2007-01-06 05:13:29 · 16 answers · asked by jazzybug05 1 in Food & Drink ➔ Cooking & Recipes
They are talking raw pineapples not cooked ones. The raw ones have an enzyme that breaks down the Jello's gelatin and turns it to mush. That does not happen with the cooked stuff because the cooking has destroyed that enzyme.
2007-01-06 05:17:18 · answer #1 · answered by Rich Z 7 · 1⤊ 0⤋
The Enzymes in Fresh pineapple will break down the gelatin.
If you want pineapple in your JELL-O then use canned it will work
2007-01-06 05:18:11 · answer #2 · answered by hurricanemercedes 5 · 0⤊ 0⤋
. Once the pineapple has been in the jello, taking it out is not going to help it set. The pineapple enzymes, which are what keeps it from setting, are still in there. I certainly wouldn't throw it away. If nothing else, just drain off the unset jello, and eat the fruit. The raspberry flavor from the jello will still be in there, and should taste quite good. After you drain off the jello, you could add some whip cream, or whipped topping, to dress it up a bit. Good Luck! .
2016-05-22 23:14:53 · answer #3 · answered by Anonymous · 0⤊ 0⤋
It has an enzyme that prevents the jello from jelling. You can put canned pineapple in jello.
2007-01-06 05:21:15 · answer #4 · answered by louel53 3 · 0⤊ 0⤋
Fresh and frozen pineapple contain enzymes that keep the Jello from setting up. If you want to use pineapple in Jello be sure to use canned pineapple.
2007-01-06 05:17:15 · answer #5 · answered by Anonymous · 1⤊ 0⤋
you can put canned pineapple in jello, just not fresh.
fresh or frozen pineapple both contain an enzyme called bromelin, which would prevent the gelatin mixture from setting. Even a small amount of fresh or frozen pineapple could cause recipe failure or no set.
2007-01-06 05:17:04 · answer #6 · answered by Anonymous · 2⤊ 0⤋
Jello consists of gelatin (a protein), sugar, and flavoring. Gelatin protein is insoluble. Amino acids, the building blocks of protein, are soluble. The Jello made with canned pineapple gels and that which is made with fresh pineapple doesn't. The bromelain enzyme in the fresh pineapple degrades the gelatin protein; digests it into a bowl of amino acids--still nutritious!! During the canning process, pineapple is heated to a temperature high enough to denature the bromelain enzyme (a protein itself) making it functionless. Thus, the gelatin protein molecules remain intact and insoluble.
2007-01-06 05:15:58 · answer #7 · answered by wineduchess 6 · 4⤊ 0⤋
You can put pineapple in jello. I drain the canned crushed pineapple, then pour the drained pineapple in orange jello. Sets up fine and is good.
2007-01-06 06:43:52 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Canned pineapple is fine to put in jello. However FRESH pineapple has enzymes in it that will not allow the jello to "set." That is why they use pineapple and papaya enzymes to tenderize meat.
2007-01-06 05:19:39 · answer #9 · answered by redunicorn 7 · 0⤊ 0⤋
Pineapple acid. You just need more gelatin or less water.
2007-01-06 05:19:42 · answer #10 · answered by ? 6 · 0⤊ 0⤋