Fresh pineapple is sweet, juicy, and refreshing, but it can sometimes leave your tongue feeling prickly or irritated. One simple kitchen trick is to soak the fruit briefly in lightly salted water. This method may make pineapple more comfortable to eat while also adding a subtle flavor contrast. The sensation comes largely from bromelain, a group of natural enzymes in fresh pineapple that can break down proteins. Pineapple’s natural acids can also contribute to the sharp feeling in your mouth. As the original article explains, “The sensation isn’t necessarily a sign that anything is wrong with the pineapple.”

To try the method, peel and core a ripe pineapple, then cut it into small pieces. Place the pieces in a bowl of cool water with a small amount of ordinary table salt. The water should be lightly salted rather than strongly salty. Let the pineapple soak for about 10–15 minutes, then remove it and rinse it briefly if you prefer a cleaner, sweeter taste. Avoid soaking it for too long because the fruit can become salty or lose some of its pleasant texture.

Salt water does not completely remove bromelain, so it is better viewed as a simple preparation technique rather than a guaranteed solution. A small amount of salt may also make the pineapple’s natural sweetness seem stronger by balancing its flavor. “The pineapple itself hasn’t become more sugary—the flavor simply may seem more balanced.”

If fresh pineapple regularly bothers your mouth, there are other options. Cooking or grilling pineapple reduces bromelain activity, while canned pineapple has already been heat processed and usually produces less of the prickly sensation. Fresh pineapple should also be washed before cutting, stored properly, and refrigerated after preparation.

Overall, soaking pineapple in lightly salted water for a short time is an easy trick worth trying. It won’t magically remove bromelain, but it may make fresh pineapple more pleasant to eat while giving its natural sweetness a subtle boost.