A pineapple soaked in a few spoons of salt

A pineapple is usually soaked in 3-5 tablespoons of salt. The amount of salt used mainly depends on the size, maturity, and personal taste preferences of the pineapple. The main purpose of soaking pineapple in saltwater is to decompose bromelain and calcium oxalate crystals, reducing irritation to the oral mucosa. Pineapples with higher maturity have lower enzyme content, and salt content can be appropriately reduced; If the pineapple is larger or the flesh is harder, it can be increased to 5 tablespoons of salt. Excessive salt concentration can affect the sweetness of pineapple. It is recommended to use 1 tablespoon of salt for every 500 grams of pineapple meat, and the water should completely cover the fruit chunks. The soaking time should be controlled between 15-30 minutes, as prolonged soaking can lead to nutrient loss.

In special circumstances, for individuals with hypertension or those who require sodium control, they can be soaked in diluted salt water or directly in clean water. Some varieties such as milk pineapple and diamond pineapple have a weak astringency and do not require long-term salting. If there is still a noticeable pricking sensation after soaking, it may be due to incomplete ripening of the pineapple or the characteristics of the variety, and the soaking time can be extended or the protease activity can be destroyed by heating treatment.

It is recommended to use cold boiled water or purified water when processing pineapples to avoid contamination from raw water. After soaking, the salt on the surface can be removed by washing with clean water once. diabetes patients can reduce the salt or use lemon juice instead. When choosing fresh pineapple, pay attention to the clear aroma at the bottom and the easy pulling of the leaves as signs of maturity. If brown or fermented flavors are found after cutting, they should be discarded. It is recommended to consume no more than 200 grams per meal in daily life to avoid excessive intake of sugar and acidic substances that can irritate the gastrointestinal tract.