Comments on: A Dozen Fresh Juices…

By: Reysan

Reysan — Thu, 19 Feb 2009 23:26:27 +0000

Nothing beats natural juices … whether it is made the old fashion way or with the help of kitchen gadgets. It beats drinking “julep” if you still remember what that is.

By: Mari

Mari — Wed, 13 Jun 2007 05:26:27 +0000

Hi, just discovered your site and the juices make me nostalgic!! I live in the Barossa Valley in South Australia and one of my favourite juices is pineapple but done in an electric juicer and it comes out really frothy, almost creamy!! Try also very ripe bananas and freeze them without the skin. When hard chop them up and put through the mixer or blender and you will end with banana cream. Great topping for cakes or other fruit.

By: Marketman

Marketman — Sun, 27 May 2007 02:05:15 +0000

mariel, I don’t think there is an English term for it. It is native to India and Malaysia where it goes by the names Sentul or Kecapi and the scientific name is Sandoricum koetjape but I haven’t come across an English name for it…

By: mariel

mariel — Sun, 27 May 2007 01:30:41 +0000

what is the english term of santol?

By: Marketman

Marketman — Sat, 26 May 2007 08:10:39 +0000

marijo, I have had a kamias shake which was delicious…tart and refreshing and great when ice cold. However, I suspect a lot of added sugar syrup is necessary… stef, I haven’t heard of santol grown in the U.S. but I suspect someone must be trying…

By: marijo

marijo — Sat, 26 May 2007 07:00:44 +0000

have you tried making kamias juice?i have tried it in palmera’s restaurant here in san pablo.it is thirst quenching!!at first i was hesitant to try, but i got curious because we have lots in our backyard so i tried it. it was really good!
also, we grew guyabano in our farm so we turn it to juice also.

By: stef

stef — Fri, 25 May 2007 11:26:33 +0000

Mmmm…. you had to remind me of that santol juice. I haven’t had that since high school 20+ years ago! When you first posted that I determined to try it with the only thing here that we can use — bottled santol. But the color (greenish?) put me off; I don’t know what chemicals they put in there…. I wonder if they grow santol in Florida….

By: amateur misanthrope

amateur misanthrope — Fri, 25 May 2007 09:54:10 +0000

Ay, I wish you have a book .

By: Raneli Yolo-Piczon

Raneli Yolo-Piczon — Fri, 25 May 2007 06:41:19 +0000

Dear Sonia P,ner: Sampaloc or Tamarind juice is a very popular drink in the Middle East and Indian subcontinent, particularly during Ramadan. I dont know if this will work but if its available here, i used to buy a box of tamarind preserves sans added sugar which was imported from Thailand.Remove outer shell and Soak tamarinds in warm water for maybe about 1 hour and try to extract the juice and pulp by mashing and squeezing the bits onto a fine mesh. Taste the tamarind extract to check the desired tartness and sweeten with brown sugar. Cool juice. I am hesitant about boiling the tamarinds in water bec. i have this notion that boiling depletes the sour taste..is that a fact?? Help out there .. Give it a try.

By: betsy gantuangco

betsy gantuangco — Fri, 25 May 2007 03:41:18 +0000

When I was a small girl in Bicol, we used to have santol juice all the time whenever it was in season and our santol tree is heavy with fruit. My papa adds a twist to it by adding, of all things, a pinch of salt! It makes it taste a bit like champoy. To update this, you can rim your glass with salt and serve it like a margarita. Yum. Makes me want to rush to market and make a batch right now.