These 4 fruits contain enzymes that make
great tenederizers for meats.
The proteases enzymes break down the sinew and fibers in the meat. The most common of these is Bromelain which is the stems of the pineapple that have been juiced. The fruit contains Bromelain also but the is stem would otherwise be unused. Wonderful tenderizer without wasting a valuable part of the plant.
Placing pineapple slices on your meat at room temperature is a great way to tenderize but know that if you leave the pineapple on the meat too long, you will break down the fibers of the meat and the texture will change from the standard for that particular cut of meat, producing mushy meat.
Bromelain can also be obtained at health food stores in capsules. Just break open a couple of capsules and rub onto the meat. You can also mix this in with your herb blends and rub onto your prized steak, roast or any other meat when you want to highlight the flavor.
Papaya contains papain = papaya proteinase
Kiwi contains actinidin = protein-dissolving enzyme
Figs contain ficin = proteases known as the cysteine endopeptidases
all of which are great alternatives to MSG, also known as Monosodium glutamate
Symptoms Commonly Associated with MSG
Urological / Genital
Bladder pain (with frequency)
Hives (may be both ..internal and external)
More research material: Truth in Labeling . org
Note: Pineapple photo courtesy of http://www.freefoto.com