Enzymes are essential to your body's functioning-- at any moment all of the metabolic work being done by cells is being done by enzymes. One of our main sources of enzymes comes from our diets. Consuming homemade fruit (or vegetable) enzymes help our bodies digest, absorb and utilize nutrients while delivering oxygen throughout the body--thereby providing energy. To up your health value, check out this list of nutrient dense foods and their benefits.
Clean a large jar, preferably glass, with hot water and mild soap. Rinse thoroughly. Allow to air dry.
Wash and air dry ripe and fresh fruit.
Remove peels, which can be used in a vegetable enzyme for cleaning or in compost. Discard pineapple eyes.
NOTE: Use a 3-1 ratio. This means Three (3) part fruit. One (1) part sugar (or honey).
Add the first layer of fruit, cutting as you go by layering 1/3 of the jar with slices of cut fruit pieces (pineapple, oranges, line, lemon and apples solely or in combination are good choices). Don't place the fruit on the countertop or anywhere other than the interior of the jar to avoid contamination.
Add a 1/3 layer of brown sugar (or honey) on top of the first layer of fruit.
Repeat this procedure another 2-3 times, alternating fruit and sugar 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.
Store the jar of layered fruit and sugar in a cool dry space. After three days and on the sixth day, open the jar and stir the contents. Re-seal the jar (not too tight) and allow the mixture to ferment for one to four months.
Using a funnel pour the fruit enzyme into glass bottles and seal.
Store the fruit enzyme in a cool dry place. Refrigeration isn't required.
Take the enzyme an hour prior to eating by placing a tablespoon amount under your tongue and swallowing-- this promotes nerve stimulation and increased blood circulation.
A white membrane on top of the of the layers is normal. It's caused due to bacteria activity during fermentation. Leftover fruit can be used in compost or as a body scrub. For optimal results allow fruit to ferment for 4 months, at which time the pH level should be 4.