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How is where trusted research and expert knowledge come together. Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 18 people, some anonymous, worked to edit and improve it over time. This article has been viewed 509,808 times. Fermented fruit can be an excellent gift to give family and friends. You can use the fruit to flavor alcoholic beverages or top your favorite desserts.

Yeast breaks down the fruit sugars during the fermentation process, and you can use just about any type of fruit you want, although some will work better than others. Follow these steps to learn how to ferment fruit, either fresh or from a can. Start the syrup by mixing 1 cup of sugar with 2 cups of water and 1 packet of baking yeast in a jar with a loosely fitting lid. Pint or quart size mason jars work nicely. Stir the mixture repeatedly until the sugar dissolves into the water. Let the mixture ferment for about 3 to 4 days.

Loosely replace the lid of the jar and let it sit at room temperature for 3 to 4 days. Look for bubbles to form at the top of the jar — when you see these, you’ll know that the yeast is alive and active and that the fermentation process has started. Choose a fresh fruit to ferment. Once the syrup mixture has been left to ferment for 3 to 4 days, you can add the fresh fruit.

Refer to the section above for ideas on which fruits work best in fermentation. Use fruit that is fully ripe, with no bruises or blemishes. Wash the fruits, remover any skin, large seeds or pits and chop or slice into even size pieces. Open the jar of fermented syrup and add equal parts sugar and fresh fruit. Congratulations — you have successfully finished fermenting fruit. You can eat the fruit right away or you can loosely replace the lid and leave the flavors to develop for a few more days.