DIY Fruit Enzymes

My very first attempt of DIY fruit enzymes started with mangostine enzyme : )

Into this big jar, I used 3:1 ratio of mangostine + half lemon and candy sugar. Other small jars are with rock sugar and brown sugar...making use of whatever ingredients available in the kitchen. *Beginners are advised to start with 1: 1 though, more sugar ensuring better success rate!

Found this link to be very informative, with useful tips and guidance for homemade enzymes, Health & Enzymes.

I am going to try Sea Coconut Enzyme soon (good to treat cough and sooth lung and throat) :
1 packet of sea coconut  海底椰 (wash, dry, remove skin and cut into slices)
1 packet of tang dong gua 糖东瓜 
300 gm of mi zao 蜜枣
1 big luo han guo 罗汉果 (crack the shell into pieces, put in every bits)
2 lemon
100 ml raw honey
2 bars of candy sugar 片糖
*put in dry ingredients, follow by sea coconuts, lemons, sugar and honey.

Honey dew, tomato, grapes, orange, lime and lemon are some of the high folate fruits suggested for Thalassemia Carrier.

Choose combination of pineapple, papaya and lemon for detoxification., improving health and skin complexion 排毒保健美容酵素.

Easy Steps To Fruit Enzyme Do-It-Yourself 

(copy from: http://www.easy-banana-recipes.com/fruit-enzymes.html)

1. Materials & Tools:

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

2. Clean Fruits and 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 and 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.