I have a huge ice cream bean (inga edulis) tree on the property that is loaded with fruit. I'd rather harvest it than leave it to drop for the wild pigs and was thinking about what to do with them.
I keep coming across references that it was traditionally used to make a fermented beverage called "cachiri" - but I can't find anything beyond that (other than a vague reference to originating in the Cayenne area). Searches for Cachiri recipes result in a fermented manioc beverage (quite a different plant).
Has anyone tried a wine/etc with these amazing fruits? My guess from the texture is that they are very pectin-heavy...
I keep coming across references that it was traditionally used to make a fermented beverage called "cachiri" - but I can't find anything beyond that (other than a vague reference to originating in the Cayenne area). Searches for Cachiri recipes result in a fermented manioc beverage (quite a different plant).
Has anyone tried a wine/etc with these amazing fruits? My guess from the texture is that they are very pectin-heavy...
