Fruit Wine from Local Fruits in Season
Dr Abe V Rotor
Table wine from different local fruits produced at San Vicente Botanical Garden. under the supervision of the author. San Vicente, Ilocos Sur
Yes, you can make wine from many fruits, particularly those in season.
1. Choose the fully ripe fruits, fresh and without blemishes.
2. Discard over ripe fruits and those with injury and signs of pest and diseases.
3. Wash thoroughly, remove peduncle, stem, leaves, dirt.
4. Slice thinly (banana), peel but include rind (rambutan), remove seeds from pulp and skin (mango), crush, include seed (duhat), peel off and include skin (piña).
5. Add red (natural) sugar to raise sugar content twice that of the sugar in the particular fruit.
6. Add equal amount of water (liter) to weight fruit and sugar (kilo). This is the must.
7. Add to the must baker's yeast, 1 tbsp per 5 liters of must.
8. Use glass jar or earthen jar (tapayan or burnay). Don't use plastic bottles.
9. Seal with cotton to allow gas to escape during fermentation. Warning: Container may break if cover is tight.
10. After 15 to 20 days, decant - transfer filtrate to another container for aging for at least one year. Seal airtight. Use sediment for feeds, or make it into compost.
11. Keep in cool and dark place for the entire aging period.
12. Harvest. Say a little prayer. Serve as is, or chilled. Congratulations!
![]()
![]()
![]()
![]()
Yes, you can make wine from many fruits, particularly those in season.
1. Choose the fully ripe fruits, fresh and without blemishes.
2. Discard over ripe fruits and those with injury and signs of pest and diseases.
3. Wash thoroughly, remove peduncle, stem, leaves, dirt.
4. Slice thinly (banana), peel but include rind (rambutan), remove seeds from pulp and skin (mango), crush, include seed (duhat), peel off and include skin (piña).
5. Add red (natural) sugar to raise sugar content twice that of the sugar in the particular fruit.
6. Add equal amount of water (liter) to weight fruit and sugar (kilo). This is the must.
7. Add to the must baker's yeast, 1 tbsp per 5 liters of must.
8. Use glass jar or earthen jar (tapayan or burnay). Don't use plastic bottles.
9. Seal with cotton to allow gas to escape during fermentation. Warning: Container may break if cover is tight.
10. After 15 to 20 days, decant - transfer filtrate to another container for aging for at least one year. Seal airtight. Use sediment for feeds, or make it into compost.
11. Keep in cool and dark place for the entire aging period.
12. Harvest. Say a little prayer. Serve as is, or chilled. Congratulations!
Preparing the must in earthen jars: rambutan (above), and banana. Lower photo, author checks final composition of banana must with yeast.
Table Wine from 12 common tropical fruits.
1. Mango
2. Guyabano
3. Pineapple
4. Guava (native)
5. Duhat
6. Dragon Fruit
7. Sineguelas
8. Rambutan
9. Nangka
10. Macopa
11. Chico
12. Banana
2. Guyabano
3. Pineapple
4. Guava (native)
5. Duhat
6. Dragon Fruit
7. Sineguelas
8. Rambutan
9. Nangka
10. Macopa
11. Chico
12. Banana
Other indigenous fruits in the Philippines
13. Limonsito
14. Aratilis
15. Macopa
16. Lubeg
17. Kamachile
18. Uplas (Ficus or Is-is)
19. Mansanitas (Aratiles)
20. Bignay