What are the benefits of making wine with cactus fruit?
Cactus wine has the effect of nourishing the body and clearing heat and detoxifying. It can be consumed in moderation if one has high cholesterol or blood lipids. However, cactus wine inevitably contains alcohol, so it is best for alcohol-allergic individuals and minors not to consume it to prevent any harm to the body. When making cactus fruit wine, it is important to select fruits that are free of pests and without broken skin.
Cactus fruits are rich in vitamin A, vitamin C, protein, and iron ions. Consuming cactus fruit wine in moderation allows for effective absorption of these nutrients, reducing cholesterol and fat levels in the body and lowering glucose intake. This can help lower blood lipids and blood sugar levels. Additionally, it has the effects of clearing heat and detoxifying, strengthening the spleen and removing dampness, promoting urination and calming the nerves, as well as promoting blood circulation and dispelling blood stasis.
First, peel the cactus and remove the pulp. Place the pulp in a clean large glass jar, layering it with rock sugar. Place a piece of rock sugar on top. Seal the jar and place it in a cool, ventilated area to ferment. After fermentation is complete, filter the liquid and store it in a glass jar for 1 to 2 months.
When selecting cactus fruits, choose fresh ones that are large and red with spines or scales on the skin. White cactus fruits are light green after peeling, resembling jade with a refreshing and sweet taste. The peel of purple cactus fruits is purple-red, and the taste is very sour, similar to lemon. Golden purple cactus fruits have golden purple peels, with juicy, brightly colored, and crystal-clear fruit juice.
