Why does pineapple burn your tongue

And how to avoid that flaming hot mouth feeling. There's a scientific reason why fresh pineapple burns your tongue , and no, the answer is not always allergies. Many people feel a tingling, sometimes-burning sensation when they bite into fresh pineapple , and lots of them—incorrectly—chalk up the feeling to the fruit's acid content. The real reason why your mouth burns when you eat pineapple is because of the presence of "active protein-digesting enzymes that are used in meat tenderizers, but can cause problems in other prepared dishes," and your own mouth, writes Harold McGee in On Food and Cooking: The Science and Lore of the Kitchen.

That's why some people wonder if pineapple is a flesh-eating fruit. It's not, for the record—and eating too much pineapple won't make you look like a zombie straight out of The Walking Dead. Heat denatures enzymes in any food, so pineapple that has been cooked will not hurt you come at me, grilled pineapple. Some people say that cutting up the pineapple and letting that sit at room temperature will lessen the effects of bromelain, but that is a major underestimate of the powers of the enzyme.

At room temperature, it can survive at least a week. Learn how to cut a pineapple the right way here. Coffee Tea Perfect for when you're Too Sober See All Drinks. Dining Hall Dorm Lyfe Perfect for when you're Broke See All How To. See All Videos. The new gold varieties are lower acid, are available and taste great all year round.

They are sold topless with their crowns removed and are generally branded. They do continue to colour as they age, but are best eaten right away. Bromelain has anti-inflammatory properties, is used to treat soft tissue injuries and a range of other conditions and is being investigated for other potential health uses. You may see it being sold in health food stores in both capsule and tablet form. Love the story? Follow the author here: Twitter and Instagram. This is a great afternoon-tea type of cake and, while it looks fairly dense, is actually light and delightfully moist - and it happens to be gluten-free.

The pineapple gets caramelised with jaggery, a Sri Lankan palm sugar, to give it a molasses-like sweetness and the addition of star anise lends an excellent aniseed flavour that matches the fruit well.

Acharu is a traditional Sri Lankan pickle of vegetables, typically carrot and onion. The sweet fruit stands up perfectly to being pickled with spicy black pepper and chilli.

It can be eaten as a snack on its own and is also good served with barbecued meats, particularly pork. It's got an Anzac biscuit-crumb base and the fresh tang of pineapple.

The pineapple head is a cheeky touch and will give guests something to talk about. Sign out. The Cook Up recipes.

Korean at home. Even without spices, pineapple has a burning effect.