Great observation; until today the reason for something that we’ve probably all noticed happening, certainly hadn’t occurred to me, even though I’ve used the juice in this way.
“There’s an enzyme in pineapple that tenderizes meat, which is why it sometimes tickles your tongue when you bite into it; it is, effectively, biting you back. ”
A hat-tip to and excerpted from the very excellent Lizzie Mabbott’s “Chinatown Kitchen: From Noodles to Nuoc Cham – Delicious Dishes from Southeast Asian Ingredients”
