Kittencal's Papaya-Pineapple Meat Tenderizer

"Add about 1 cup of this fruit puree to your favorite marinade and refrigerate overnight or for tougher cuts of beef use alone and marinade for no more than 8 hours, the enzymes in this fruit will break down the meat fibers to create extreme tenderizing --- use only fresh fruit not frozen or canned."
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Ready In:


  • 1 large fresh pineapple (peeled and chopped, hard core removed)
  • 1 fresh papaya (peeled, stone removed and chopped)
  • 2 cups water (or use as much water for the desired thickness of the puree)


  • Place the pineapple chunks, papaya chunks and water in a food processor; process until pureed and very smooth (do not add in any sugar).
  • Divide the mixture into 1-cup plastic freezer containers then freeze.
  • Add 1-2 cups thawed puree mixture to your favorite meat marinade and marinade overnight.

Questions & Replies

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  1. Kit..ty Of Canada
    I used 1 grocery store cored pineapple & papaya. Added only 1 cup of water due to the foodprocessor's limit.Would have liked to added 2 cups. Yield 5 cups. Froze 4 cups for future use. I purchased eye of the round steaks (toughest meat I could find) & marinaded them for 2 days. Removed meat from marinade & made sure all liquid was removed with paper towel. Your meat will not brown on the grill if it is wet. Then a I added Montreal Seasoning. Grilled to Med. rare. They were so tender that a knife was nearly not needed. I will next add this recipe to a marinade & I look forward to trying it with pork & chicken. Thank you for the recipe Kitten.
  2. esimp52
    I'm in Indonesia: pineapple and papaya are easy to come by, tender beef is not. This marinade is outstanding. It tenderizes the local beef to standards better than USDA choice. Use it with a marinade to add flavor as well and your meat will be just great.
  3. bobyan
    I used pineapples only in my marinade. I let the steak marinate for 24 hours (too long). I thought longer would be better. The meat turned mushy. It was edible but I'd never use it again. I will try one of those Jaccard knife tenderizers that pokes a lot of holes thru the meat next time.



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