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1
Roughly chop the fruit.
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2
Seeds, skins and all.
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3
Do not process into puree if using food processor or blender.
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4
Do not make with too finely chopped fruit.
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5
It won't work.
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6
Transfer to mixing bowl and add oil.
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7
Run electic mixer for 10 minutes with paddle attachment.
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8
Let stand for 2 hours at room temperature.
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9
Rinse 4 layers of cheese cloth in cold water.
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10
Squeeze dry.
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11
Suspend fine meshed strainer over a fat separator or bowl.
-
12
put mix in cheese cloth and squeeze to extract oil.
-
13
Strainer will catch pulp that may escape.
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14
Let stand and let oil and juice to separate.
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15
The clear oil will float above the thickened mixture.
-
16
Pour the oil off into a sterilized glass jar or bottle.
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17
Discard the juice.
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18
Cover tightly and refrigerate.
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19
Use within a week.
-
20
IF the fruit has a thick skin the pith may add bitterness.
-
21
Ot avoid peel the zest with a vegetable peeler and put in food processor.
-
22
Chop finely.
-
23
Cut off pith and do not cut pulp.
-
24
You want as much juice and pulp as possible.
-
25
Process fruit with zest.
-
26
Then put in mixer as directed.
