Pineapple

A true enzymatic laboratory, fresh pineapple contains bromelain, a protease so powerful it literally "digests" human tissue (hence the tingling on the tongue). Raw, this enzyme completely prevents gelation. Used scientifically, it tenderizes tough meats in marinades. Cooking above 70°C permanently destroys the bromelain. Spit-roasted, the pineapple expels its water, concentrating its sugars into an intense caramel on its fibrous surface, creating a dense and resilient texture.