If you often experience a burning or tingling sensation on your tongue when eating fresh pineapple, here’s a simple trick you can try. This method not only reduces that uncomfortable feeling but also enhances the natural sweetness of the pineapple.

Pineapple is a delicious fruit with a sweet and tangy flavor. It can be enjoyed fresh, blended into smoothies, juiced, or used in various tasty dishes. However, many people notice a tingling or burning sensation in their mouth, especially when eating fresh pineapple.

Why Does Pineapple Cause Tongue Irritation?

The main culprit is an enzyme called protease (also known as bromelain) present in pineapple. This enzyme breaks down proteins and can irritate the mucous membranes inside your mouth, leading to that characteristic burning or tingling feeling.

Interestingly, this enzyme is also why pineapple is often used in cooking to tenderize meat. For example, marinating beef in pineapple juice or cooking meat with pineapple helps soften the texture. However, protease is very strong, so marinating for too long can cause the meat to become mushy and overly soft.

How to Choose Naturally Sweet, Ripe Pineapple

When buying pineapple, look for large fruits with a deep yellow skin. Pineapples with wide “eyes” (the rough segments on the skin) and a strong, sweet aroma are ripe and naturally sweet. The deeper the yellow color of the skin, the sweeter the fruit tends to be.

Avoid pineapples that are too soft or mushy, as these are likely overripe or damaged and may not taste fresh. Conversely, pineapples with greenish-yellow skin are less ripe and often taste more sour.

Choosing a large pineapple is also beneficial because its flesh has had more time to mature and expand, providing more edible, juicy fruit.

How to Reduce Tongue Irritation When Eating Pineapple

Soaking Pineapple in Baking Soda Solution

One effective way to reduce the irritation caused by protease is to soak pineapple pieces in a dilute baking soda solution. Prepare a bowl of water mixed with a small amount of baking soda. After peeling and cutting the pineapple into bite-sized pieces, soak them in the baking soda water for about 10 minutes.

This soaking process helps break down the protease enzyme and neutralizes the oxalic acid present in pineapple, which also contributes to irritation. As a result, you can enjoy pineapple without the burning sensation on your tongue or roof of the mouth.

Be careful to use only a small amount of baking soda to avoid altering the pineapple’s flavor. After soaking, rinse the pineapple thoroughly with clean water, pat dry with a paper towel, and serve. Baking soda also helps enhance the pineapple’s sweetness, making it taste richer and more flavorful.

Soaking Pineapple in Saltwater

If you don’t have baking soda, a mild saltwater soak can also help. Dissolve a small amount of salt in water and soak the pineapple pieces for a few minutes. Saltwater similarly inhibits the protease enzyme and reduces mouth irritation.

However, make sure the saltwater is not too strong and avoid soaking for too long to prevent the pineapple from absorbing a salty taste.

Additional Tips

When preparing pineapple, it’s best to remove the tough, fibrous core in the center. This part is harder, chewier, and contains a higher concentration of protease, which can increase the likelihood of tongue irritation.

By following these simple tips, you can enjoy the delicious sweetness of pineapple without discomfort. Whether you eat it fresh, add it to smoothies, or use it in cooking, treating pineapple properly will make it a more pleasant experience for your palate.