Pineapple and Other Fruits That Ruin Jell-O (2024)

FAQs

Pineapple and Other Fruits That Ruin Jell-O? ›

Some fresh fruits prevent Jell-O and other types of gelatin from gelling. These are fruits that contain high levels of proteases. Proteases are enzymes that break chemical bonds in proteins, such as collagen in gelatin. Pineapple, kiwi, papaya, mango, and guava are examples of fruits that cause a problem.

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.

Gelatine is derived from the protein collagen. The enzyme in fresh* pineapple, bromelin, breaks down collagen and this prevents the jelly from setting. If the shape of the active site is distorted, the enzyme can no longer function and is described as being denatured.

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. Canned pineapple doesn't have the same effect because heat from canning inactivates bromelain.

If you like making gelatin for dessert, you might have noticed that the box recommends against adding certain kinds of fruit, such as papaya and pineapple, which are shown in Figure 1 below, as well as other fruits, like kiwi, mango, ginger root, figs, or guava.

Key Takeaways: Fruits That Ruin Gelatin

Pineapple, kiwi, papaya, mango, and guava are examples of fruits that cause a problem.

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.

Bromelain can also interact with some medications. Those taking antibiotics, anticoagulants, blood thinners, anticonvulsants, barbiturates, benzodiazepines, insomnia drugs and tricyclic antidepressants should be careful not to eat too much pineapple.

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.

Jelly didn't set!!

Two problems can arise when using gelatin in this way: Acidity hinders it from getting solid, so citrus and stuff like that is better done with pektin or starch. Second problem might be not heating the gelatin up enough. It does not set properly if you dont heat it to about 140F.

Does frozen pineapple stop jelly setting? ›

The four different pineapple samples, when placed into the solution of gelatin, will cause the entire solution to either set or not set at all. The fresh and frozen pineapple samples in the gelatin solution will not set, but the commercially canned and cooked pineapple in gelatin solution will set.

Pineapple, however, contains a chemical called bromelain, which has protease enzymes in it that break down protein. This stops the jelly from being able to create its matrix structure as it cools, and so it doesn't set and remains a liquid.

But generally speaking, gelatin is affected by acidity that's lower than pH 3 so if you use only lemon juice and it's pH 3 or less, it likely won't set.

sometimes if it doesn't set within 12–24 hours but has at least a partial set, if you give it a week or two, it will firm up some. if it is syrupy but not solidifying at all after a few days, it is probably not going to set. then you have two options, either use as a syrup or you can reprocess it.

Cool the gelatin mixture before folding in the fruit.

In order to suspend fruit in the gelatin, the gelatin needs to be almost set and quite thick. The easiest and fastest route to the right texture for setting fruit is to chill your gelatin mixture over an ice bath.

Choice of fruits

Besides the fruits I used for this recipe, you can use cherries, raspberries, apples, grapes, mango, and peaches. Canned mandarin oranges and peaches or pineapple are excellent choices, as the syrup adds sweetness.

Your jelly should set in the fridge in around 4 hours. Note: you can add fruit or juice, but avoid fresh pineapple, kiwi or papaya as these fruits will stop your jelly from setting.