Why Kiwi Tenderizes Meat

Fruit That Tenderizes Meat?

Natural Tenderizing Enzymes

Certain fruits contain protein-breaking enzymes:

• Kiwi: Actinidin (very strong)
• Pineapple: Bromelain (strong)
• Papaya: Papain (moderate)
• Asian pear: Mild enzymes

Comparison

Fruit	Strength	Best for	Time
Kiwi	Very strong	Tough cuts	15-30 min
Pineapple	Strong	Chicken, pork	30-60 min
Papaya	Moderate	Beef	1-2 hours
Pear	Mild	Thin-sliced meat	1-3 hours

Watch Out!

Don't marinate too long! Over-marinating makes meat mushy. Kiwi is especially powerful — 15-30 minutes is enough.

Pro Tips

1. Slice kiwi on top instead of blending
2. Marinate in the fridge
3. Use fresh fruit only — canned/cooked fruit won't work (heat destroys enzymes)

Alternative: Yogurt or cola can also tenderize meat!