pears substitute
for marinade.

Puree 1:1 piece. Similar enzymatic profile to peach — minimal tenderization — but carries tarter acid that penetrates 1-inch protein in 4-5 hours at 40°F. Sugar supports searing. Pair with soy, ginger, and sesame for Korean-Japanese style marinades where pear would traditionally go; flavor is brighter but compatible.

1:1 piece, pureed with skin for color. Plum's low pH (~3.3) drives acid tenderization well — 3-5 hours at 40°F suffices for 1-inch cuts. Chinese five-spice plum marinade is the canonical frame. Sugar content is lower than pear, so add 1 tsp honey or brown sugar per cup of puree to ensure crust caramelization on sear.

Puree 1:1 by cup. Mango has mild protease activity plus 14g sugar that supports crust formation on jerk or tandoori-style proteins. Marinate 2-4 hours at 40°F; longer than 6 hours pushes texture toward mushy on poultry. Tropical aromatics carry through high-heat cooking — pairs with chile, ginger, lime rather than European herbs.

Puree 1:1 by cup. Papain is the most aggressive fruit protease in this list — 30-60 minutes at 40°F is the ceiling for 1-inch steaks, or texture turns mealy. Great for tough cuts (flank, skirt) that otherwise need mechanical tenderizing. Sugar is moderate; brown sugar or soy supports final sear caramelization.

1:1 piece, grated or pureed. Apples carry no significant protease — acid (malic, pH ~3.5) drives surface tenderization. Marinate 6-12 hours at 40°F for tough cuts to achieve meaningful penetration on 1-inch proteins. Good for pork, chicken, game; sugar content supports a clean caramel crust on a 400°F grill or pan.