28/06/2022
The fruit is packed with the enzyme bromelain, which breaks down protein chains, making it an ideal marinade for meats when you don't have a lot of time. But for the same reason, pineapple does not work for jams or jellies, since the enzyme breaks down gelatin as well. The bromelain is so strong that pineapple processors have to wear protective gloves, otherwise over time the enzyme eats away at the skin on their face and hands, leaving dry skin and small sores.
