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?