When preparing kalamansi juice it is not necessary to remove the seeds right after squeezing out of fruit are easier move mixing with water and a few scoops?

While kalamansi juice is delicious and refreshing, it's not advisable to leave the seeds in the juice when mixing it with water and a few scoops. Here are a few reasons why:

1. Bitter Taste: Kalamansi seeds have a slightly bitter taste, which can affect the overall flavor of the juice. When you blend the juice with the seeds, the bitterness can become more pronounced and unpleasant.

2. Texture: Kalamansi seeds have a crunchy texture, which can be unappetizing in the juice. It's like drinking juice with tiny bits of solids floating around, which can be off-putting to many people.

3. Potential Choking Hazard: Kalamansi seeds are small and hard, posing a potential choking hazard, especially for young children or individuals who may have difficulty swallowing them.

4. Extraction Difficulty: Removing the seeds after blending can be more challenging and time-consuming. It's easier to remove them before adding water and scoops to ensure a smoother and seedless juice.

To make a delicious and enjoyable kalamansi juice, it's best to strain the juice after squeezing it out of the fruit, removing any seeds and pulp. This will result in a smooth, flavorful juice with a consistent texture and taste.