An update in reference to Cecil’s column on pineapple Jell-O Brand gelatin dessert…
Now, there IS real pineapple Jell-O. Rejoice, ye pineapple lovers!
OK, another crisis in human history averted…
Guy McLimore
Welcome to the Straight Dope Message Boards, GuyMc, glad to have you with us. And thanks for providing the link!
Regarding the Jell-O warning that it cannot gel with fresh pineapple.
http://www.straightdope.com/classics/a1_344b.html
You can alter the receipe. Using two cans of 7-up instead of water
should allow the (floating) pineapple filled Jell-O to gel.
I see no reason why this should work, but I don’t see why it shouldn’t. To that end, please post an exact procedure to follow that you say will yield Jell-O with fresh pineapple embedded. I will attempt it as soon as possible. I encourage others on the board to do the same.
Let’s get some science going.
I forgot the marshmellows!
According to this receipe it needs marshmellows to gel.
According to this receipe it can be made without marshmellows
if the pineapple is heated
http://fruitpages.recipezaar.com/29910
Marshmellows are made of gelatin and sugar…
Related question: If you let the Jello gel and then added fresh pineapple, would the Jello un-gel (liquify)?
If it’s already jelled, Annie-Xmas, then how would you add the pineapple? You’d have to stir up the Jell-O to get the pineapple inside, and then you’ve sort of un-jelled it already.
Unless you’re asking, if you put pineapple on top of the Jell-O, would a puddle of de-jelled Jell-O form around it?
The column linked by the OP is from 1974! it really gives me pause; that questioner complaining about his girlfriend is an old man now! And probably still complaining about his girlfriend or wife…
Adding FRESH pineapple to a bowl of unset Jell-O will stop the gelling. The pineapple has an enzyme that interferes with the process. Analagous to the enzyme in papayas being used in a certain brand of meat tenderizer. Adding canned pineapple is OK, because the pineapple has been heated enough to inactivate the enzyme. Simmer the fresh chunked pineapple in a LIGHT sugar syrup, and heat it to 165 degrees Fahrenheit. Not enough heat to turn it into what comes out of a can, but enough to allow the gelatin to set. You can also safely use the canned pineapple syrup as part of the water for making the Jell-O. Frozen pineapple must be heat treated as well.
Shock and horror - he could be FIFTY!! OMG how ancient is that??? Do you think he’s in a nursing home??
:rolleyes: :rolleyes: :rolleyes:
Younguns…