice at 70 degree centigrade for 15 minutes.
3. Transfer the juice into fermentation vessel (1.5 cola
bottle will do)
4. Dissolve the active dry yeast in small amount of lukewarm water then add it into the fermentation vessel.
5. Cover the fermentation vessel with cheesecloth. Fermentation starts when bubbles start to rise on top. It usually takes 3 to 4 weeks.
6. When fermentation stops ( bubbling ceases), Transfer your newly fermented wine into tightly capped bottle for aging. Freshly harvested wine can be consumed as is but aging imparts more flavor to your wine.Age wine for 1 year or longer.

Happy wine making ! Wine is beneficial to your health.

Measure the following physico-chemical properties and and adjust accordingly to your set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid.
d. alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula.
e. See standards for wine here.

How to Make Natural Guava Puree (Bayabas)

Materials and Equipment
Aluminium pot with lid. Stainless steel pot
– Pulper.
– Sieve (0.05 cm mesh).
– Kitchen utensils: wooden spoon, knives, wooden chopping block, an assortment of plastic containers, kitchen cloths.
– Glass jars with screw-band lids.
– Source of heat.


– Wash the guavas and drain.
– Cut in quarters and blanch, if necessary.
– Extract the pulp.
– Sieve the pulp so that it acquires a uniform consistency (optional).
– Pasteurize at 90°C for 60 seconds and pack.
– Label and store.