DIY: Dragon Fruit Enzyme

Fruit enzymes are said to be beneficial to the body in a variety of ways including boosting the immune system, improving circulation, reducing free radicals that can cause cancer and even aiding digestion. Dragon fruit is believed to be particularly beneficial and its concentrated enzyme is available to buy from health stores. Purchasing dragon fruit enzyme is expensive, but by following these instructions, you can make your own dragon fruit enzyme at home with little effort and basic equipment.

Things You'll Need

• 4-pint jar with wide mouth and lid
• 4 lbs. dragon fruit
• 1 lemon
• 1 orange
• 12 oz. caster sugar or honey
• Sieve
• Bottle
• Funnel

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Instructions

• 1

  Wash jar thoroughly in hot water to sterilize, and dry with a clean towel. Unwanted bacteria could cause a reaction during the fermentation process and should be avoided.

• 2

  Wash all fruit and leave to air dry. If possible, use an unwaxed lemon in order to extract more flavor from the zest. If you can only get a waxed lemon, peel it and just use the flesh.

• 3

  Peel the dragon fruit and cut into approximately 1-inch chunks. Dragon fruit is available in white and red varieties. Using white alone can result in a drink that while delicious can have an insipid appearance. Mixing red and white fruits results in a pleasant and appetizing look.

• 4

  Cut the lemon and orange into thin slices. While neither orange nor lemon are vital to fermentation, they add flavor and, more importantly, the extra vitamin C they provide helps facilitate absorption of the calcium in the dragon fruit.

• 5

  Make a layer of dragon fruit in the bottom of the jar, followed by a layer of citrus fruit slices and a layer of sugar or honey. Repeat this step until all the ingredients have been used, ending with a layer of sugar or honey.

• 6

  Place the lid tightly on to the jar and leave for three days in a place away from direct sunlight. If you are concerned that the lid is not sealing properly, apply a piece of plastic food wrap to the mouth of the jar before putting the lid on.

• 7

  At the end of three days, shake the jar to ensure that all the fruit is coated in syrup. Shake every day for the next three weeks.

• 8

  After three weeks, the enzyme will be ready for bottling. Clean and sterilize a funnel and bottle and place the funnel into the bottle. Using the sieve to catch any fruit, transfer the liquid from the jar to the bottle. The enzyme should be kept in the fridge.