Quote:
Originally Posted by nctomatoman
I let them get good and yellow, fill a bowl with water, cut the fruit in half, submerge the fruit and work my fingers around the seed lines. The flesh and bad seeds seem to float to the surface - those that sink are put through a sieve, they are dried on plates....I think it depends upon the ripeness of the fruit, but I've approached 100% this way up to 3 years after saving.
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I just saved my ping tung seeds with this method, thanks for sharing! It works like a charm.