Why cannot Papaya ever be used with Gelatine?

Sun, 04/25/2010 - 11:36 -- edward

Papaya contains an enzyme called bromelin which dissolves protein.
Gelatine is a protein based structure; so if you try to make papaya jelly the enzyme will dissolve the gelatine structure, so it never sets.  The same applies to Pineapple and Kiwi Fruit.
Now you know!
However, do not freak out!  You can still make jelly from these fruits.  Just use agar-agar (sometimes called Japanese gelatine).  The texture is slightly different; more brittle and less ‘melt-in-the-mouth’.