You’re tucking into a fruit salad and everything’s fine. Then suddenly your tongue feels kinda… itchy. The corners of your mouth start to sting. Before you know it, your entire mouth feels tingly and irritated. What’s going on?
Is there pineapple or kiwi fruit in that salad? They both contain specific enzymes called bromelain (sourced from pineapple) and actinidain (found in kiwis, as well as mangos, papayas and bananas in lower amounts) that break down proteins, including, yeah, the ones in your mouth. Literally, if you eat pineapple or kiwi fruit, the enzymes will eat the surface of your tongue in return.
Whoa, isn’t that dangerous for my tongue?!
Bromelain and actinidain are so potent that they are actually used commercially to tenderise meat. But, usually, the enzymes are not harmful to humans. It’s important, however, to be aware of the difference between a normal reaction and an allergic one. The actinidain in kiwis, in particular, is a common allergen, so if you experience swelling, rashes, vomiting or unusual pain, see a doctor!
But… that’s weird… canned pineapple doesn’t hurt my mouth at all.
Well, that’s because in the canning process, the pineapple is heated up to kill any bacteria (and enzymes). But the canned stuff is often full of preservatives and added sugar. We definitely recommend fresh pineapple, in small amounts, paired with nutritious savoury dishes like an Aussie Beef Burger with the Lot. It’ll minimise the itch!
MIND BLOWN. Anything else I should know?
Yep! You might have noticed on jelly packets that adding fresh kiwi fruit, pineapple or papayas to jellies is not recommended. That’s because these enzymes break down the protein in the gelatin, so the jelly won’t set. Naturally, Sarah has found a way to get around that in her recipe for Sweet and Sour Kiwi Gelatin Goobs: lightly cook the kiwi fruit first and they’ll “wobble out a treat”.
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