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Mummified remains pose an issue for forensic scientists as identification of the deceased can be difficult due to extreme shriveling of dermal tissue and a resulting lack of quality fingerprint features. The typical protocols used to address this problem include corrosive chemicals that may further damage the already susceptible tissues. An alternative approach is found in the juice of two fruit species known to contain proteolytically active enzymes that tenderize soft tissues, thereby promoting water uptake. In this study, we saturated mummified fingers in papaya and pineapple juice treatments, followed by syringe‐facilitated finger volume distension. After juice saturation, the data showed statistically significant increases in mass and volume of the samples, (papaya: relative mass p < 0.02833, relative volume p < 0.008466; pineapple: relative mass p < 0.01426, relative volume p < 0.04182). The post‐treatment tissues were then rehydrated through a hydraulic mechanism that exerted the required turgor for effective fingerprint capture. This novel protocol utilizes fruit‐based reagents to rehydrate mummified fingers without risk of corrosive damage, allowing for the restoration of accurate fingerprints and the positive identification of decedents. The value of this protocol lies in its simple implementation, affordability, instrument availability, and time effectiveness.