Tuesday, July 22, 2014

Fruits Enzyme Cooking

Betting on Fruits’ Gold

DSC_4323When did you last hear that lots of sugar is good for you? Never? Me either, until I started making fruits enzyme extract. The sugar used in the process to make this magical enzyme actually has great benefits to your health…OK don’t quote me on it,  I’m just summarizing what it said in the cookbook. It's saying that the enzyme is a type of protein that breaks down food we take in and also boosts metabolism. It is not a snake-oil sales pitch… I hope.

Making fruits enzyme is not very hard. I found many recipes online. It seems that you could use any fruits or vegetable except ginger. The most difficult part is timing I guess. So if you don’t mind me sayin’ I’m not quite sure when to hold ‘em. Anytime you see mold or smell something funny that’s when you walk away. Like I said, the secret to survivin’ is knowin’ what to throw away…just singing (kidding).

Ingredients and Instruction for Fruits Enzyme Extract (Print recipe here)

Necessary equipment: Large wide mouth glass jar 3 liter or larger

  • 1000g of your choice of fruits and vegetable – avoid ginger or strong aroma food such as garlic, garlic chives, bitter melon. Cut in chunks.
  • 1000g of sugar (although I used tensai sugar, you could use regular sugar but not brown sugar)
  1. Put 1/4 of fruits/vegetables in the glass jar. Add 1/4 of sugar on top. Stir with your clean and dry hand (harmless bacteria in your hand promote fermentation process faster…sounds gross doesn’t it?). Repeat three times more and mix well each time.
    DSC_4301 DSC_4317
  2. Cover with paper towel or cloth and secure with rubber band or twine. Do not put an air tight lid on it. Avoid direct sun, leave it at room temperature of 68 to 77 degree. If it’s lower than that, fermentation is slow. In ideal atmosphere, it will be ready in about 10 days. Make sure to stir the contents 1-2 times a day.DSC_4322
  3. When lots of tiny bubbles are evident then it’s ready. Strain the fruits/vegetable from juice through a sieve without pressing. Keep refrigerated (if you leave the juice at room temperature, fermentation continues and may turn into alcohol) Note: fruits part should be stored in an airtight container in the refrigerator and consumed within 5 days.DSC_4566

Ingredients and Instruction for meat wrapped broccoliDSC_4678

  • 2 Tablespoons tonkatsu or Worcester sauce
  • 2 Tablespoons of fruits enzyme extract
  • 1 teaspoon of stone ground mustard
  • 1 pound each of ground beef and ground pork, combine well
  • 1/2 of medium onion finely minced
  • 2 cloves of garlic finely minced
  • 1 Tablespoon of finely minced ginger
  • 2 Tablespoons sake
  • 1 teaspoon salt
  • Pepper
  • 1 head of broccoli divided in small florets Note: broccoli must be dry other wise it will cause spattering in the frying processDSC_4665
  • Cornstarch or flour for dusting
  • Oil for frying
  1. Make sauce – combine tonkatsu sauce, enzyme juice and mustard in a small bowl. Set aside. Option: Go spicy by adding hot pepper sauce.
  2. Heat oil in thick deep pan to 338 F.
  3. Mix well meats, onion, garlic, ginger, sake, salt and pepper in a large bowl. Divide into however many broccoli florets you have.
  4. Flatten the divided meat and wrap floret top tight. Dust lightly with cornstarch.
  5. DSC_4667DSC_4668
    Fry for 3-4 minutes. Receive in 2-3 layers of paper towel to remove excess oil. Serve with prepared dipping sauce.IMG_1406

Oatmeal cookie with minced enzyme fruits Yield approximately 2 dozenDSC_4705

  • 140g butter room temperature
  • 40ml fruits enzyme extract
  • 140g low viscosity flour 
  • 60g oatmeal, chopped small
  • 1/2 teaspoon baking powder
  • 140g fruits enzyme fruits/vegetable, minced
  • 50g corn flakes (optional)
  • 1/3 cup chocolate chips (optional) I used mini chocolate chips
  1. Heat oven to 356F
  2. Whisk butter in a large bowl until creamy. pour fruits enzyme extract and continue to whisk for an additional minute.DSC_4685
  3. Add flour, oatmeal and baking powder. Combine with wooden spoon or spatula.
  4. Fold minced fruits/vegetable in, then fold in corn flakes and chocolate chips if you are using.
  5. Drop 1-2 Tablespoons of the dough onto cookie sheet lined with parchment paper. Flatten the dough with back of spoon if you like the uniform look
  6. Bake for 20 minutes.DSC_4701
    Without additional sugar, cookie has gentle sweetness and scone like texture. Care for tea? Why yes!

Spicy Hot chocolate – a single serving

  • 1 Tablespoon of unsweetened cocoa powder
  • 2 teaspoons fruits enzyme extract
  • 3/4 cup milk
  • Freshly ground black pepper
  1. Put cocoa powder and fruits enzyme extract in a small sauce pan. Combine well to make pasty mixture.DSC_4695
  2. Gradually add milk to thin it out. Grind pepper in then heat up to desired temperature at low heat.DSC_4707

Cul de sac tale…We share what we make with neighbors sometimes, then neighbors return the favor. One of our neighbors tried this Marshmallow Gelato recipe from my blog. With her blueberry compote. Life is really cool!DSC_4683

Weekend warrior –  the store that specializes in orchids was moving to another location. This table was used as a display table and sold to me at a huge discount. I gave my husband a project to refinish it. I think this will be a great piece of furniture some weekends later.IMG_1412

Mahalo for reading this post thus far….we’re going to take a few weeks off from blogging and projects, plan to do mainly nothin on the sandy beach.



  1. All sounds wonderful and the table will certainly be a great piece of furniture.
    I hope that you have a nice relaxing and fun time off.
    Blessings, Catherine

    1. Thank you Catherine. Your peach galette is wonderful!

  2. I've been learning a lot about fruit enzyme from you...Thank you:) Wishing you a lovely summer's holiday :)

  3. Fruit enzyme...that's new for me. I love those meat wrapped broccoli.
    Have a wonderful vacation!

    1. Thank you Angie. I'm so excited to make raspberry vinegar then stuffed pumpkin, cheese cake so on...can't wait.

  4. Everything is making me drool! I particularly like the cookies (oatmeal cookies are addictive).

    Have a wonderful time at the beach!



  5. Wow !! What a process. But the cookies were wonderful.
    Thank You

  6. Oww, i've heard that a lot and sorry to say this, but i don't buy any of it...
    enzyme is active in room or chilled temperature and cooking is destroy them immediately,
    my medical background tell me that some fermentation is good abut since you din't know what it's turning to and no scienticif journal of some sort of it proving it right, i don;t think so...
    fresh food is te best for my licking and my health

    1. Really? Ha ha ha. Thank you for the information.
      I'm going to the market tomorrow for search of Hokkaido scallops. Wish me luck!

  7. Wine will always remain my beloved fruit fermentation product, but the enzymes production sounds very interesting. I love the broccoli-meat balls. They look so cute! Like mini mushrooms :-) I absolutely must try making them.

    1. Thank you Sissi! It was fun to visit your blog. Especially your chawanmushi sounds really good.

  8. ハワイでお孫ちゃん達と楽しんでいる頃かしら?素敵な休暇をお過ごし下さいね!フルーツのエンザイム!すごい・・・・興味を持ちながら読ませてもらいました!

    1. もう帰って来ました。 いつもバケーションって、短く感じるね。 コメントありがとう。

  9. I love the idea of dressing these broccoli with meat! Very innovative!

    1. Thank you Katerina. I had fun making those broccoli.

  10. Wow...I've never heard of fruits enzyme! That sounds awesome! And I love how there's so many uses for it too! Your meat wrapped broccoli is so cute :)

    1. Thank you Von! I saw the curry udon in your blog and I feel like I have to make it tonight.

  11. Never heard of fruit enzyme. But it sounds delicious to add a little sweetness to savory dishes. I've gotta check it out.

    1. Thank you very much. Your Paris adventure sounds so fun!

  12. This was one informative article! You excited my curiosity! Have fun at the beach!