The fruit comes out about an inch a day (the entire fruit is about 4 inches) so I took out the pulp in batches and froze them so it wouldn't go bad. After collecting all the pulp I cooked it in a classic jam recipe: A handful of sugar and lemon juice.
Overall, I wouldn't necessarily recommend this. The end product is very good in terms of taste, of course, but by cooking you lose some of the aroma. Next time I'll make some icecream.
by pickled_green_olives
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