The efficacy and function of carambola wine and the production method of carambola wine

Carambola trees usually grow on the roadside or in the courtyard. They like to grow in warm, cold and humid places. There are generally no carambola trees in cold areas. Carambola has great benefits, but the taste of carambola is sour, and many people don't like to eat it directly. It is made into carambola wine, which has a mellow taste and is more popular. Next, let's take a look at the method of making carambola wine.

The efficacy and function of carambola wine

1. It can clear away heat and moisten the intestines

The function of carambola is to clear the heat from the internal organs, moisturize the intestines, and make defecation smoother. Therefore, for patients with heat accumulation in the lungs and stomach, taking carambola wine is very helpful in dissolving the heat and toxins in the body. At the same time, the citric acid and malic acid contained in carambola can also increase the acidity of gastric juice and promote digestion.

2. It can reduce inflammation and relieve pain

Star fruit contains organic acids and vitamin C, which can effectively remove inflammation in the throat and relieve heat and pain. The effect of star fruit wine is not only to treat pharyngitis, it can also treat toothache caused by wind and fire. Toothache caused by heat toxins can be relieved by taking star fruit wine.

How to make carambola wine

1. Select fresh carambolas, wash them with clean water, put them in a sieve and dry them. Then use a clean chopping board and a stainless steel knife to slice the carambolas horizontally. Due to the special shape of the carambolas, you can see many beautiful star-shaped carambolas after slicing them horizontally. Note that you must select healthy carambolas so that you can make sweet carambolas wine.

2. Making carambola wine requires rock sugar. Place the sliced ​​carambola slices neatly in the prepared jar, add a layer of rock sugar after each layer is stacked, and the rock sugar is conducive to the fermentation of carambola wine and will also make the carambola fresher. After stacking, cover the lid and seal it for storage. After about a month, open the lid and you can see that the carambola has turned yellow, and it is ready to eat.