Pineapple is one of the most pungent fruits to snack on, and while lemons probably have them beat in the tart category, pineapples are the cause of sore tongues and lips everywhere. The irritation is caused by a combination of enzymes in pineapples called bromelian, which break down proteins and essentially attack your tongue, cheeks, and lips on contact. Once you chew and swallow the pineapple, both your saliva and stomach acids overtake them. So, if your mouth hurts after eating raw pineapple, you’re not alone — it happens to everyone. The good news is that your tongue rebuilds those proteins and amino acids, so your mouth and tongue won’t be sore for long. All fruits and vegetables contain enzymes that break down the proteins, but some contain larger amounts than normal, which is why lemon, pineapple and other citruses are used as marinades and meat tenderizers. They divide the collagen in your steak. Are you wondering why this phenomena doesn’t happen when you cook the fruit or add it to pineapple desserts? That’s because heating it, roasting it, grilling it, or baking it cause a chemical reaction that eliminates the enzymes and you’re left with sweeter, more sugary fruit.
