Tomato, chico and rambutan have relatively high amounts of antioxidants and thus have potential benefits. Their conversion to fruit wines increases their value and provides opportunity for micro-entreprises to enter the global market. In making these wines, ripe and over ripe fruits are washed, blended and added with sugar and yeast. The mixture is allowed to ferment until the formation of bubbles in the fermentation jar ceases. The clear liquid is siphoned and then poured in sterilized jars. Aging is done for six months or more.