Saturday, October 25, 2008

Making fruit enzymes

Not baking. So I will post up something that my mum is very into recently:
Making fruit enzymes (水果酵素).

We have heard of the health benefits for taking fruit enzymes. Enzymes are important for our digestive system and when our body does not produce enough enzymes, we can't absorb the nutrients from the food that we eat.

It is easy to make enzymes at home.
1. Just prepare a glass container that is very clean and dry. Be careful! Any grease/water will spoil the whole jar!
2. Wash and dry the fruits. Cut into small pieces. Make sure they are very dry!
3. Put a layer of fruits, followed by a layer of rock sugar (we used 冰片糖), repeat until the jar is about 3/4 full. Make sure the top layer is sugar.
4. Seal the jar and leave it in a dry and cool place to ferment.
5. On the 3rd or 4th day, shake the jar to mix the fruits and sugar evenly. Open to release some gases. Remember to close the jar.
6. Enzyme should be ready to be consumed in 2-3 weeks time, depending on the fruit.
7. Filter the fruit from liquid. Store the liquid enzyme in a new glass bottle. Must be clean and dry too!
8. Keep in the refrigerator and drink it within 1 month.
9. If you are making many batches (like my mother), paste a note of the date of making and date of completion on the jar.
10. Drink daily and amount according to your weight (reference from a book). E.g. if you weigh 60kg, then drink 60ml a day, 30kg - 30ml a day.

Here are some enzymes that are ready to be consumed. More coming... :)

Pomegranate enzyme

Mixed fruits enzyme (apples, grapes, lemons and kiwi fruit)

Roselle enzyme

I like the Roselle enzyme the best. It tastes almost the same as Ribena. Very nice to drink.

36 comments:

  1. hi, I did that already..some months back. I have tried Starfruits, Green n Red apples together, Green Apple plus Guava, Strawberries. Be careful about the weather..if its too hot, it will turn sour like a vinegar. In any case, don't throw it away. If it turns into a vinegar, use it to marinate lamb, beef or even pork. it tenderizes the meat naturally and makes it very juicy and tender after its cook. I now make Starfruit wine to be used as a meat tenderizer for pork..to cook sweet and sour pork..yummy!

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  2. This is interesting...I didn't know you can make your own fruit enzymes too! Hehe...

    Thanks for sharing. :)

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  3. Hi SSB,
    Woah! This is so "steady pom-pee-pee" wor!! I've never thought of this! How hor, from the pictures of your bottles, the resulting fruit enzymes looked so little... enuf to fill a person according to your reference? You have any calculation or data or not? Like how many grams of this & sugar will result in how many grams of fruit enzymes?
    Gee...based on what Gina said, can actually make a lot a lot and keep some for marinating meats yah?

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  4. Hi Gina, yes, there are so many combinations that we can make. She's making Aloe vera and Kiwifruit too. I didn't know that it can be used to tenderize meat. Thanks for the tip. I have a lot to learn from you. :)

    Hi Aimei, I think it's the latest health trend, there are so many books about making enzymes recently. :)

    Hi Passionbaker, ya lor, the result is so little, esp for the roselle. So nice but so little :(
    May not be enough if your family has large body size. But it cannot be kept for too long also, best within 2 weeks and at most 1 month.

    The ratio is for fruits to sugar is about 1:1. You can adjust the sugar depending on the sweetness of the fruits. You can test the taste during the 3rd/4th day and add more sugar if it's not sweet enough. If you want to be healthier, you can use organic sugar.

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  5. SSB, We had teipanyaki beef(marinated with Starfruit wine) with lots of fresh spring onions, and oyster sauce..very good! I use the strawberry wine and mix with Sprite or 7 Up and use it to serve guests as a wine cooler too. :)

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  6. wow i think making ur own fruit enzymes is so cool! and healthy :) thanks for sharing.

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  7. Hi gina, strawberry wine with Sprite/7 Up sounds great! :)

    Hi Missy, the first time we are making it. Not too difficult. :)

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  8. Hi SSB,
    Wow..this is interesting and thanks for sharing with us how to make this fruit enzymes.
    And it can be used as tenderizer..I must give it a try.

    The fruits must be dry meaning we wipe it dry or sun dry it first?

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  9. Hi Elinluv, my mum's tips:
    you must first wash the fruits thoroughly, wipe it slightly and leave it to air dry. When they are totally dried, you use a dry cutting board and a dry knife to cut the fruits and put them immediately into the jar. No contact with water or else they will rot and turn smelly. Take note of that and good luck! :)

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  10. Thanks for the tips. Appreciate it much :)

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  11. My friend was talking about making fruit enzymes. I have no idea what it is. Thanks for the post!

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  12. Hi Elinluv and mysimplefood,

    It is our first time trying making enzymes too. I'm just writing the steps according to the books and how my mum does it. Hope I'm leading the right way. :)

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  13. thanx for sharing! I was doing this science project on how to get enzymes from fruits and was clueless until I read your post! Thanx a whole lot you really helped me to understand how to make it :D

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  14. Hi, this is just a simple way of making enzymes. Hope you can find out more about enzymes through your project and have fun! :)

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  15. When you say "dry" the fruits, how dried should they be?

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  16. Hi shuttercliq, the fruits have to be totally dry, any moisture present will spoil the process and cause it to turn bad and smelly.

    You just need to wash the fruits as a whole (before cutting). Wipe it slightly and leave it to air dry, at least a few hours, best you do it overnight. When they are totally dried, you use a DRY cutting board and a DRY knife to cut the fruits and put them immediately into the jar, which is DRY too. That will ensure everything is DRY.

    Hope it helps!

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  17. 你好,

    I will try to it at home.will telling you weather is suceffilly not.

    thank.

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  18. Hi Lim, hope you can do it successfully! Good luck!

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  19. hi there, actually while cutting the fruits there's always some of the juice so it's really impossible to be dry though.
    eg. lemon/orange there's juice when we cut it, do you consider that as wet? thx

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  20. Hi Jo, juice of fruits will not be a problem. Just need to be dry and no water. :)

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  21. thanks alot, btw how do we know if it's successful or fail? i mean any tell sign? thx again!

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  22. Hi Jo, sorry for the late reply. As long as it does not turn mouldy or have any bad smell, it will be ok. Hope yours will be a successful one.

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  23. i'm sorry i'm late givin' comment here.
    i like it so much. that's wow. :)

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  24. Hi may i know what is Rozelle which u use for making the fruit enzymes? Any chinese name for it?

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  25. Hi Kathryn, Roselle is called 洛神花 in chinese.

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  26. Hi, Just made a batch of apples & lemons. But what do i do with the remains after i have harvest the liquid after 2 - 3 weeks. I tasted it and it's still sweet.

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  27. Hi ohana, you can still eat the residue, maybe can blend it and spread on bread as jam.

    You can also use it as fertiliser for your plants. Some say you can use it as facial mask, but I have not tried it before. :)

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  28. making enzyme, you DO NOT need to worry about hyper-clean & dry,...
    I add water-mix solution to it after cutting the fruits, the TRICK:
    What you need to ensure is the water-mix solution is some natural preservative ingredient, ie sugar, honey, onion, tea, rosemary, lime, lemon, spices, slightly alcohol (yeast free), leave extract, etc. Anything at your convenience, also ensure, top layer cover with added natural preservative

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  29. Making Fruits Enzyme, actually you do not need to be hyper-clean or hyper-dry, for i added a water-mix based (brine) after cutting the fruit in. Just ensure your brine consists of natural preservative ingredient in it. Natural preservative source: sugar (any form, best brown or gula-melaka, avoid bad white sugar), honey, lime, lemon, onion, spices (cummin, rosemary, etc), vinegar, alcohol (yeast free), tea (black or green), salt, leave extract, vinegar,... This method, you can have more 2 -3 times more enzyme juices, also can store for a longer period,.. till 6 months

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  30. Can I make fruits Enzyme without adding sugar or honey? Fruit itself contained sugar. Can I replaced it with Apple Cider instead.

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  31. bigbird1090026 June 2012 15:00

    I interested in your roselle enzymes, is it fresh ones or the dried variety? Will like to make it soon. Like your blog as it looks pretty interesting.

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    1. Hi, thanks for visiting! I'm using the fresh roselle.

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  32. Very interesting! I'm making fruit yeast water for baking, and stumbled on your enzyme technique. What exactly is "rock sugar"? I see what it is in the picture, but am not sure where (or how!) to find this in the US. Thank you in advance...I really would like to try this!

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    1. Hi, interesting to know that it can be used for baking. You can google images for "Chinese rock sugar". There are many types, some white, some yellow, some in small rock shapes, some are rectangular flat pieces. It is readily available here as we use it a lot for Chinese desserts. I'm not sure where you can find in US. Maybe you can try in Asian supermarkets there or Chinatown? :)

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  33. Hi Wonder if you could consider teaching how to make fruit enzymes for our ladies.
    My contact evelyn@wings.sg

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