You should find that most forms of fruit work well, but fresh pineapple, kiwi fruit and papaya will stop the jelly from setting. However if you use tinned pineapple the jelly will set perfectly. But if you use tinned pineapple it will set fine.
In respect to this, what fruits prevent gelatin from setting?
If you like making gelatin for dessert, the box often recommends not adding certain kinds of fruit, including pineapple, kiwi, mango, ginger root, papaya, figs or guava. People have a hard time getting the gelatin to solidify when they add these fruits.
What kind of fruit can you add to jello?
As it says in Step 6: "Avoid adding certain fresh or frozen fruits. Figs, ginger root, guava, kiwifruit, papaya and pineapple will prevent the gelatin from setting. However, you can add canned versions of these fruits or put them on top of completely set gelatin as a garnish."
What raw fruits should not be used in gelatin preparation and why?
The proteases bromelain and papain (which come from pineapples and papayas, respectively) are often used in meat tenderizers. There are several other fruit proteases, however, such as actinidin (from kiwi fruit), ficin (figs) and zingibain (ginger). You may enjoy a tasty fruit and gelatin dessert.