FAD Mom Made Fruit Enzyme

While my interest in making Fruit Enzymes remains in top form, I decided to get started on making Fruit Enzyme for consumption. I read that Fruit Enzymes has many curative properties and are very good for health, digestion, enhances blood flow, strengthen our immune system and more, depending on the type of fruits.

I made 2 types of Fruit Enzymes recently.

1. For a nice full bodied red wine tasting enzyme, I used Dragon Fruits and Lemons and some slices of Oranges.



2. For that citrusy flavour, hoping it tastes a little like Chardonnay or Chenin Blanc, the main fruits were Oranges, Lemons, Green Apples, Green and Dark Grapes. I would have wanted to get champagne grapes too but they were really costly.


The presence of these Fruit Enzymes helps our body absorb nutrition. Enzymes in our body are depleted with stress, age, eating overcooked food, not eating enough vegetables, lack of exercises, sickness, medication and more unhealthy practices.

When our body doesn't absorb the nutrition, we tend to feel exhausted, have sluggish bowels and feel sleepy most of the time.

Here are the simple steps for making DIY Fruit Enzymes

You will need
Glass container with air tight lid.
Clean and dry it thoroughly. I actually used hot water to sterilize it, turned it over to let the water drain off. I used disposable kitchen towels to dry then continue to put it under the sun for 10 minutes to make sure it is totally dry.

Fruits of your choice.
Oranges, Apples, Grapes, Dragonfruits, Pineapple, Papaya etc. Choose a few variety to get a nice combo you might like. Enzymes tastes like sweet wine so think about your palette preference.

To prepare them, wash/soak in water. Dry them well, making sure there is no moisture at all. Any drop of water may cause your contents to go mouldy and you don't really want to drink that, do you?

How to cut the fruits
Oranges, Apples, Lemons - cut them in rings including skin.
Dragonfruits, Pineapple, Papaya - cut away the skin, then slice them in about 1cm thickness slices. Grapes - just cut them in half will do.

Brown Candy Sugar
Comes in slices, Brown Sugar, Jaggery Sugar, any type of raw sugar is good.

How much?
The proportion I used was at a ratio of 3 parts fruits : 1 part sugar

Assembling in the bottle
First layer should be the fruits of your choice. If you have 3 types of fruits, layer the 3 layer of fruits.
Second layer should be the sugar pieces.
Follow the other two 'sets' as the above, fruits followed by a layer of sugar.
The final layer should end with sugar at the top. There should be about 10% of space left before the lid closes.

Close the lid tight. You may like to place a piece of cling wrap plastic over it before you close the lid.

In 2 days time, bubble should be forming meaning the fermentation has already started. There should be some juice at the bottom of your bottle. On the third day, shake the bottle gently to allow the sugar syrup to coat the top part and do this every day.

By the end of the third week, it should be ready for consumption. Filter it into a clean glass bottle for storage. Keep in the fridge.

How much to drink?
My friend says the recommended amount per day is 1 tablespoon a day. But I've seen some sites recommending it at maximum 50mls a day. But this could be too concentrated for some so you may like to dilute it a little.

A teaspoonful is about 5mls. A tablespoon would be 10mls. Drink 10mls for the recommended amount. It can be before or after food, but for those with a weaker stomach, do it after.


Happy Drinking Everyone!

NEXT UPDATES:
One More Week Before Harvesting
(what it looks like from day 1 to day 13)

Fruit Enzyme Harvested
(the day I harvested them.. at 30 days later)