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After my second attempt at making a ginger mousse with gelatin and finding that it fails, I've discovered that fresh ginger contains a protease. I knew that pineapple does, and that it complicates making pineapple jelly, but I didn't realise that ginger does too.

Is there an authoritatively sourced and fairly complete list of fruits etc. which require cooking when making jellies? (Note that I'm not asking for a bunch of answers consisting of a single fruit, and such answers will likely be downvoted). Or is there some quick and simple way to tell whether a fruit contains proteases?

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@SAJ14SAJ, I'm not promising downvotes: I realise that I'm treading close to a "list question" (although I hope I'm on the right side of the line), and I'm trying to pre-empt the kind of answers that are the reason that list questions have a bad reputation and that will almost certainly end up at -3 or below. –  Peter Taylor May 4 '13 at 23:19

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Protein degrading protease is is many fruits. There is no simple test for it other than holding some in your mouth and seeing if it "eats" your flesh away after a few minutes

Commercial test are not practical or portable as they require maceration, heating, centrifuging and using florescent dye markers

A quick list would be:

  • Fig - Ficin
  • Kiwi fruit - Actinidin
  • Papaya - Papain
  • Pineapple - Bromelain

Also to a lesser extent - Mango - Banana

It is in many other fruits, but at levels where they will not be a problem, of course at different levels depending on the specific fruit variety etc.

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Is there maybe a food you could easily tell if it eats at, rather than using your mouth? –  Jefromi May 7 '13 at 2:21
    
@Jefromi it will "eat" most meat proteins, but the effect is subtle, so using your mouth is the only way I know you will detect it. Similar to how a strong soap/akaline makes your skin feel very smooth, but you can't see any difference –  TFD May 7 '13 at 3:14

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