It is obvious that I cannot possibly consume the rest of 12 mangosteen rind halves in a day or within a week. The good thing I have in mind is dry them so it can be stored in shelf conditions.
Sunshine is free. It is always there for the taking. It is up to us how we can make good use of it. Drying this mangosteen rind under the heat of yellow sun is my own little way of harnessing sun’s energy.
I patiently cut all the rind to small slices. This allows more surface area for moisture evaporation and thus faster drying.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.