Macopa (Eugenia jambolana): Table Fruit and Table Wine (SV2W Series)

Trees for Peace 

Macopa (Eugenia jambolana): 

Table Fruit and Table Wine

"A summer fruit - macopa seen from a distance

luscious red in clusters invitingly free;

Pavlov is right - quench your thirst in advance, 

         simply pick aplenty on the ground or tree;

or at sunset, a toast or two of its aged brew

brings about a happy Grecian view." - avr  

Dr Abe V Rotor 

 

Macopa (Eugenia jambolana) is picked and directly eaten when it reaches fullest size, dark red and shiny.  Quite often the fruit falls to the ground at any stage of development due to insect pest (fruit fly - Dacus sp), sudden gusts of wind, drought and other factors.

Author's son Matthew Marlo Rotor prepares the must (raw ingredients) 

of selected macopa fruits for brewing.  It takes at least a year to fully 

age the wine. 

 

Macopa, like other local fruits in season can be made into table wine, such as these samples. Table wine from different local fruits produced at  San Vicente Botanical Garden. under the supervision of the author.  San Vicente, Ilocos Sur. ~