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:
- Clean all the fruits, utensils, glass containers and let it drip dry.
- Peel the lemon and cut into small pieces. As for Green Guava, I decide to keep the fruit skin.
- Arrange 1st layer of the cut Green Guava into the glass container
- Follow by another layer of brown candy.
- Repeat step 3 to 4 till the content is around 80% of the container.
- Arrange layers of lemon.
- Cover the last layer with brown candy.
- Close the container tightly and leave it in dry and cool place.
- “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.
- 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)
- If observe any mold / fungus growth (black dot), remove the affected fruits immediately and add more brown candy.
- The enzyme should be ready to be consumed in 2-3 weeks.
- Separate the fruit from liquid and transfer the enzyme into new clean glass bottle.
- 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.
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