Acerola Cherry Juice & Smoothies in Hua Hin — มะยมฝรั่ง (mayom farang)

 

Acerola Cherry — มะยมฝรั่ง (Malpighia emarginata) thrives in Thailand’s warmth and is famous for its exceptionally high natural vitamin C. It makes bright, refreshing juices and smoothies that fit perfectly with an organic, low-waste kitchen like HuaHinServices’ garden.

Do the seeds crush in a blender?

Yes. If you blend whole acerola, the small, soft seeds are likely to be crushed. They’re not poisonous, but they can add bitterness/astringency and a slightly gritty texture—especially noticeable in smoothies. For the cleanest flavor, remove seeds or blend briefly and strain.

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Fast Ways to Deseed มะยมฝรั่ง

1) Manual Press (small batches)

• Wash fruit.

• Gently squeeze each cherry to split the skin.

• Pluck out the soft seed with fingers or a tiny spoon.

• Best for 1–2 glasses; minimal equipment.

2) Fork Twist (quicker, tidy)

• Put cherries in a bowl.

• Press each fruit with a fork until it bursts.

• Twist to separate pulp from seed.

• Scoop out the seed; keep the pulp.

3) Brief Simmer & Strain (larger batches)

• Simmer cherries 2–3 minutes in a little water.

• Mash with a spoon/masher.

• Push through a fine sieve or cheesecloth.

• Yields seedless pulp + juice that’s perfect for freezing in cubes.

4) Pulse & Strain (fastest juice)

• Pulse cherries very briefly with a splash of water.

• Avoid long blending so seeds don’t shatter.

• Strain through a fine sieve/cloth to catch seeds and skins.

Tip: Vitamin C is heat-sensitive. If you use the simmer method, keep it short and cool the pulp quickly.

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🍹 Classic Acerola Juice (น้ำมะยมฝรั่งคั้น)

Ingredients

• 1 cup deseeded acerola pulp

• 1 cup cold water or coconut water

• 1–2 tbsp honey, cane sugar, or palm sugar (optional)

• Ice

Method

1. Blend pulp with water/coconut water.

2. Strain for an ultra-smooth juice (optional).

3. Sweeten to taste and serve over ice.

Variations

• Citrus Boost: ½ cup fresh orange or manao (lime) juice.

• Carrot Blend: ½ cup chilled carrot juice for color and beta-carotene.

• Ginger Lift: Thumb-size ginger, sliced, blended then strained.

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🥤 Creamy Acerola Smoothie

Ingredients

• 1 cup deseeded acerola pulp (fresh or frozen cubes)

• 1 ripe banana (creaminess)

• ½ cup yogurt or plant milk (soy, oat, coconut)

• 1–2 tsp honey or agave (optional)

• Ice

Method

1. Blend until creamy and cold.

2. Adjust thickness with more liquid.

3. Serve immediately to capture maximum vitamin C.

Tropical Twists

• Pineapple Punch: ½ cup pineapple for tang.

• Mango Silk: ½ cup mango for body and sweetness.

• Herbal Note: A few mint leaves or a tiny pinch of lemongrass powder.

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Garden-Smart Tips (Hua Hin)

• Freeze the bounty: Press pulp into ice-cube trays; pop into smoothies anytime.

• No-waste syrup: Simmer strained skins with sugar and water 5 minutes for a quick pink syrup; chill and use in mocktails.

• Balance sourness: Coconut water softens tart edges without masking flavor.

• Serve fresh: Oxidation dulls vitamin C; blend and drink promptly.

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Quick FAQ for Cooks (no fluff)

• Seeds in smoothies? Possible, but expect bitterness and grit—strain if blended.

• Best straining tool? Fine sieve or double-layer cheesecloth.

• Sweetener choice? Start low; acerola’s bright acidity shines with minimal sugar.

Enjoy crafting bright, tangy acerola drinks from HuaHinServices’ organic harvest—refreshing, nutrient-dense, and perfect for Thailand’s heat.