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成熟的果實香氣濃鬱,汁液甜甜。由於果汁中所含的蛋白水解酶「鳳梨蛋白酶」的作用,與肉類一起食用時,肉類在胃中變得更容易消化。另外,與生肉混合時,還有一定程度軟化肉質的作用。使用果肉的著名菜餚包括粵式糖醋肉和夏威夷披薩。此外,有時將水果縱向切成兩半,將果肉挖空,然後塞入 炒飯。
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Special matters: Avoid: severe liver or kidney disease, blood coagulation insufficiency, etc. People on an empty stomach, fever, eczema and scabies should not eat more.
Bromelain loses its activity above 60°C, so if it is cooked with meat at high temperatures, it will not have the effect of tenderizing the meat. While marinating with meat also has some effect, the conditions are strict as it is limited to green, unripe pineapples and their juices. So when it comes to cooking, pineapples do more than just add color and flavor. Canned pineapples are heat-sterilized after being sealed, so they have no effect on meat tenderization.
After picking, it will not mature further due to storage at room temperature, so the best time to eat is to pick fully mature ones and eat them as soon as possible to avoid deterioration. It is said that when storing whole fruits, if they are turned upside down, the sweetness will spread throughout the fruit. Refrigerate cut items and consume within 2-3 days. It can also be stored frozen.
Bromelain is a proteolytic enzyme that is responsible for inflammation of the tongue when eating raw pineapples and itchiness when the juice comes into contact with the skin.
Harvest Season: June to December