Fresh fruits such as mango, kiwi, and papaya cannot be used in gelatin desserts because using them fresh prevents the gelatin from setting. However, canned or cooked versions of these fruits can be added to gelatin with no problem. Provide a brief explanation of this phenomenon.

• A. Cooking the fruits removes the high acidity of the fruit that prevents the gelatin from setting.
• B. Cooking the fruits destroys the enzymes in the fruits that prevent the gelatin from setting.
• C. Cooking the fruits eradicates the microorganisms that prevent the gelatin from setting.
• D. Cooking the fruits catalyzes the process of setting gelatin.