My family is crazy with fruit enzymes lately. After sampling the pineapple enzyme from neighbor at our Mother's day get-together, we started to do all kind of fruit enzymes ourselves too.
We started with the traditional way, which is layers of fruit, lemon, and sugar. At the first attempt, we tried pineapple enzyme and star fruit enzyme. We waited impatiently, made another batch of soursop and kiwi fruit enzyme, also the ginger and lemon-grass enzyme during the long waiting period.
At last, after a long wait of 3 weeks, the first batch was ready to "harvest", the pineapple enzyme was marvelous but the star fruit was a bit bitter. There was a strong alcohol taste in soursop and kiwi fruit enzyme, whereas ginger lemon-grass enzyme would triggle a loud burp after drinking it!
Here is a sample on how I made the pineapple enzyme: 3 pineapples, 3 lemons and about 800g rocksugar.
Here is how it looks after placing them in layers: pineapples, lemons, rocksugar then repeat.
This is a 3 days old enzyme, full of liquid and bubbles.
These traditionally made enzymes are very sweet, we usually dilute it with water or ice, but it does not taste like sparkling juice after the diluting.
Due to the lack of bubbles, and we really tired of the long wait, sister-in-law bought a special enzyme bucket from neighbor, it only required 4 days to get the enzyme done and tasted just like sparkling juice!
This is the look of the bucket, and I was making dragon fruit enzyme with it.
Dragon fruit enzyme is our favorite and we had consumed 3 buckets already (about 7 liters each bucket)!
