There is never a time when our ground is fruit free. Our trees are always bearing fruit; then, the fruit plummets to the ground like cannon balls, marbles, pea-sized hail, or hand grenades. The seasons come and go; when it rains, it pours fruit…literally. Depending on the month, the odors of rotting fruit range from sickening sweet, to musty and moldy.
It is the season for Nancites. They remind me of crab apples. The marble sized yellow fruits ping to the ground, then are quickly gathered by the neighborhood kids, vendors, and mothers. The kids eat them like candy, the vendors bag them and sell them at the markets, and mothers make Nancite wine. So, I thought I’d try making Nancite wine. It’s supposed to be ‘Rico’.
Recipe for Nacite Wine
1. August and September, the Nacites ripen. Gather a bag of Nacites.
2. Wash them well and let them dry
3. After they are dry, put them in a plastic bottle and add lots of sugar.
4. Cap the bottle and set the bottle in the sun for 3-6 months. When the Nacites start to ferment, add more Nacites and more sugar.
Easy, isn’t it? I’m looking forward to experimenting with the wine in
a few months.