04-26-2013, 11:32 AM
Jane, we share a Rangpur with our neighbor (trunk on their side some branches on ours ;~) That is a very juicy, very acid, bright orange fleshed citrus (I think 'lime' but not like any lime either)
We make ade with it, but leave it on the pucker tart side, and figure sugar can be added to taste.... here is the really interesting fact, if we add regular yellow lilikoi juice to the ade, it seems to need less sugar....I usually make 2-3 gallon batches, & always just dump in till it is 'right' first mixing the rangpur juice with sugar until the few sliver sized seed float & can be spooned away, then adding water till the color intensity & pucker is "right" (measuring seems far to formal!)
I have been having some fun with Bilimbi, my current fav is to take the crispy ones & make bread & butter pickles (has a very slight lemony to the 'normal' bread & butter sweetness....)
We have a friend that has a Meyer lime in Puueo.... every good thing about the Meyer lemon, but with large juicy bright green flesh....someday I want one (now to find out WHERE!)
We make ade with it, but leave it on the pucker tart side, and figure sugar can be added to taste.... here is the really interesting fact, if we add regular yellow lilikoi juice to the ade, it seems to need less sugar....I usually make 2-3 gallon batches, & always just dump in till it is 'right' first mixing the rangpur juice with sugar until the few sliver sized seed float & can be spooned away, then adding water till the color intensity & pucker is "right" (measuring seems far to formal!)
I have been having some fun with Bilimbi, my current fav is to take the crispy ones & make bread & butter pickles (has a very slight lemony to the 'normal' bread & butter sweetness....)
We have a friend that has a Meyer lime in Puueo.... every good thing about the Meyer lemon, but with large juicy bright green flesh....someday I want one (now to find out WHERE!)