How to make Calabash Tree juice
Published: 16-Nov-2025 (11:35); Viewed: 7; Difficulty: 2 out of 10Rating: N/A
k
 |
Turning Crescentia cujete Into Traditional Black Juice
Discovering a calabash tree in a quiet garden in Liloan, Cebu, feels a bit like finding a living relic. Crescentia cujete - often referred to as the calabash or miracle fruit - is becoming increasingly rare, yet it has a rich history in Filipino and Latin folk practices. Its heavy green fruits hide a soft, sponge-like interior that transforms completely when heated. What begins as pale, fibrous flesh becomes a dark, aromatic juice after slow boiling, a drink often associated with soothing the throat, easing a cough, and supporting general wellness.The process is wonderfully simple. You open the fruit, scoop out the soft meat, let it simmer on low heat, and watch it darken into a deep, rich black liquid. The aroma shifts as it cooks: mild at first, then surprisingly warm and sweet. Locals sometimes enjoy it as a natural tonic, and even the shells of the fruit find a second life as traditional cups or musical instruments.
Below is a clear guide based on the preparation in the video - from finding the fruit to finishing a clean, smooth drink.
Preparing the Calabash Miracle Juice
Working with a calabash fruit is straightforward once you know what to expect. The rind is firm, so the first step is a careful cut. Inside, the meat comes out easily in large, soft pieces, almost sponge-like. This flesh is what develops the characteristic dark colour during cooking. Only a very small amount of water is needed; most of the liquid comes from the fruit itself.As it simmers under a lid, the fruit slowly breaks down and releases its flavour. After about forty minutes, the colour shifts fully to black. The final step is straining, which removes seeds and tougher fibres, leaving you with a smooth, naturally sweet juice.
step-by-step instructions
|
Find a ripe calabash fruit (Crescentia cujete) on the tree.
Slice the fruit open carefully with a knife.
Scoop out all the soft interior flesh and place it into a bowl.
Transfer the flesh into a pot and add just a small splash of water.
Cover the pot with a lid and boil gently for about 40 minutes.
Watch for the colour to turn fully black as the fruit breaks down.
Strain the cooked mixture through a sieve to remove seeds and hard pieces.
Collect the smooth black juice and discard the solids.
Serve warm, or let it cool for later.| Follow @HowToGD | 
|
|
|
||||
| navigation: | officials: | topics: |