http://www.sciencenews.org/pages/sn_arc98/8_8_98/food.htm][/url]
In another instance, a 24-year-old Australian woman with an allergy to alcoholic beverages found herself hospitalized with wheezing, swelling of the lips and mouth, and a near loss of consciousness after eating rock melon. Despite having developed classic symptoms of anaphylactic shock, subsequent tests uncovered no evidence that the woman was actually allergic to the fruit.
However, in probing further, her doctors learned that the particular melon that had evoked the life-threatening symptoms had tasted overripe and a bit pungent. They concluded that their patient’s melon had begun to ferment—producing alcohol. In the March 1997 Annals of Allergy, Asthma, and Immunology, Dominic F.J. Mallon and Connie H. Katelaris, describe this as the first instance of alcohol-induced anaphylaxis stemming from overly ripe fruit.