Yesterday I bougth some Jell-O at the grocery store. Yes, I am a 31 year-old man who willingly chooses to buy, make, and eat Jell-O.
Anyway, I looked at the instructions on the packages to make sure I used the right proportions of hot water and cold water. The instructions end with the following admonishment:
Do not add fresh pineapple or kiwi fruit. Jelly will not set.
Who knew that pineapple and kiwi wielded so much power in the gelatin world? Oranges don't have near this level of influence...
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10 comments:
I've added pineapple to jello before. It was canned pineapple, but why would that make a difference?
I think kiwi in jello would be yummy. Too bad your box tells you it won't work.
Maybe it is a Canadian thing... blame Canada!
Oh yes...this is true. I did a whole science fair project on this very topic in the 5th grade :)
Liz... are you serious? Oh wow.
Todd--I'm actually a genius, didn't you hear?? In truth though it was WAY less glamorous than it sounds...
Oh! Oh! Oh! I know the answer! Ask the chemistry teacher! She knows. Ok, so there's this enzyme called bromelian that is contained in pineapple. Bromelian breaks down protein, and since gelatin is a protein mesh structure...eh? Eh? That's right! The bromelian will break down the protein and keep the Jello from solidifying.
Alyssa, to answer your question, canned pineapple does not contain as much bromelian because most of the bromelain in canned pineapple is destroyed due to the heat used in the canning process. That's why the canned pineapple worked.
I knew all that info would come in handy one day...and not just on "Jeopardy"!
Wow! I mean really... wow! I got nothing...
When I grow up, I want to be just like Arshunda! It's true.
I made some last week too! Grant it it was for my 6 year old and 3 year old! Hope you enjoyed it!
Danielle (Blood) Marcotte
It's a jelly -- Bob McKenzie
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