Scrape the seeds out of the fruit using a spoon or a knife. Wash all of the excess fruit off of the seeds.
Place the seeds in a small measuring cup if you have a lot; use a measuring spoon if you only have a few. Use the measuring device to determine the volume of the seeds that you have.
Put the seeds in a container that can be sealed airtight. If you use a clear plastic food storage container you will be able to watch the fermentation process as it happens.
Use the measuring device to measure out an amount of water equal to the volume of the seeds. Put this water in the container with the seeds and seal it.
Leave the seeds in the container for approximately six days. You will see a gel release from the seeds and form on the top of the water. You will also see all of the seed husks and dead seeds float to the surface. If there is some mold present on the surface of the water this is normal.
Pour the water and excess debris out of the container. Wash the seeds several times in water while rubbing them with your fingers to remove any gel coating that may still remain.
Lay the seeds out on a paper plate. Lay them in one layer as much as is possible.
Leave the seeds on the plate for two weeks. Check them occasionally and rub the clumps of seeds together in your fingers so that they will separate.