The Jello Pineapple Story
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The author was making a jello mold for Christmas guests but forgot to buy mandarin oranges. She substituted fresh pineapple instead, not realizing that pineapple contains an enzyme called bromelain that prevents jello from setting. When she checked on the mold later, it was still liquid. The author then learned that bromelain breaks down gelatin, while canned pineapple can be used instead because its bromelain is deactivated during the canning process.
The Jello Pineapple Story
- 1. The Jello and Pineapple Story by Laura Martin
- 2. It was Christmas Grocery stores were closed. I had hungry guests arriving. I started cooking lots of food. I started making my mandarin orange, walnut, dried cranberry, raspberry jello mold. I realized I forgot to buy the mandarin oranges. Oh No!
- 3. Lucky for me, I had fresh pineapple on hand ? Or was I not so lucky
- 4. I mixed up the mold, added chopped fresh pineapple and put my mix in the refrigerator to set. 2 hours later I checked on my mold..
- 5. It was still liquid!!! My mold looked like mixed fruit soup. WHAT HAPPENED???
- 6. Well, After looking at the expiration date on the box of jello I used (it was OK) and running to Google, I found: Pineapple contains a protein degrading enzyme called bromelain. Jello contains gelatine which is a protein. BINGO! I must have missed this lesson in Chemistry Lab.
- 7. Here is a video showing what happens: http://www.youtube.com/watch?v=I1sdN_v2 Wbw Now, Betty has found a way to remedy this! http://www.youtube.com/watch?v=1nfes2DEl 68 No FRESH Pineapple YAY, Betty!
- 8. Why does canned pineapple work? Because heat kills the bromelain enzyme, and canned pineapple is heated as part of the canning process. You can read more about the chemistry here: http://chemistry.about.com/od/foodcookingchemis try/f/pineapple-jello.htm As for me, live and learn always. No jello mold this year for Christmas.