Fruits grow bigger, mature, ripen, fall to ground and rot. It may fall prematurely due to insect attack, strong wind, picking birds, civet cats, diseases and humans. In most cases, humans are destined to harvest them, eat for themselves, sell for money and save some for planting.
I am noticing, the balimbing fruits nearby keep on falling and no one dare to get one. No one except me. I am picking one or two everyday. It never taste bad but never taste good either. The reason why very few are interested.
I eat it but cannot do more than one in a row, so I am saving these few for my next project, the balimbing fruit enzymes. I am hoping this would be a nice addition to the balimbing product line up, balimbing prunes, juice, wine and the enzyme.
I did: 1) a quick slicing, 2) rough 3 to 1 measure [balimbing slices to sugar], 4) filling to bottle in alternate fashion, and 5) cover. Then, then next thing to do is wait for at least two weeks.
Update as of January 28, 2013
The white sugar extracted the water out of balimbing slices. The balimbing slices shrunk. The white sugar was liquified. The full bottle contents were reduced to almost half. Bubbles were rising and popping at water surface, a proof that natural fruit flora was fermenting the mixture.
I filtered the balimbing slices and filled the juice into separate bottle.
I think these slices will not go to waste basket. It is slightly sweet, slightly sour and chewy. I am going to dry it under the sun. I am expecting a balimbing prunes mini.
After Five Weeks
After harvesting and evaluating the balimbing fruit enzyme, I noticed that there were still numerous bubbles rushing to the top. The natural yeast flora was still active and was still converting sugars to alcohol.
I capped the bottle loosely to allow the release of carbon dioxide being released by the process. Stored it again and checked the bubble production every week.
After three weeks, the bubble production finally stopped. I was expecting a change of flavor, was hoping it was better than before.
I was right. It got better. Flavor became milder, more alcoholic, less sweet and the slightly pungent aroma disappeared.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.