Every time I catch cold, cough or flu, I rush to market to buy lots of calamansi and made my very own calamansi juice. I drink juice as part of water therapy.
1. Wash calamansi and drain.
2. Cut the upper portion taking care not to cut the seeds. Cut seeds contribute to astringent taste.
3. Manually squeeze or use fruit extractor.
4. Add water to dilute to desired taste. Mix sugar, honey or whatever you prefer.
5. If a clear juice is desired, the so called calamansi nip. Allow to stand for three days, inside refrigerator, until the fruit pulp floats. Siphon the nip taking care not to disturb the floated pulp.
6. I prefer not to remove the fruit pulp because fibers aid in digestion. If you love fibers, just skip step 5.
7. To make it shelf-stable. Pasteurize at 70ºC for 15 minutes and pack in sterilized glass bottle. Refrigeration will also do the trick fine.
How to Remove Astringent Taste in Calamansi Juice
A very common practice is cutting calamansi in middle crosswise prior to squeezing. Halves are easier to squeeze. We are also attempting to maximize the use, e.g. half calamansi per serving of pancit.
When cutting calamansi in its middle part, we are also cutting the seeds. Those cut seeds contribute to astringent taste. It might not be an issue for everyday home use but we should pay attention to it when it comes to micro to large scale juice production. Astringent tasting calamansi juice (mapakla) is not acceptable.
The right practice is cut it on its tip near the stalk. It avoids seed cut. We need extra effort to squeeze it efficiently.
Mechanical extraction of calamasi may break some seeds from time to time. In this case, an enzyme called
niringinase naringinase is used to removed the astringent taste.
Fruit plus Milk Juice (Calamansi, Pineapple), Is it Possible ?
The mix of milk and fruits, especially the acid fruits such as calamansi, pineapple, mango and guyabano, is possible only if: 1) a very diluted fruit juice will be used, 2) artificial fruit flavor will be used, and 3) fruit acidity is neutralized by adding alkaline ingredients (the likes of baking soda).
If we combine natural juice with milk, the resulting mixture will undergo coagulation, the curdling of milk due to acids.
As a demonstration, I prepared a dilution of evaporated milk in a 350-ml bottle. Then squeezed two medium calamansi and mixed it with the milk preparation. After few minutes, the resulting milk curds were evident.
The combination of milk and fruit juice for home immediate consumption is fine. But for commercial purposes, you must invent a technology that prevents the coagulation of milk with acids.
There was a company which advertised a fruity milk products. How they did it. Pehaps they used option one. Adding fruits to yogurt is fine. The yogurt coagulated milk already. Fruit acidity will have no further affect, except for consistency and flavor.
How about Yakult? This product is sour as result of whatever process it maybe. It has no curds. They might have removed it prior or after the process. Adding fruits is possible.
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.