Rubbing against wire strainer will help, but most likely you can just use the fermentation method -- leave in a small amount of unchlorinated water (maybe with a bit of skin since you've already rinsed off all the natural juices/liquid) until the liquid becomes cloudy and/or white "mold" starts to form on the surface (2-3 days) then stir and pour off any floaters, add more water and pour off, then rinse in strainer -- the gel should come off easily then. Put back in container, add water and pour off floaters. Then strain out the water and dry off.
You want to cover the container to keep out fruit flies. People variously say loosely cover with plastic wrap or rubber band a coffeee filter or paper towel, or tightly cover with lid.
BUT! Tree seeds usually shouldn't be dried completely or they won't remain viable to germinate. So I don't know how to save them to grow later -- how much later? I think they might be OK if kept in damp sand or (well they usualy say peat moss but I don't like to use them -- maybe shredded coco coir) at around 45-50Ã‚Â°F? In my experience, seeds from refrigerated tropical fruits tend to be extremey slow germinating or not germinate at all so regular refrigerator might be too cold. What is the coldest winter temp where papayas grow?
Last edited by applestar
on Tue Oct 30, 2012 7:33 am, edited 1 time in total.