How to Make a Fruit Enzyme

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By Calandra Ferguson
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Make a Fruit Enzyme

Enzymes are vital to metabolism and food digestion. Consuming homemade fruit (or vegetable) enzymes help our bodies digest, absorb and utilize nutrients while delivering oxygen throughout the body-thereby providing energy. Here's how to make your own fruit enzyme at home.

Did I mention...this is also fun to make and watch ferment.

Difficulty: Easy

Instructions

Things You'll Need:

Fruit
A knife for cutting
Large glass jar with top
Brown sugar or honey.

Step 1

PREPARATION

Thoroughly clean a large glass jar using hot water and mild soap. Rinse thoroughly. Allow to air dry.

Wash and air dry fresh and ripe fruit. Remove the peels, which can be used in a vegetable enzyme for cleaning or in compost.

NOTE: Use a 3-1 ratio. This means Three (3) part fruit. One (1) part sugar (or honey).
Step 2

Using your chosen fruit: pineapples, orange, lime, raspberry, lemon and apple are good choices.

AS YOU CUT, layer the pieces of fruit in the jar. Do not lie the fruit outside of the jar or place on a counter. This can cause contamination.

If you’re using pineapple, remove the eyes. Do not put the eyes into the fruit layer.

Do not allow flies near your operation! The first layer of fruit should be 1/3 of the bottle.
Step 3

Add a 1/3 layer of brown sugar (or honey) to the top of the fruit.
Step 4

Repeat this procedure another 2-3 times, alternating fruit and sugar as if making lasagna until the jar is full.

The last layer should be sugar (or honey).

IMPORTANT: Allow breathing room at the top of the jar. This allows the process to release natural gases.
Step 5

FERMENTATION

During the first two weeks every 3 days shake the jar and stir the contents.
Step 6

Re-seal the container, but not too tight.

If you plan on using the enzyme for chronic illness: Allow the fruit to ferment for 1 month.

For the best results allow the fruit to ferment for 4 months at which time the ph level should be 4.
Step 7

HARVESTING

Pour the enzyme into bottles glass bottles for storing using cheesecloth and funnel.
Step 8

PRESERVATION

Although refrigeration isn’t necessary, the enzyme should be stored in a cool dry place.
Step 9

CONSUMPTION

Ideally taken an hour prior to eating, place a tablespoon of enzyme under your tongue and swallow slowly. This is said to stimulate the nerves to promote blood circulation.

Fruit enzymes are the ultimate healthy remedy.