“Bilimbi is a fruit seen in the backyard of most homes in Kerala, South India. Unlike other fruits, this one has not found a place in the market or been used in the food preservation industry. This fruit resembles a small green cucumber and grows on the trunk and older branches. The fruit is 2 to 5 cms long and acidic in nature with a sour taste. The flowers are tiny; five petalled and maroon. The fruit is a rich source of Vitamin C. It fights cholestrol and is used as a tonic and laxative. Syrup made from the fruit is used in French Guyana to cure ailments arising from jaundice. The fruit is also known to stop internal bleeding in the stomach. This fruit is generally used in making curries and pickles.”
1056hrs 30mins

Ingredients Nutrition

  • 12 kg bilimbi, cut into circles
  • 1 kg sugar
  • 5 cups water
  • 14 teaspoon yeast


  1. Boil the first 3 ingredients.
  2. Remove from flame.
  3. After it has cooled down by 30 degrees, add the yeast.
  4. Once its completely cooled, pour it into a clean, sun-dried bottle.
  5. Close with an air-tight fitting cap.
  6. Seal for 22 days.
  7. After 22 days, strain out the wine through a fine cloth (folded into 4-5 layers).
  8. Keep this strained wine in an airtight container for another 22 days before use.
  9. This has an original golden colour.
  10. Enjoy!

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