I never thought I’d be the kind of parent who makes my own cleaning products. Life is already busy enough — juggling the kids’ school routines, endless laundry, spilled food, and toys underfoot. But a few years ago, I stumbled across something that completely changed the way I clean my home. It’s simple to make, effective around the house, and most importantly, safe for families with children. After a few years of trial and error, I’ve learned what works and what doesn’t — and I’m sharing it here so you can try it for yourself.
First things first, do you know what a fruit enzyme cleaner is? Simply put, fruit enzyme cleaner is a natural, bio-based liquid produced by fermenting organic matter (usually fruit peels) with sugar and water over 3 months. During fermentation, beneficial bacteria and enzymes are produced. These help break down grease, kill odour-causing bacteria, and loosen dirt, making it a safe and effective all-purpose cleaner. I used it mainly to wash my fruits and vegetables (honest reason is because all the veggie/fruit wash in the market is not cheap, and I can finish 1 bottle in like 2 months and I don’t want to go broke washing vegetable/fruits alone), but you can use it for anything. You can also use it to water your plants and it acts like a natural pest control plus fertilizer. Its purpose is really that multi. It also has a citrusy smell, and believe it or not, sometimes I use it to bathe my dog when I am out of shampoo.
However, I’ve also learnt through experience that not all fruits are equal when it comes to enzyme-making. Here’s what I’ve learned from multiple batches:
The best fruits to use are citrus peels — like orange, lemon, and lime — because they contain natural oils and enzymes that are great for cutting through grease and neutralising smells. Pineapple skins are also excellent, as they contain bromelain, a natural enzyme that helps break down proteins. Papaya skins and seeds work well too due to the presence of papain, another powerful enzyme. Banana peels can be included in smaller amounts, especially if you plan to use the enzyme in the garden. Mango peels are okay but tend to ferment a bit slower, so they work better when mixed with faster-fermenting fruits.
On the other hand, it’s best to avoid oily or sticky fruits like durian, jackfruit, and cempedak — they can cause unpleasant smells and interfere with the fermentation. Avoid overripe, moldy, or cooked fruit peels as well, as these can introduce harmful bacteria and ruin the batch. Always use clean, raw, and preferably organic fruit waste.
Ingredients, Steps & Ratio
Firstly, you have to collect or gather all your fruit peels. What I usually do is I would freeze them in a big zip lock bag. It will usually take me about 3 weeks to collect a big bag of fruit peels. It has to be frozen so they won’t rot, as fruit peels rot quite quickly. Wash peels to remove pesticide residue. Cut into small pieces to speed up fermentation.
Layer in this order. First sugar, then the peels and water. Stir or shake lightly to mix.
Make sure to leave some space — about 20–30% of the bottle — to allow gas to build up during fermentation. Otherwise, pressure can cause the container to leak or even pop open.
Now to the ratio. It’s quite simple. All you need to remember is this 3 magic number: 3:1:10, which stands for 3 parts fruit peels, 1 part suga,r and 10 parts water. I usually will use the 5L mineral water container to make it because it has a cover and I like making big batches at 1 go. But if you want to try, you can start with the 1.5L plastic mineral water bottle too. Or any plastic bottle with cover. Remember to use plastic and not glass as this whole process releases gas and you need to let your concoction breathe every 3 days or so at the beginning. You also need to loose cover the bottle, not too tight because gas need to be released out or else it will explode. Not the dangerous bomb type explosion though so don’t worry. It’s just going to be messy if it does so try to open the cover every few days. Then over time you open the cover every 5 days, you can gauge it yourself when you see the plastic bottle is filled with gas. Oh and remember to use a marker to label the bottle so you will know when it will be ready, it will roughly take 3 months. Store the container in a cool, shaded spot, away from direct sunlight. After three months, strain out the fruit solids and transfer the liquid to smaller bottles. That’s your enzyme — ready to use!
Common Problems and How to Avoid Them
Since I’ve been experimenting with this for some time now, I identified some common problems that can happen. If your enzyme develops a rotten smell, it’s likely due to using unsuitable fruit like durian or moldy scraps. Stick to clean citrus or pineapple peels for best results. Mold on the surface can form if the container is exposed to too much air or if dirty tools were used. Always use clean equipment and keep the lid slightly closed, not fully open. If you notice fruit flies, your container might be leaking or left open — cover it properly with a breathable cloth or use a screw-on lid with a tiny hole. Finally, if no fermentation happens, it could be due to too much sugar or chlorinated water. Use filtered water and stick to the recommended ratios.
Once it’s ready, the enzyme can be used in so many ways. I dilute it with water to mop the floors — usually one part enzyme to ten parts water. For bathroom surfaces like sinks and tiles, I mix one part enzyme with three parts water and spray it directly. In the kitchen, I use it as a gentle surface cleaner for counters and the dining table.
It’s also excellent as a fruit and vegetable wash. I usually add about one teaspoon of enzyme to a bowl of water, soak fruits and vegetables for 10–15 minutes, then rinse well. It helps remove dirt, wax, and pesticide residues — especially helpful for grapes, apples, and leafy greens.
For smelly drains and bins, I pour the enzyme in directly or spray it on the surface. And for my potted plants, I dilute a small amount (about 1:20) in water and use it every few weeks as a mild, natural fertiliser. It’s gentle but surprisingly effective.
So what do you think? Sounds quite doable right? If you’re thinking about trying this, start small. Use what you already have at home — orange peels, some sugar, and a clean bottle. With a little patience and care, you’ll soon have a safe, eco-friendly cleaner that’s not only effective but meaningful too. For inspiration purpose, sharing a picture of my latest big batch fruit enzyme that I made that can last me more than a year.
Let me know in the comments below if you have any questions. Happy to share my experiences with you.
RR