base form first and are therefore the oldest
and sweetest, and the acidity of the flesh
doubles from the core to the surface. Thanks
to their assertive flavor and firm, somewhat
fibrous flesh, pineapples can be cut into
chunks and baked, grilled, or fried. They have
an affinity for the flavors of butter and
caramel and work well in baked goods, as well
as various raw preparations (salsas, drinks,
sorbets).
Pineapple Enzymes Pineapples contain
several active protein-digesting enzymes that
are used in meat tenderizers, but can cause
problems in other prepared dishes. (In
medicine they have been exploited as a means
of cleaning burns and other wounds, and they
help control inflammatory diseases in
animals.) Bromelain, the major enzyme, will
break down gelatin, so pineapple for gelatin-
based desserts must be cooked first, to
inactivate the enzyme. And if incorporated