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I added fresh kiwi to my jello salad and would not gel? Why? Can you cook kiwi? Does it change properites of the fruit?

Kiwifruit does not work well in gelatins, due to an enzyme, Actinidin, which breaks down collagen. This same enzyme also makes it a great tenderizer for meat. You may want to briefly cook the fruit to deactivate the enzyme.  This may allow the kiwifruit to gel better.  If this does not work here are some other recipes that can be done successfully with kiwifruit.

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