Pineapples contain a plant protease enzyme called bromelain. Because it readily breaks down protein, bromelain is frequently used as a natural meat tenderizer. In addition, bromelain may also induce a prickly sensation in the mouth when consumed.
Although the enzyme is present in all parts of the pineapple plant, it’s most concentrated in the stem, the hard piece in the middle of the fruit, which is much more fibrous and chewy but still edible.
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