Healthy Fruit Enzymes : A Collection of DIY Recipes

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