When we want to eat something sweet we sprinkle some sugar on it. But did you know that adding Himalayan Cooking Salt to a pineapple makes it sweeter to taste? It seems counter-intuitive right? But this delicious combination is a result from a chemical reaction between the taste receptors in the mouth.
How to experience this taste sensation
Next time you eat a pineapple simply sprinkle some Himalayan Salt over your pineapple pieces. You will be pleasantly surprised how the salt enhances the natural sweetness and lessen the bitterness on your taste buds. It’s crazy!
Try this delicious Summer refreshing snack
Are you feeling brave? Stack up some juicy cucumber slices and pineapple slices on top of your favourite water cracker. Sprinkle a pinch or two of Himalayan Salt on top. You will be pleasantly surprised the deliciousness of this combination. The pineapple becomes sweeter, the cucumber is refreshing and the water cracker tastes great when complemented with these flavours. Or how about..
BBQ or pan fried pineapple skewers
Trim, peel and cut one pineapple into pieces. Thread each pineapple piece on to skewers. Cook in a fry pan or a BBQ for 5 minutes on each side until they are golden. Add a sprinkle of Himalayan Salt while it’s cooking and enjoy.
Still hungry? Try this seven fruit sweet and salty Salad
Here are seven fruits for you to transform into a delightful and flavoursome snack. Try adding a pinch of Himalayan Salt to this fruit salad.
Ingredients: Watermelon, Peaches, Pineapple, Rockmelon, Grapefruit, Granny Smith Apples and Strawberries.
Cut the fruit into small pieces. Get creative and place the fruit pieces into a Rockmelon bowl. Decorate with a pineapple crown, sprinkle Himalayan Salt on the top and you can add some coconut yoghurt to finish. Yum!
So how does this sweet and salty reaction actually work?
According to Dr Russell Keast, a sensory scientist from Deakin University, the five taste receptors in our mouth are sweet, sour, salty, bitter and umami. These receptors can enhance or reduce our perception of flavours. In this particular situation the sweet and bitter suppress each other, says Keast. When we add Himalayan Salt on the pineapple the sodium in the salt reduces our taste perception of bitterness and it enhances the sweetness of the fruit.
Food scientist Dr Hannah Williams from Curtin University of Technology believes the sodium chloride from salt interacts with the malic and citric acid within the pineapple to neautralise sodium salts. Our taste perception of acids is generally a tart or sour flavour. However when it is neutralised it removes the sourness and it improves the sweetness of the pineapple.
So the next time you’re eating a not-so-sweet/bitter pineapple, make sure you sprinkle some Himalayan Salt on it and transform something mediocre into something deliciously sweet.