Many people experience a mild tingling or burning sensation when eating pineapple. This is due to bromelain, an enzyme that breaks down proteins.
According to Michael Tunick, Ph.D., a professor at Drexel University, while this sensation can be unpleasant for some, many aren't even aware it's abnormal.
Bromelain makes pineapple a popular ingredient in marinades, as it helps tenderize meat.
However, it can cause issues when combined with gelatin products like Jell-O, as bromelain breaks down the gelatin and alters its texture, Mary Ellen Camire from the University of Maine explained to EatingWell.
Papaya has a similar effect due to the enzyme papain, which behaves like bromelain.
How to Avoid the Tingling Sensation
A simple and effective solution is to dip the pineapple in salt water. Salt activates the bromelain, inactivating it before the fruit reaches your mouth.
A mixture of 1 teaspoon of kosher salt in a cup of water for one minute is usually enough. While it may add a slight saltiness, the salt actually balances the sweetness and acidity of the fruit.
Alternatively, exposing the pineapple to high heat, such as baking or grilling, can also inactivate the bromelain, allowing you to enjoy the fruit without the tingling sensation.
