You could probably freeze dry the arils, or put them through a food mill for seedless pulp and add it to second ferment of kombucha or a fruit chutney over broiled chicken or whitefish. A little red onion, cilantro and some pine nuts. I’m making myself hungry.
I haven’t tried it myself (the small amount of fruit I get is easy to eat while fresh so I don’t have leftovers to preserve) but Darcy at The Purposeful Pantry tried dehydrating them.
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