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.

InstructionsThings 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.

Benefits of papaya enzymes exist in plenty, but they were not known until the 1870s, i.e. about a century after the effectiveness of papaya as a medicinal herb was acknowledged. Following it's discovery, papaya enzyme or papain was subjected to extensive research, which established the claims of various papaya enzyme benefits, most prominent one be...ing the treatment of digestive problems.

Various benefits of papaya enzyme tend to make it an important constituent of our diet. Let's have a look at some of these papaya enzyme benefits.
•A useful digestive enzyme, papain helps the stomach to break down protein easily in order to facilitate the absorption of the nutrient.
•Papaya enzymes help in dissolving fats and softening the texture of the skin, and is hence found in various beauty products.
•It is also one of the prominent anti-inflammatory agent that helps in soothing the stomach and alleviating edemas.
•Papaya enzyme has also demonstrated effectiveness in treating ulcers and dissolving membranes in diphtheria.
•Papain is also effective in curbing swelling and fever that develops after the surgery.
•These enzymes are also helpful in treating swelling and bruising by reducing swelling and thin mucous.
•Treatment of various food allergies is possible with the help of these enzymes.
•Papain also helps in treatment of cold sores.
•Papaya enzymes also help in regulating irritable bowel syndrome.
•Taking papaya enzymes is known to help in cleaning the dead tissues in the body, and keeping the skin healthy.
•People who suffer from various sprains and strains can get relief by including papaya enzymes in their diet.
•Various studies have proved that papain is an excellent immunostimulant, which helps in boosting our immune system.
•Low doses can help people suffering from dyspeptic disorder by facilitating proper digestion.
•Studies have revealed that papain also helps in alleviating sore throat swelling as well as sinus pain.

Enzymes are live bacteria with protein molecules which initiate and control nearly every biochemical process in the body.

The main functionalities of drinkable fruit base Probiotic Enzymes are
1) Maintain a high alkaline blood ph.
2) Improve immune system.
3) Improve digestive system and relieve constipation.
4) An antioxidant that protects body c...ells from oxidation by neutralizing free radicals.
5) Lower cholesterol level.

General Probiotic Bacteria in Enzyme
Protease - Breaks down protein to rid unwanted debris in the blood including certain bacteria and viruses.
Amylase - Digests carbohydrates along with dead white blood cells.
Lipase - Digests fat, fat-soluble vitamins, and balances fatty acids.
Cellulose - Breaks down the fiber in our diet.


Personal Experience
With many cogent information and scientific proof, I tried my hands on this product after some good consideration. I followed the advice and procedure to complete this enzyme. I decided to drink 30ml once a day after the mature period. In the first two days, there was no significant change or adverse effect on my body. However, on the third day, I could feel smooth bowel movement. Acne popped out on some parts of my body, which was a positive sign of detox. In the aspect of dry mouth, the concentrated enzyme with slippery effect soothed the pharynx and throat.


How to make drinkable enzyme?

Tools preparation
1. Kitchen Towel (Paper) 1 Roll
2. Chopping Board(Nylon white) 330 x 210 x 8 mm 1 No
3. Paring Knife 1 No
4. 6” or 8” Utility Knife 1 No
5. Glass Container – Air Tight 1 No
6. Plastic Bag (Size refer to 5) 1 Pc
7. Rubber band ring
8. Paper label tag


Ingredient
Lemon, brown rock suger, fruits. (Any one from the list below)

Type of fruit selection
Lemon (Yellow or Green), Strawberry, Pineapple, Mango, Star fruit, Kiwi, Red Dragon fruit, Pear, Cherry, Persimmon, Japanese cucumber.

Procedure
• Clean and dry all fruits, utensils and containers. Strictly no water or oil stain in the process.


• Repeat the process. Top off the uppermost layer with brown rock sugar before putting on the lid.
• Stick paper label on container to indicate date of making, date to rotate and date of consumption.

Fermentation and Storage
• Close the container tightly and leave it in a dry and cool place.
• Rotate the container lightly from the 4th day everyday for two weeks.
• If mold is seen, remove the affected fruits. If mold is greenish, grayish or brownish color everything has to be disposed.
• The enzyme should be ready for consumption in 2-3 weeks.
• Once the lid is open for consumption, place enzyme in refrigerator. The cool temperature will slow down the fermentation process and delay the enzyme from turning into ethanol alcohol.
• Pour out enzyme into a spoon. Do not place spoon into glass bottle to avoid contamination.
• Residue of fruit enzyme can be blended to make jam.

Recommendation of daily consumption
Drink 1 to 3 times (30 ml each) a day before meal.
Clean and dry all fruits, utensils and containers. Strictly no water or oil stain in the processSlice fruits in 3-5 mm thickSlice fruits in 3-5 mm thickPlace fruit on the 1st layer, lemon 2nd layer and rock sugar 3rd layer

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.

Kiwi Aloe Vera Mixed Enzymes
This Aloe Kiwi Enzyme is my natural skin rejuvenation drink, it's a good combination natural remedy containing aloe was found to be an effective laxative. I called this "magic fluid" it helps internally to combat most digestive problems, which is including:

constipation, poor appetite, colitis, irritable bowel syndrome as... well as asthma, diabetes, immune system enhancement, peptic ulcers and anti ageing juice.

Ingredients:

A clean Glass Jar

6 Fresh Aloe Vera

6 kiwi

2 lemons (you can add more lemons for better taste)

1/2 pkt of brown block sugar

Honey (approximate 16 oz to cover the fruit slices in the container)

ALOE VERA - it has been proved to be a natural healer, rich extract containing the enzyme catalase cellulose, minerals calcium, aluminum, iron, zinc, magnesium, and the “youth mineral” potassium, known for its healing and anti-inflammatory properties.


It help with constipation, diarrhea, and it’s also good for any type of gastrointestinal disorder. The great benefit of the aloe vera enzyme is that it helps to lose weight.


Preparation of Aloe Vera:

Wash the leaf and careful cut it into several pieces. Peel off the green skin of the leaf and cut it into small pieces. Keep it in a container to let the cut up pieces soak in water for at least one day in fridge.


Why doing that?
The yellow bitter latex from the inner lining of the leaf can be laxative. Careful with this one, the yellow impurities that must be eliminated. By the next day you will notice the color of the water changed to red or pink color. Throw out the colored water and once again soak the aloe vera plant in water to make sure you have eliminated all of the impurities. Remove the water and drain dry and ready for use.

The Kiwi Fruit - rich source nutrients of vitamin A,C and E, proteins and fiber, as much potassium as bananas, also a good amount of beta-carotene it's good source of flavonoid antioxidants. Helps prevent colon cancer thanks to a high fiber content

With its high amount of dietary fieber, and has mild laxative properties.

Kiwi contain the protein-dissolving enzyme "actinidin". Kiwis have a tart taste, but I like it!

Divided the Aloe vera, kiwi and lemon slices, brown block sugar pieces into 3 parts, if you have 3 types of fruits, layer the 3 layer of fruits. I put first layer with Aloe Vera. Follow the other fruits followed by a layer of sugar and Lemon slices. Place it slowly in layer from Aloe Vera; lemon slices, kiwi and brown block sugar in layer by layer then pour in honey to cover the fruits.
The final layer should end with sugar at the top. Close the lid tight. Place a piece of cling wrap plastic over it before you close the lid.

Done...and keep in cool place for fermentation period of 3 weeks.
After 2 days of fermentation period, I can see the bubble is forming on top, the forming meaning the fermentation process has already started. At the bottom of the bottle you can see some juice dissolved combined well.

After the 3rd day you can shake the bottle gently, and do this every day.
Keep it fermented for 3 weeks. Then filter it into a clean glass bottle for storage.

The whole fermentation process taking place and store in bottle ready for consume.