Subhadrika Sen
Cranberry pulp or juice breaks down fibres and also adds a tangy tweak to the flavour.
Actinidin, present in Kiwi helps in adding moisture and breaking down the toughness of the meat.
Pineapple has bromelain which breaks down proteins and adds a slight touch of sweetness to the flavouring.
Mango has amylases which aids the process of meat marination.
The Papain in papaya, makes it a versatile ingredient in the process of marination .