Why should pineapple be soaked in salt water? In addition to being rich in vitamin C and sugar, the flesh of pineapple also contains various organic acids, such as malic acid and citric acid. Additionally, it contains an enzyme called "bromelain," which can break down proteins. If eaten without first being soaked in salt water, this enzyme can irritate the delicate mucous membranes of our mouth and lips, causing a prickling or numbing sensation.
Why Soak Pineapple in Salt Water?
Salt water can destroy this enzyme. However, if the soaking time is insufficient, the bromelain may not be completely inactivated and can still cause an allergic reaction. Recently, a media report from Chengdu told the story of a child who experienced swollen lips after eating pineapple soaked in salt water. This was because the pineapple had not been soaked for long enough. On the other hand, soaking for too long is also not advisable, as it can lead to excessive loss of nutrients in the pineapple. Furthermore, because pineapple is high in sugar, leaving it in water for too long can easily promote bacterial growth. It is best to soak pineapple for about half an hour to avoid all these problems and to make it even sweeter and more fragrant. Additionally, pineapple contains oxalic acid, which can interfere with the body's absorption of calcium and iron. Soaking it in salt water also neutralizes its acidity, reducing potential harm to the body.
Eating Raw Pineapple
Peel the pineapple, making sure to thoroughly remove all the "eyes" embedded in the flesh. Cut it into slices or pieces and soak them in salt water for 30 minutes. Then, rinse off the salty taste. This process eliminates the allergenic substances and makes the pineapple taste even sweeter. Also, it's not advisable to eat raw pineapple on an empty stomach, as the protease in pineapple can damage the stomach lining. Eating pineapple half an hour after a meal, however, can aid digestion.
Cooked Pineapple
After peeling and removing the "eyes," cut the pineapple into slices or pieces. You can then blanch them in boiling water before eating, or use them to make a variety of pineapple dishes. The pineapple enzyme begins to denature at 45-50°C, and over 90% of it is destroyed at 100°C. Glycosides are also simultaneously broken down and eliminated, while serotonin dissolves into the water.