tag:blogger.com,1999:blog-7736674783883169980.post4766941831344563456..comments2024-03-18T09:51:32.320-07:00Comments on Karyn in the Kitchen: Joan's fruit tartThe upsychohttp://www.blogger.com/profile/06345558899662051670noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7736674783883169980.post-18236728958920729902011-03-17T01:15:19.999-07:002011-03-17T01:15:19.999-07:00@Christy Thanks for the tip!@Christy Thanks for the tip!The upsychohttps://www.blogger.com/profile/06345558899662051670noreply@blogger.comtag:blogger.com,1999:blog-7736674783883169980.post-18871466666894320842011-03-16T08:31:35.679-07:002011-03-16T08:31:35.679-07:00There's an enzyme in pineapple that affects ho...There's an enzyme in pineapple that affects how gelatin sets (among other things). That enzyme is present in other fruits to varying degrees, so you may have seen the problem even if you weren't using pineapple. Boiling the juice denatures that enzyme so it doesn't curdle the filling.<br /><br />Wikipedia has more info, if you're curious: http://en.wikipedia.org/wiki/Bromelain#Meat_tenderizingAnonymousnoreply@blogger.com