Macopa, For Juice, Wine and Cider ?

Thanks to my sponsor. I got some macopa for experimentation!

I never ate the fruit before. Not because it was my first time seeing it. I have been crossing its path since childhood. I have seen no one bother touching it. Fruits are falling down to ground and rotting. I thought all along it was not fit as human food.

I was invited to Tomzen Estate, Alfonso, Cavite to demonstrate some value adding technology to this fruit.

macopa and macopa halves

The red macopa. Such an attractive looking fruit. The inner is white, bearing zero to three seeds at random. However. The taste is not so appealing. It is kinda flat. Good if you are all alone in middle of the farm and has nothing to eat. Given several choices, you might not pick it. It really in need of value adding trick.

My recipe pick is wine. It is of the highest value. The fallback is cider if something goes wrong. Expected value is lower but still depends on how the producer markets it.

I taught her wine making the natural way. She practices organic farming. Adding any preservative at any step is forbidden.

Wine process takes about a month. We left the rest to her. Hoping to get updates after the period.


We brought home a kilo. I tried making dried macopa. Imitating the mango drying process.

Mid-way. The fruit quarters were cooked. I drained the syrup and tested. It was sweet. However, the flavor was simply not my type. My wife and kids never liked it either. Its soft and saggy texture were also grounds for discontinuing.

The strained syrup, on the other is pleasantly sweet. I diluted it as juice. Stored in chiller. We were drinking it until the time it tasted like a sweet wine.

So the thought of making macopa wine is right.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

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