The effect of date palm fruit wine on the haematological and some biochemical parameters (lipid profile, lipid peroxidation and protein) was investigated Date fruit wine was produced by fermenting the fruit must with Saccharomyces cerevisiae from Guangxi Danbaoli, China aerobically for 6 days and anaerobically for four weeks at 28 OC. During both fermentation processes alcohol content, total yeast counts and total heterotrophic counts were monitored. A total of 30 albino rats were divided into six (6) groups of 5 animals each. Group 1 (control) received the normal rat feed and water; while groups 2 – 5 were administered date fruit wine at 0.3ml/kg, 0.6ml/kg, 0.9ml/kg and 1.5ml/kg body weight respectively and group 6 (standard) received white wine (carlorossi) 1.5mg/kg body weight for a period of 28days.During the aerobic fermentation. Alcohol content increased from 0 to 5.5%, total yeast counts increased from 4.69×102 to 15.39×102 cells/ml while total heterotrophic bacterial count ranged from 2.0 to 9.0 cfu/ml. Lactobacillus casei and Lactobacillus spp. were encountered. During anaerobic fermentation .Yeast population dropped from 8.90×102 cells/ml to 0.92×102 cells/ml. The final percentage alcohol was 9.2%. The result after the experiment showed a general decrease in body weight across the groups compared to the control. Haematological indices showed no significant difference (p<0.05) in PVC, RBC, WBC and Hb of the groups treated with Phoenix dactylifera (PD) compared to the control. There was also a significant decrease (p<0.05) in lipid peroxidation in the liver homogenate across the groups and also in the serum of the PD treated animals relative to the standard control. There was no significant difference (p<0.05) in total cholesterol, LDL-C but elevated HDL-C in the PD administered groups compared to the control. Triglyceride was significantly reduced (p<0.05) in the PD treated groups compared to the standard control. The results of the present study showed that date fruit wine has no harmful effect on the blood tissue and vital organs such as liver etc. Thus, if properly processed and refined, it could be a good source of commercial fruit wine, with immense nutritional and health benefits.