Other fruits have enzymes in them that make them unsuitable for adding to jello. Avoid using fresh pineapple or kiwi as they won't allow the gelatin to properly firm up.
If you like making gelatin for dessert, the box often recommends not adding certain kinds of fruit, including pineapple, kiwi, mango, ginger root, papaya, figs or guava. People have a hard time getting the gelatin to solidify when they add these fruits.
Key Takeaways: Fruits That Ruin Gelatin
Pineapple, kiwi, papaya, mango, and guava are examples of fruits that cause a problem. Heat inactivates proteases, so cooking fruit before adding it to gelatin prevents any issue.
Some fruits like berries, apples, and bananas can be added to Jello perfectly fine when fresh but fruits with a higher acid content like pineapple, citrus, and kiwi will prevent you Jello from setting. Canned or jarred varieties are better because the acidy has had time to mellow out.
Do not add raw pineapple or papaya to gelatin salads. These fruits contain enzymes that dissolve the gelatin.
Bromolain in pineapple, papain in papaya and actinidin in kiwi are all enzymes capable of breaking down proteins, hence the warning that these fruits cannot be used in Jell-O. But canned fruits are fine because the pasteurization process they undergo destroys the proteolytic enzymes.
Raw pineapple and raw papaya should never be added to a gelatin (Jello) salad or mold. Enzymes in the fruit prevent the gelatin from setting up (getting firm).
Key Takeaways: Why Pineapple Ruins Gelatin
Fresh pineapple prevents gelatin from setting up because it contains a protease called bromelain that digests the links formed between collagen molecules that make the liquid turn into a gel.
The 3 Ingredients You Need to Make Jelly
1. Fruit: If it's your first time making jelly, use high pectin, high acid type of fruits like tart apples, crabapples, cranberries, blackberries, gooseberries, lemons, concord grapes, and currants. The high pectin content ensures a smooth and proper gel.
Drain canned fruit cocktail and chop it finely. Take the fruit pieces in individual cups and set aside. Make jelly as per package directions. Pour the liquid jelly over the fruits and let it set in fridge for 2 hours.
Certain fruits, such as pineapple, guava, and papaya, contain enzymes that can also inhibit gelatin's ability to solidify. The canning and pasteurization process typically destroys these enzymes, which means canned versions of these fruits can be successfully used with gelatin.
Avoid mixing your watermelons, muskmelons, cantaloupe and honeydews with other fruits. Try not to mix acidic fruits, such as grapefruits and strawberries, or sub-acidic foods such as apples, pomegranates and peaches, with sweet fruits, such as bananas and raisins for a better digestion.
Low-pectin fruits
Blackberries, blueberries, strawberries, rhubarb, elderberries, peaches, sweet cherries, dessert apples, pears, figs and marrow.
Some fruits and vegetables are more pectin-rich than others. For example, apples, carrots, oranges, grapefruits, and lemons contain more pectin than cherries, grapes, and other small berries with citrus fruits containing the most pectin.
Lemon is a fruit that is not suitable for jam making. Lemons vary in ripeness and therefore the amount of acid might not be adequate for the jam to achieve the proper set.
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Since pineapple bromelain digests proteins, when the pineapple meets the gelatin, it begins to eat away at it. The long protein chains collapse, making everything watery again. Try adding papaya, kiwi fruit, or figs to gelatin.
While a few fresh fruits cause problems with Jell-O and other forms of gelatin, most fruits are fine. Enjoy adding apples, peaches, plums, oranges, strawberries, raspberries, and blueberries to your gelatin recipe. Bananas contain the enzyme actinidain, but it's not present in high enough amounts to cause a problem.
Due to the bromelain, your jello doesn't become (or stay) solid. If you add fresh or frozen pineapple to jello, soon they will just float in a soup of amino acids, sugar, flavoring, and coloring agents.
Likewise, some plants contain protein-digesting enzymes that can destroy gelatin as well. These include fresh pineapple, papaya, kiwi, mango, and fresh ginger, so it pays to do a little bit of research before making any substitutions.
One of the most common mistakes made by amateurs is to place bloomed gelatin into a hot base, which will weaken its ability to set. Always take the time to cool your base liquids down prior to adding your gelatin. Furthermore, do not boil liquid that has gelatin added. The end result will be a gel that is stronger.
Some fruits contain proteases; for example, pineapple, papaya, kiwi, and figs contain the proteases bromelain, papain, actinidin, and ficin, respectively.