Harvest and clean the fruits, and slice them longitudinally. Crush the fruit sections into a mixture of pulp, seeds, and juice. Subsequently pour the mixture into a large container where it ferments for a period usually lasting three days. For acid extraction, apply an equal volume solution of hydrochloric acid (HCl) 3% obtained by diluting commercially available HCl (20%) in water at a ratio of 15 ml of commercial hydochloric acid in 1 litre of water, and leave the resulting mixture for 12–18 hours. For optimal detachment of seeds from the placenta, temperatures of 35–40°C over a period of 12 hours allows polygalacturonases enzymed naturally present in the pulp and juice to degrade pectines. Wash the seeds in a strainer under running water and dry them on filter paper or a paper towel at room temperature for one week, or alternatively in a ventilated oven at approx. 40°C for 24 hours.