How to make nata de pina

If there is Nata de Coco, there is also Nata de Pina. Nata can probably be made from/for other fruits. If you are into food making and processing, you can try this procedure on how to make Nata de Pina.


1. Wash ripe pineapple thoroughly. Cut off the ends and divide the fruit into small pieces. Pass it through a meat grinder or chop and mash it thoroughly. Extract the juice by pressing lightly with hand. The extract can be made into juice or vinegar. Add water equivalent to the pulp residue and mix them well. For every part of the mixture, add one part sugar and 100 to 150 ml starter consisting of pure, young, vigorous culture of nata organisms in an appropriate substrate. This can be obtained from the National Institute of Science and Technology.

2. Place the mixture (one-third full) in clean wide-mouthed gallon glass jars. Cover the mixture with paper or cheese cloth and set it aside undisturbed for three weeks.

3. After three weeks, harvest the nata and wash it thoroughly. Cut into cubes or strips and soak in water every three or four hours. Boil the nata in several changes of fresh water until the vinegar-like odor and taste are removed. Cook it in syrup ( 2 parts sugar to 1 part water) for 30 minutes. Use 1 part sugar used in preparing syrup for every part of nata. Soak it in syrup overnight. Flavor it with cubed fresh pineapple or canned pineapple juice. Then, boil for another 30 minutes or until the nata cubes are translucent.

4. Put the hot nata in clean jars or tin cans. Seal it immediately and process it in boiling water for 30 to 45 minutes depending upon the size of the container. Cool the product, wipe dry, label and then store.

Source: DOST, photo courtesy of

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