1, green plum

Green plums naturally have a slightly bitter and astringent flavor, so soak the fruit in lightly salted water for about 2 hours to remove the astringency. Then dry out the moisture before soaking. This is because green plums have thick skin and hard flesh. If you want to soak it quickly, you can poke some small holes in the qingmei fruit; or just scald it with boiling water for 15 seconds to make the skin slightly discolored.

2, prunes

Prunes are prone to small insects in the flesh (especially wild prunes), so soak in lightly salted water for half an hour. Then clean it, and don't rub it when you wash it, so as not to break the rind, resulting in the loss of juice. Before soaking prune wine, it is best to dry the prunes a little more in the sun, so that the color of the bubble is beautiful and the fruit flavor is strong.

3, mulberry

Mulberry is a polyfloral fruit, there are a lot of gaps in the middle of the flesh, not suitable for soaking too long. Wash with lightly salted water for a few minutes, then rinse with water.

4, loquat

Loquat's water content is very high, and it is very afraid of bumping, so be sure to use fresh fruit. When you make the wine, clean and dry the water. Then peel off the skin, remove the kernel, and use only pure loquat pulp to make wine. This way the fruit flavor is stronger and tastes better. Usually soak 3 months can drink.

5, lychee

Summer fruit lychee is also very suitable for soaking wine, often drink lychee wine, can promote human cell metabolism, enhance cellular vitality and human immunity, healthy growth and development.