Kiwi

A chlorophyll and vitamin C bomb, the kiwi possesses a stealthy chemical weapon: actinidain. This proteolytic enzyme is so aggressive that it instantly liquefies animal gelatin and curdles or turns raw dairy products bitter upon contact. Haute cuisine uses it raw, often chilled, to preserve its emerald color and pure acidity. Its integration into layered desserts imperatively requires prior cooking (pasteurization at 80°C) to denature the enzyme and save the dish's architecture.