How to make fruit enzymes at home
My post on our attempt to make fruit enzymes at home last week received a lot hits from many people who were searching for recipes on how to make fruit enzymes at home. So, thought I will share what we did for the apple enzyme and dragon fruit enzyme we made.
For the apple enzyme, we have:
-20 green apples
-6 lemons
-500 g organic sugar
The steps:
(1) Wash the fruits and let them air dry.
(2) Wash the jars, knife, peeler, chopping board and air dry them.
**It’s important to have everything dry without water, to prevent contamination, growing mold or bad bacteria.
(3) When everything is dry, you can start peeling the apples and lemons and cut them into slices.
(4) Lay one layer of the apple slices in the jar, one layer of sugar, one layer of lemon slices, one layer of sugar, and continue this process until the jar is full.
(5) Close the jar and put it at a corner without direct sunlight.
(6) You should see bubbles forming on the second days.
(7) On the third day, open the jar to let the bubbles out.
(8) Close back the jar and let the fermentation goes on for another 2-3 weeks.
(9) Sieve the liquid out and you can use the remnants to make jam or drink.
For the dragon fruit enzyme, we have:
-2 dragon fruits
-100 g organic sugar
(1) De-skin the dragon fruits and cut into slices.
(2) Layer the dragon fruits and sugar alternatively until the jar is full.
(3) Follow steps (5)-(9) as in apple enzymes.
Happy making fruit enzymes at home !
hi
do you have any other enzyme recipes. also will u know what they are good for. the dragon fruit enzyme and the apple enzyme. thanks
sf
I just learned this two from a friend. Really do not have idea what they are good for.
Thanks for sharing. I just used your recipe to make the apple enzyme. Can I add lemon to the dragon fruit recipe?
My friend who taught me doesn’t use lemon for the dragon fruit. Mine turned out alright without the lemon. Of course, you can experiment with a small batch too see the difference with and without lemon. :-)
Hello
Very interesting article but I understand that it is best to use honey to make fruit enzyme because alcohol content for honey is 0.5 which is acceptable limit.
Unlike sugar, the alcohol content is higher, thus, it is unhealthy for our liver.
I wonder whether this is true? Could someone enlighten me, please?
Thank you and have a nice day!
Rgds/Connie
enter
alddragon.blogspot.com to get more about dragon fruit recipe
thanks
regards
yes, when you use sugar, alcohol content is very high and especially so when the enzyme is kept for a couple of weeks. enzymes should be cured for at least 3 months. i went for a workshop on how to make them sometime end of last month
sf
i been make my own enzyme drink but i didn’t follow the instruction how many water, organic honey or fruit do i put inside af 10ml mineral water pot/ what kind a fruit i use. i just put three kind of fruits and just put it together. can i make it ?
I’VE JUST STARTED MAKING THE DRAGON FRUIT ENZYME ON 10/10/2008. HOW LONG CAN THE ENZYME BE STORED UNDER NORMAL TEMP (NOT IN THE ICEBOX) IF I DON’T CONSUME ALL. IS IT BETTER TO LET THE FRUIT ENZYME TO FERMENT MORE THAN A MONTH OR SO BEFORE CONSUMING? WHAT ARE THE BENEFITS OF CONSUMING FRUIT ENZYME? APPRECIATE YR REPLY
TKS p/s What the weight of the 2 dragon fruits?
MICHELLE
I usually keep it out for 2-3 weeks before putting them in refrigerator and drinking it slowly.
Hi, its me again. I followed yr instruction on the above fr making dragon fruit enzyme. On the 4th day after opening the jar on the 3rd day, I found the top layer (dragon fruit) growing mold. Can I proceed with the fermentation after I’ve scoop out the mold on top of the fruit? What went wrong? It’s safe to drink. This is the first time doing & drinking enzyme & what is the taste like.
tks & have a nice day
michelle
yr reply either tru email or published
Moisture can cause mold, so you want to make sure everything is dry. You can just spoon out the mold, add a little sugar/honey on that spot and close back the bottle.
I’m also just learning to make fruit enzymes. I noticed that there is a layer of white dry bubbles on top. I scoped it out , added sugar but then it happens again. My friend told me that it is not mold. Is it?
Hi Mas
Actually the layer of white bubbles on top is harmless. Just make sure you rock the bottle daily to ensure that the top part is covered with the juice from the fruit.
I am actually the person who taught leahschrader.com about the fruit enzyme.
I had other recipes but still no time to create my website. Have to wait until I finish my studies.
[...] jars, different shapes and sizes. (They are good for storing food and my fruit enzymes [...]
[...] to make another batch of fruit enzymes since last week, but was too lazy to get out of the house to buy the [...]
can we put enzyme in refrigerator…heard that it will lose its effect.
Leah: I keep the bottles in the refrigerator after 2-3 weeks of fermentation.
Do you add water on the fruit enzyme when drinking?
Leah: I do, some people don’t. It’s your preference.