Banana Wine

Various wines made by women from the Rural Agricultural Development Agency (RADA) Photo by Franz Marzouca

Winter 2007, JamaicanEats magazine

  • 4 pounds/2 kg ripe banana, peeled and cut into small pieces
  • 4 pounds/2 kg sugar
  • 16 cups water
  • ½ ounce yeast
  • 1 pound/450 g raisins, washed
  • Juice of one orange


  1. Put banana pieces in a large (non-metallic) container – plastic, glass, and earthenware.
  2. Add sugar.
  3. Pour boiling water over sugar and banana. Cover with towel and let cool to room temperature.
  4. Dissolve yeast with a little bit of sugar and lukewarm water.
  5. Add yeast to banana mixture.
  6. Cap or lock the container, place in a black plastic bag and store in a cool dark place for 14 to 21 days.
  7. Remove container from storage and strain the content using a sieve.
  8. Strain again, this time using a soft cloth.
  9. Pour into sterilized bottles. Label and again store in a black plastic bag in a dark place.
  10. Let age for about six months.

Variations: Use soursop, otaheite apple, tomato, jackfruit, callaloo and other fruits and vegetables instead of banana.

The general formula is 4 pounds of fruit to 4 pounds of sugar.

TIP: To make wine, instead of vinegar, ensure that the containers used for storage are sterilized.




We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: