Fruit Juice Jello, anyone???

a reply to: NightVision
The enzyme is bromelain.

Never done the fruit juice thing, but when I was kid, nothing was better than the Kool-Aid and Jell-O version my mom used to make on a really hot day.

a reply to: DAVID64

You're missing one very essential ingredient.

I Agree. Some kale juice will give it that....
ummm.. "je ne sais quoi" that only it can
impart to any recipe.

a reply to: NightVision
But you can put canned pineapple, crushed or chunk, into commercial Jello

a reply to: DontTreadOnMe

I imagine like most canned vegetables they blanche the pineapple first, and this probably knocks down whatever the enzyme is enough to allow the jello to set.

I know I said 'acid' earlier, and others have said enzymes, and I'll have to go look into what it is to be sure. However, I do recall when being in Hawaii they always advised to put salt on fresh pineapple to neutralize the acid else it would damage the enamel on your teeth. You don't have this problem with canned pineapple really.

originally posted by: RavenSpeaks
a reply to: DAVID64

You're missing one very essential ingredient.

I Agree. Some kale juice will give it that....

YAY! Just what I want...Ditch-weed Jello that tastes like KACK!!

a reply to: Flyingclaydisk

Never heard about salted pineapple.
Watermelon.
Apple.
Tequila.
Yes
😁