There are many marinade recipes to choose from, but these fruits do more than impart a delicious flavor, they also contain flesh dissolving proteases enzymes which will help to break down meat to make them more tender.
Acidic marinades containing vinegar or lemon juice work in a similar manner, they unwind proteins by changing ph, but enzymes will typically work faster. It is best not to marinate the meat more than a half hour to keep it from getting too soft.
Pineapple also contains bromelain which is a group of meat eating proteins. Pineapples have beens used as folk medicine for many generations, and it has been sold as an anti-inflammatory as well as a digestive supplement. Bromelain may help with chest pain, bronchitis, sinus infections, thrombosis, diarrhea, and osteoarthritis.
Papaya contains papain, commercial meat tenderizers are usually made using these enzymes. Some people may be allergic to papain, so use with caution. Papain is commercial used for clarifying beer, treating silk and wool for dying, removing hair from leather, and manufacturing rubber. Medically papain may be useful for aiding digestion, treating ulcers, reducing swelling, treating parasites, and as an antibiotic.
Pineapples are low in calories while being loaded with nutrients , disease fighting antioxidants, digestion easing enzymes, and may help to reduce the risk of some cancers, boost the immune system, suppress inflammation, ease symptoms of arthritis, and speed recovery after surgery or strenuous exercise.
Mangoes are low in calories but rich in nutrients, anti-aging antioxidants and health benefits such as improved immunity, eyesight, and digestive health. They may help to lower the risk of some cancers, protect cells from free radical damage, support heart health, as well as improve hair and skin.
The dissolving enzymes make these fruits a terrific marinade, but make sure not to marinate for too long as these enzymes can go too far and turn your meat into mush. Keeping marinade made from these fruits in cold seems to slow its effects, so if you need more time it may be best kept in the fridge.
Why buy it when you can make it? The big plus is that you will know what is in it, and it will be much healthier without all the endless additives and preservatives in it.
Sauce: Peel and core your fruit. You’ll need about 1 cup of pineapple and 1 large mango. You will also need 2 tablespoons of butter or ghee, ¼ cup of agave nectar, ¼ teaspoon of ginger powder, 3 whole cloves, 1 tablespoons of minced onion, 2 garlic cloves, 2 tablespoons of coriander, ½ tablespoon of tapioca starch mixed with water, and 1 deseeded and membrane removed scotch bonnet. Puree all but the butter garlic and onions until a smooth lump free consistency. On low heat put in garlic and onions with with butter in a medium saucepan until the onions are translucent, then add the puree, continue to stir for 10 minutes until the sauce thickens. Cool before serving, and storing, this will keep for a few days in the fridge in an airtight non-metal container.
Salsa: Peel and core. You need one cup of chopped mangoes, 1 cup of chopped pineapple, 1-2 tablespoons of chopped red onion, 1 tablespoon of coriander, finely chopped jalapeno peppers, lime juice, and salt/pepper. Mix all the ingredients together and enjoy. This will also keep for a few days in the fridge in an airtight non-metal container.
Marinade: 1 cup crushed pineapple, 1 cup finely chopped mangoes, ⅓ cup soy sauce, ⅓ cup honey, ¼ cup cider vinegar, 2 minced garlic cloves, 1 teaspoon of ginger, and ¼ teaspoon cloves. Combine ingredients in a large bowl to use immediately. Stored in an airtight non-metal container this will keep in the refrigerator for about 5 days.
