No, you cannot make Jell-O (or any Gelatin based dessert) with fresh pineapple. This is due to the presence of an enzyme called bromelain in the pineapple. This enzyme is a protease, which digests (or breaks down) the collagen based gelatin protein. The digested gelatin cannot solidify and you end up with a soup instead of a gel.
Cooked or canned pineapple can be used in gelatin desserts, because the heat used in canning and cooking destroys the bromelain.
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Go ahead and buy your fresh pineapple. Pineapple set with pure Pineapple Juice makes a beautiful jelly, and fresh pineapple tastes much better than canned.
You'll need a setting agent (gelatine) and pineapple juice, both available from your supermarket.
Fresh pineapple and fresh kiwi fruit both contain an enzyme (see above) which prevents jelly, Jell-O, or gelatine, from setting. Because that enzyme is destroyed during the cooking or canning process, the processed pineapple (or kiwi) then can be used in jellies.
So if you have fresh pineapple or kiwi that you want to set in jelly you'll need to cook - poach - the fruit in some way first. The simplest and tidiest way is to cut the fruit into cubes, the size you want for your jelly, and put it in a container (use your jelly mold if it's microwave-safe) with some pineapple (or kiwi) juice, cover, and microwave until the fruit is hot and steaming.
Uncover and cool slightly; add more juice to cover the fruit completely and refrigerate until cold: now you're ready to make jelly.
For the liquid and the setting agent, just buy a carton or bottle of pure pineapple (or kiwi) juice, or other juice you might want to use - any juice must be pasteurized, or otherwise heat-treated, but most juices are; read the label (reconstituted means it'll have been heat treated). Make sure you know how much juice you need to fill your jelly mold (less the space taken up by the diced fruit).
Also buy a packet of gelatine powder. The instructions on the pack will tell you what proportion of gelatine to mix with the juice: just follow that information.
There's no need to add extra sugar even if the juice has no added sugar or other sweetener (and that's the best sort of juice to use for this). The sugar in the fruit is plenty, and you'll keep that delicious tartness, lacking in canned fruit, which gives your jelly a special, super-fresh flavor; sharp but sultry, very tropical.
Of course, you don't have to bother with the gelatine if you'd rather just buy pineapple-flavored jello to mold with your pineapple; truly, though, it's just as quick and no more trouble at all to use gelatine with real fruit juice, and you'll never go back to flavored jello again!
To serve, garnish with fresh crisp mint leaves (put sprigs in a plastic bag in the fridge for an hour or so ahead of time) and offer separate dishes of ice cream and unsweetened whipped cream; your guests or family can decide how much they want.
Chocolate and candied ginger both go well with pineapple, so you might like to shave Dark Chocolate over your jelly (use a potato peeler), or have a bowl of ginger for scattering over.
You can if you want, I think it's better. You probably need to add a little more juice though so it will be moist.
yes you ca i am acutually making jello well last week and i used fresh pineapples :) was yummy
Yes that's what a lot of people do
sliced fresh pineapple
If the question is about lemon flavored cake, or cake with lemon filling, then a number of fresh fruits would be excellent as accompaniment: strawberries, blueberries, apricots, pineapple or peaches, either individually or as a compote.
pineapple cake, or pineapple turnovers
You take a pineapple, and flip it upside down
This might not be the best idea. Pineapple juice is more acidic than milk and would react different with the baking powder or baking soda in the batter. This could cause the cake to fall and be ruined.
Someone wanting to make a pineapple upside down cake.
It is called an upside down cake because the topping is on the bottom of the cake as it bakes. For instance, when making a pineapple upside down cake, you put the pineapple slices in first, the strudel and then the cake batter. When it is finished, you flip it out with the bottom of the cake on top.
To make Pineapple Upside-Down Cake, canned pineapple rings are arranged in the bottom of a baking vessel (a cake pan or a frying pan.) Ideally, a maraschino cherry is placed in the centre of each ring. Some recipes sprinkle chopped walnuts or pecans over the pineapple rings as well. The rings are then covered with a syrup sauce, or with melted butter and sugar. Cake batter is poured on top, and it is baked, then inverted to serve, causing the fruit on the bottom of the cake to be on the top. Most recipes give you a recipe for the cake batter, though a few just advise using a cake mix from the store. Often the cake is a sponge-type cake, though variations such as chocolate, gingerbread, etc, exist. Pineapple Upside-Down Cake is very easy to make, because when you turn the cake out, it looks fabulous on its own -- no decorating is required.
does pineapple upside-down cake need to be refrigerated?
Pineapple Upside-Down Cake - 2008 was released on: USA: 12 November 2008 (internet)
See below-
Actually just looked this one up. surprisingly its from the United States in the 30's Jim Dole had a contest for pineapple cake as he over planted his pineapple crop and canned 90% of it. From that he received over 2500 pineapple cake recipes. Pineapple Upside Down were some of them; then Jim Dole became Dole's