Fruit Enzyme DIY – Green Guava

green guava

Green guava is one of my favorite fruit, it has a very nice aroma, sweet and juicy. The most important thing, you can get it all year round.

When I found the fresh and cheap Green Guava at my Pasar Malam tonight, I decided to make this Green Guava fruit enzyme. This simple preparation process only take me 15 minutes and cost RM4.

The recipe for the Green Guava Enzyme:

  • 3 big seedless Green Guava (around 800g)
  • 1 Lemon
  • 1 1/2 pack of Brown Candy (around 500g)

The following are the steps of making the fruit enzymes:

  1. Clean all the fruits, utensils, glass containers and let it drip dry.
  2. Peel the lemon and cut into small pieces. As for Green Guava, I decide to keep the fruit skin.
  3. Arrange 1st layer of the cut Green Guava into the glass container
  4. Follow by another layer of brown candy.
  5. Repeat step 3 to 4 till the content is around 80% of the container.
  6. Arrange layers of lemon.
  7. Cover the last layer with brown candy.
  8. Close the container tightly and leave it in dry and cool place.
  9. “Rock and Roll” the container daily. Ensure all the fruits are immerse in the liquid to prevent mold / fungus growth. If required, stir the content with clean spoon and add more brown candy.
  10. After 3-4 days, can open the cover to release the gases. (Note: should open and close immediately). Repeat this daily if necessary. (I noted all the skins have dissolved in the liquid)
  11. If observe any mold / fungus growth (black dot), remove the affected fruits immediately and add more brown candy.
  12. The enzyme should be ready to be consumed in 2-3 weeks.
  13. Separate the fruit from liquid and transfer the enzyme into new clean glass bottle.
  14. The enzyme shall be kept in the refrigerator to preserve it better (cool temperature will slow down the fermentation process that will turn the enzyme into alcohol).

Guava often consider as superfruits and it is a good source of several vitamins and minerals including vitamin C, calcium, potassium, iron, carotenoids (vitamin A), and folate. It is also a good source of fiber, which is known to help prevent gastrointestinal cancers as well as lowering cholesterol levels. In addition, the level of vitamin C in the edible rind of the guava is five times higher than that of an orange.

Guavas contain both major classes of antioxidant pigments — carotenoids and polyphenols, giving them relatively high dietary antioxidant value among plant foods.

Update on 29 September 2008

I harvested the enzyme few days back, total 1000ml. Results is amazing!

The enzyme I separated from upper layer of the fruit is darker in colour (right bottle of the picture above) while the bottom layer has mixed with the dissolved fruit fiber, therefore the liquid is cloudy with lighter colour.

I mixed 2 table spoon of enzyme with 100ml of water. The enzyme is sweet with  nice aromatic alcohol taste, I can felt the “kick” immediately.


Related fruit enzyme making write-up

  1. Fruit enzyme DIY – Apple & Pineapple
  2. Fruit enzyme DIY – Dragon Fruit

Author: huichun

Originate from Taiping, now staying in Kuala Lumpur, Malayisia and working in a management consultancy and training firm. A typical Gemini that like to poke the nose in everything, everywhere. Like to cook, travel, read, share views with others,help the needy.......... Currently the main concerns are Malaysia civil society & politics, world environmental issues and managing a community library in KL.

13 thoughts on “Fruit Enzyme DIY – Green Guava”

  1. there are white spots (not bubbles) at the top layer of fruits, is it ok to consume? let me know, & can i keep it for longer than 2 weeks, some say 3 mth ok or not?

  2. Hi,

    The white spots are mold.

    You can try following method to salvage the enzyme:
    1. Remove the mold, layers of fruits and liquid that contaminated with mold with a clean spoon.
    2. Stir the fruit and liquid evenly.
    3. Add in a layer of newly slided lemon and brown sugar / honey.
    4. Close it back and observe if there is any more white spot within next few days. Throw it if the smell is bad or the white & black spots are there.

    According to literature I read, if you follow the 1:3:10 portion of honey:fruit:water method (, when it’s in first month, the liquid is contain a lot of alcohol; second month, the liquid contain a lot of vinegar; the liquid is turn to enzyme when reach 3rd month and good for consumption for health.

    I have few bottles of enzyme that used above ratio / method and have reached 2-4 months, conditions are good and I don’t need to shake it anymore, as all the fruit have settled at the bottom and immerse in the liquid.

  3. hi,

    Thx for the sharing of info.
    Good to know that someone can confirm that the enzyme can be kept > 3 months.
    I have similar experience and can confirm that the 1:3:10 portion of honey:fruit:water actually work but a larger ratio of honey gives a better result… just an extra spoon of honey will do.
    As for the “white spots”… according to Guru Maha (refer to these are yeast and is OK. I can confirm that as I had these but the enzyme has no other side effect. I did have enzyme which smell like urine and have to put “down the drain” — will appreciate if anyone else can share the info on how to classify a “bad/failed” enzyme.

  4. Hi

    I make 2 bottles of fruits enzyme. Red dragon fruit and kiwi and add honey. After 3 weeks the 2 bottles have white layers on top what should I do with them, can I consume or throw away.

    Thank you.

  5. Hi Doris,

    The white layers on top the liquid should be mould & yeast.

    It’s not harmful to consume. If you don’t want it to turn to black spots that may spoilt the enzyme, you can try the method I stated on earlier comment to clear it.


  6. Hi…. I make garbage enzyme 2 months ago.I think it is simillar to fruit enzyme.I used wasted vegetables.Sombody tell me what is the benefits of fruitwnzyme

  7. Hello, Thanks for your sharing here.
    My sister right now always making these kind of fruit & im just afraid she is drinking-in a bad bacteria. Do you think so?

    How can i confirm that the bacteria i consumed is producing a good enzyme to human, how can i prevent any contamination?

  8. A lot of research had showed enzyme help to improve our body system. And I think the best judge will be our own body.

    If the enzyme is working on you, you will definitely feel better.

    The white mould is not bacteria, its yeast. The yeast (you can find it in cheese, cakes etc) is good for our health. But the black spot may be a harmful fungus, so my advise is don’t take the risk to consume any enzyme when you see the black fungus.

  9. Can i do fruit enzyme for human consumption using plastic container instead of glass container.

  10. I preferred to use glass container.
    During fermentation process, a lot of gases were released and the container is like a “pressured vessel”awaiting to “Explode”. If you use a thin plastic container (like the disposable mineral water bottle) that unable to sustain the pressure, then “explosion fountain” may happen.

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