58 



BULLETIN 77, HAWAII EXPERIMENT STATION 



Use: The well-ripened and mature Hawaiian orange may be used 

 in the usual ways. Because of the very bitter flavor of the membrane 

 and inner pulp of the peel, it is difficult to make a palatable marmalade 

 from them. Soaking the sliced orange and peel in water and discarding 

 the water several times removes the bitterness sufficiently to make a 

 desirable product. This process reduces the pectin content and flavor 

 so that the addition of some orange and lemon juice at the time of final 

 cooking is desirable. Juice made from the Hawaiian oranges should be 

 used immediately and not allowed to stand. 



Several years ago for three consecutive years, Dr. F. G. Krauss, 

 director of the Agricultural Extension Service in Hawaii, and his 

 daughter, Miss Beatrice Krauss, assistant plant physiologist of the 

 Experiment Station of the Pineapple Producers Cooperative Associa- 

 tion, compared the yield of juice from Hawaiian and California oranges. 

 Using hundreds of oranges, they found the percentage yield of juice 

 from Hawaiian oranges grown in Kona to be equal to or greater than 

 that from California oranges bought on the open market (27). 



Tart orange marmalade 



yield 1% quarts 



2 Hawaiian oranges 3 cups water to 1 cup fruit 



2 Hawaiian lemons 1 cup sugar to 1 cup fruit and water 



Remove rind and soak it overnight. Discard water next morning and cook 

 rind in a large quantity of water 30 minutes. Cool and scrape out white 

 pulp. Cut peeling into very fine strips. Cut fruit into fine pieces, add 3 

 times as much water as the measure of fruit pulp. Allow to stand over- 

 night. Add cooked peeling, as much sugar as measure of fruit pulp and 

 water, and cook mixture until it gives a slight jelly test. Pour into hot 

 sterile glasses and seal with paraffin. 



Tart amber marmalade 



yield iy 2 quarts 



V2 cup lemon juice 



% cup sugar to 1 cup fruit pulp and 



liquid 

 6 cups water 



Remove peeling from fruit and scrape out white pulp from it. Cut peeling 

 into very fine strips. Cut fruit pulp into very fine pieces; add peeling and 

 2 cups of water. Let this stand over-night. Discard water and add 2 cups 

 of fresh water, letting it stand over-night again. On the third day discard 

 the water, replacing it with 2 cups of fresh water; cook for y 2 hour. Add 

 fruit juice and measure; then add % cup sugar to each cup of fruit and 

 liquid combined and cook until it gives a slight jelly test. Pour into hot 

 sterile jars and seal with paraffin. 



2 Hawaiian oranges 

 2 Hawaiian lemons 

 V2 grapefruit or pomelo 

 1 cup orange juice 



