IPOH: The Year of the Ox is almost here, but a businesswoman is recommending that revellers stick to dragons for the Chinese New Year, "dragon fruit enzymes" that is.

"The fruit itself is very nutritious. It helps lower cholesterol levels and blood pressure, and cleanses the body of toxins," says Melinda Lim, 53, who ferments the fruit at home and sells it to health-conscious friends and family members.

"For this year's reunion dinner, we will be drinking the 'fruit enzymes' instead of alcohol," she said.

"I learned the process from a friend of mine. Basically the fruits are soaked with rock sugar and lemon," she said, adding that it took about three weeks for the "enzymes" to be ready for consumption.

The end product, which tastes just like wine, is sold at RM40 for a 750ml bottle.

"Beside the enzymes, I also make dragon fruit jelly at home," she said, adding that many preferred eating the jelly to the actual fruit.

"Some people don't like the taste of dragon fruit. So they prefer eating it in the form of a jelly," she said.

The jelly is sold at RM1.50 for three mini cupcake-sized pieces.

Lim gets her supply of dragon fruit from her partner Betty Chee's orchard in Chepor, near here.

The Star / Asia News Network