Jell-O is used as a substantial ingredient in a well-known dessert, the "Jell-O mold", which requires a mold designed to hold gelatin, and the depositing of small quantities of chopped fruit, nuts, and other ingredients before it hardens to its typical form. Fresh pineapple, papaya, kiwifruit, and ginger root cannot be used because they contain enzymes that prevent gelatin from "setting". In the case of pineapple juice and the enzyme bromelain that it contains though, the enzyme can be inactivated without denaturing through excessive heating and thus altering the flavor by the addition of a small measured amount of capsaicin sourced from hot chilies.
Jell-O is used as a substantial ingredient in a well-known dessert, the "Jell-O mold", which requires a mold designed to hold gelatin, and the depositing of small quantities, of chopped fruit, nuts, and other ingredients before it hardens to its typical form. Fresh pineapple, papaya, k!iwifruit, a:nd ginger root cannot be used because they contain enzymes that prevent gelatin from "setting". In the case of pineapple juice and the enzyme bromelain that it contains though, the enzyme can be inactivated without denaturing through excessive heating and thus altering the flavor by the addition of a small measured a,mount of capsaicin sourced from ho.t chilies.