Healthy Fruit Enzymes : A Collection of DIY Recipes

It's amazing how much interest fruit enzymes (and vegetable enzymes) have generated these couple of years. And it's a good thing - as enzymes are extremely healthy, easy to do (and cheap!).

So what are enzymes? Enzymes are protein molecules responsible for all biological activities in the human cells. The main function of enzymes is to aid digestion and provide energy. Consuming enzymes helps the body digest, absorb and utilize nutrients.

There are two types of enzymes, 1. external enzymes which are found in food and DIY enzymes; and 2. internal enzymes which are present in the body (whereby higher levels of internal enzymes translate to stronger immune system).

To obtain external enzymes (or active enzymes), we need to consume plenty of raw fruits and vegetables. A rich alternative to obtaining these external enzymes is to consume DIY enzymes via fermentation process. During the fermentation process, live bacteria “pre-digests” the nutrients available in fruits and elevates the enzyme levels present in the fruits.

There are many recipes to creating different types of fruit enzymes for different needs. Here are the steps involved in making great fruit enzymes:-

Easy Steps To Fruit Enzyme Do-It-Yourself

1. Materials & Tools:

  • Fresh fruits
  • Glass container with cover
  • Knife and cutting board
  • Brown sugar, rock sugar or honey

2. Clean Fruits & Type of Fruits

  • Rinse and air dry fruits. Fruits that are not thoroughly cleaned will cause enzyme to turn moldy.
  • Fruits may soaked in diluted vinegar for 10 minutes to remove traces of pesticides. Do not soak fruits in salt water as salt water will cause pesticide to penetrate into the fruits.
  • The skin of fruits may be used if desired. However, fruits with rough/thick skin surface such as pineapple, orange, kiwi, banana must be removed. After fruits are sliced, avoid rinsing fruits to prevent contamination and nutrients being washed away. Peeled bananas should be soaked in lemon juice or cut with a knife smeared with lemon juice to avoid color change.

3. Clean Tools

  • Clean container and tools (knife and cutting board) using soap. Sterilize with hot water. Allow to air dry. Do not use hair-dryer to blow dry as it may contaminate the container and tools.

4. Fruit:Sugar Ratio

  • Use a 3:1 ratio (3 parts of fruits and 1 part of sugar/honey). Place the 1st portion of fruits into the container, followed by 1/3 layer of sugar/honey. Repeat the same process in sequence, alternating fruit and sugar. Ensure the final layer is sugar/honey. Cover the container with a lid and keep in a cool, dry place for 2 weeks.

5. Fermentation

  • 2 weeks.
  • Shake the container every 3-4 days for the first 2 weeks for an even fermentation.
  • If you plan to use the enzyme for chronic illness, allow the fruits to ferment for at least 1 month to remove any traces of alcohol present, and to bring the pH level to 4-5.

6. Harvesting & Storing

  • Pour the enzyme into glass bottles using funnel/cheesecloth and refrigerate to maintain freshness. Consume enzyme within 1 month.

7. Consuming

  • Enzyme residue with fruits and vegetables can also be consumed. Enzyme should ideally be taken 1 hour before or after meals. Place a tablespoon of enzyme under the tongue and swallow slowly. This will stimulate the nerves and promote blood circulation.
  • For those with stomach ulcer, dilute the enzyme with water and consume after meals.

Recipes for Fruit Enzymes

Papaya Pineapple Banana Enzyme

For more Q&A on fruit enzymes, click here.

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    No Fuss Chocolate Banana Cake
    I made this one vegan for my niece and it was truly amazing! About to make it again for my in-laws and can't wait to eat some!
    Karen, December 2011

    Vietnamese Banana Cake
    I am not a good baker AT ALL....but this was easy, delicious and I will make it again for sure!!! Happy Baking!
    Valarie, Dec 2011

    Wholemeal Banana Coconut Cake
    Great recipe beautiful cake and a hit with my kids. Thanks!
    Hayley, April 2011

    Scrumptious Banana Chocolate Chip Muffins
    These muffins are absolutely beautiful! Who knew sour cream would make the muffins so good! Definitely a new family favourite :)
    Megan Fry, December 2010

    Banana Oatmeal Muffins
    Usually my muffins don't turn out that well, but these were AMAZING!. So soft and fluffy, and VERY yummy. Only problem now is that I have eaten too many :-)
    Helen Brown, November 2010

    Easy Banana Bread
    Great recipe! I had two ripe bananas at home and wanted to use them right away, so I searched for ideas on the Internet. I found this recipe and decided to give it a try. Since I only had two bananas, I used only half of every ingredient (I added a dash of cinnamon) and baked it for half the time, too! It was so delicious!
    Jay, December 2011
    Definitely easy, fast, moist and delumptious! Thank you
    Virginia, December 2011
    Lovely site I must say! when i found this recipe I thought "this is too good to be true", when I saw the comments I was like "yeah right, these are so not real". But I tried this recipe and trust me, I have NO regrets! awesome!!!! If you don't have baking soda, like I did, use two teaspoons of baking powder
    Eonique B., September 2011
    The cake (bread) is so yum I make nearly every month
    Sara, September 2011
    Thanks so much for the easy banana bread recipe. I've made other recipes but yours is by far the quickest and easiest.
    Felicity, August 2011
    Super easy, super yummy! I love this banana bread recipe. Thanks for sharing!:D
    Jess, June 2011
    Thank you for posting this recipe. The best banana bread recipe ever. My kids loved it and my work colleague loved it too. I can just eat the whole lot myself. So easy to make as well.
    Thuy Do, February 2011
    Love it! Cant believe how easy it was and what a beautiful cake it makes! Easy enough for my kids to do and so professional looking and tasting! Even our fussiest banana bread lover loved it!! VERY impressed!! A++++
    Daggy Shaggs, February 2011
    Excellent! This would have to be the most delicious and moist banana cake ever! I used wholemeal flour instead and it was still unbelievably moist. Also, I baked it for 50 mins instead, then left to cool and that helped make it more moist yet not undercooked. This has now become a firm family favourite, thankyou!.
    Hannah Wilson, January 2011

    Buttery Banana Cookies
    I'm a 12 year old girl who just loves cooking and I was trying to find an easy banana cookie recipe.. And then I found this! I added some chocolate chips just to make it taste better, but it already tasted amazing. It was all gone in 1 day! Thanks a lot.
    Lisa, December 2011
    This might be my new favorite recipe! Plain, they are like mini, takealong banana bread bites! Delicious! Then I got creative, and dipped them in semisweet chocolate, then pressed a walnut on top and now they are an elegant cookie! I wowed my friends at our cookie exchange this year, but little did they know how simple it was! Thank you for the best kept secret I'll ever have in my kitchen!
    Kasai, Dec 2011

    Chinese Style Steamed Banana Cake
    My Australian neighbour said, this banana cake can go for competition, it's moist, light, white and beautiful.
    Miki Hung, February 2011
    This was a very delicious,chewy filling and healthy desert that everybody enjoyed. even without the eggs which i came out great!!!!
    Sahana Srikanth, January 2011
    Wow - this worked like a charm even with a makeshift steamer.
    Linda Fraser, September 2010

    Easy Banana Pudding
    Was craving for some pudding and tried your recipe. It was incredibly easy and good. I also added lots of bananas to the pudding. Wow - heaven!
    Jean Rice, July 2010

    Classic Chocolate Banana Cake
    Even though I forgot the eggs, it was still so delicious and it wasn't to sweet! All you busy banana and chocolate lovers will love it cause it's easy, quick, and tastes great!
    Amp, July 2011
    Awesome - loved by my whole family!!
    Kaz Van Hees, July 2010

    Rich Buttery Banana Bread
    Great easy recipe but I used brown sugar this time instead of castor as it was all I had, and wow it was sensational!
    Sal Shepherd, December 2010

    Sour Cream Banana Bread
    Turned out lovely and moist. Was a hit with everyone. I added walnuts for a bit of texture. Thanks for the recipe!!
    Hilda Ruaine, January 2011