The fruit known for being a natural meat tenderizer is the pineapple. This is due to the presence of bromelain, an enzyme that breaks down protein molecules, making meat more tender when marinated with pineapple juice. Bromelain is effective at breaking down collagen in meat, which helps to enhance the texture and flavor of the final dish. Pineapple not only adds a sweet and tangy flavor to marinades and dishes but also improves the overall tenderness of tougher cuts of meat. It's commonly used in various cuisines around the world, especially in barbecue and tropical dishes.