(Ignore the date. Being a SAHM and suffering from lack of sleep means that I can’t remember dates anymore and I thought today was Sunday. Eeks.)
While the fruit enzyme craze has been going on for quite a while back in Malaysia and Singapore, here, well, I doubt anyone has heard of fermenting fruit this way. Making vinegars, wine, yes but fruit enzymes, hmmm. Or maybe I just don’t know of anyone who makes this.
I read that the benefits range from detoxification of the body to maintaining overall health, particular with the digestive tract. Since eczema – in Noah’s case – stems from food allergies, I thought I’d give this a try since probiotics worked pretty well so far, especially since the folks over at the Facebook eczema support group has been recommending it. They also make for great gourmet gifts like homemade jam or homemade wine.
I must admit that I was skeptical at first but these days, I’m willing to try just about anything NATURAL. At least it beats having to use steroid creams on Noah.
Based on one afternoon of digesting recipes online, I decided to take the plunge and jump onto the bandwagon. The organic store was fresh out of local strawberries so I settled for imported kiwis and oranges, and apricots from Provence region. Since some of the recipes called for honey or brown sugar, I thought I’d do a mix of both. I forked out a little bit more for lavender honey, coconut/palm sugar and acacia honey – all organically sourced.
Putting these together was quite relaxing – chopping up fruit, arranging it, tossing sugar and honey on the top and I did it all while Nil was minding Noah. (After one week of babywearing him to bed at night, I need a break!) I’ll have to wait about two to three weeks before I can harvest this. In the meantime, I’m hoping that I won’t have to deal with any mold or spoilage!!!!
NOTE: This recipe is split into two parts – preparation and then fermentation & harvesting.
Tangy Fruit Enzyme – Part I
Inspired by fruit enzymes recipes online (too many to link up)
7 small apricots
3 tbsp acacia honey
2 tbsp lavender honey
Approx 1/2 cup palm sugar
Approx 2/3 cup brown sugar
- Wash all fruits and air dry them. Do the same with utensils – chopping board, knife, peeler and spoons – and container of choice (I used a hermetic glass jar).
- Before you start, make sure that EVERYTHING is dry. Any amount of water or grease, however, little can lead to spoilage.
- Chop all fruits and immediately place them in the jar. Since we’re working in layers, I chopped up two oranges first, then three apricots, then two kiwis before ending with the lemon. How your fruits look doesn’t matter. It can be in medium-sized cube or thin/thick slices.
- Drizzle the lavender honey over the fruits and sprinkle half of the brown and palm sugar. Make sure that the sugar covers the top of the fruits.
- Repeat the above steps with the remaining fruits, ending with the lemon before drizzling the acacia honey and the rest of the sugar.
- Place a cling film over the opening of the jar before sealing it. Put aside in a dark and cool place to ferment.
* To be continued