Is fermenting cooking? At any rate, it's food related. Wine or mead is something I make with excess fruit. And right now it is passion-fruit, known in Hawaii as lillikoi. Lots of it around here, some of which I've given away, some made into sorbet, or syrup. Jam is good. But, I have to say the easiest way to deal with large quantities of fruit is to dump it all into a nylon straining bag and ferment. Yea, no worries about the seeds. The bag will be pulled out at the end of the week, with only seeds left in it.
