Apricot + Meat
A cook's pairing more than a chemical one: 49 recipes use both, though they share little aroma. They rank in the top 34% of all ingredient pairs.
Do apricot and meat go together?
Yes, in practice. 49 recipes in our collection combine them, and they share 32 flavor molecules. That places them in the top 34% of every ingredient pair we score.
What they have in common
They overlap on 32 flavor molecules: 37% of meat's 87. Among the shared key aromas are methyl butyrate (fruity, apple) and trans-2-hexenal (green, leafy). So the pairing rests more on how cooks use them than on shared aroma.
What each one brings
apricot
The herbal side. Herbal notes make up 10% of its labelled aroma molecules, against 1% for meat. It carries 350 molecules meat doesn't have.
meat
The roast. Roasted notes make up 13% of its labelled aroma molecules, against 5% for apricot. It carries 55 molecules apricot doesn't have.
Add a third ingredient
- Plum: the best fit for both, top 1% of pairs with apricot, top 30% with meat.
- Fig: top 1% of pairs with apricot, top 24% with meat.
- Peach: top 1% of pairs with apricot, top 31% with meat.
- Almond: top 5% of pairs with apricot, top 17% with meat.
Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.
Recipes with apricot and meat
Mostly mains: 2 of the 4 recipes with a course label are mains.
Can you swap one for the other?
Not really. Each has a lot the other lacks: apricot has 350 molecules meat doesn't, and meat has 55 that apricot doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
All 32 shared molecules
See every shared molecule grouped by chemical class, with key aromas marked, plus the 350 only in apricot and the 55 only in meat.
Apricot and meat questions
Do apricot and meat go together?
A cook's pairing more than a chemical one: 49 recipes use both, though they share little aroma. They rank in the top 34% of all ingredient pairs.
What do apricot and meat have in common?
They overlap on 32 flavor molecules: 37% of meat's 87. Among the shared key aromas are methyl butyrate (fruity, apple) and trans-2-hexenal (green, leafy). So the pairing rests more on how cooks use them than on shared aroma.
What goes with apricot and meat?
Plum is the best third ingredient: top 1% of pairs with apricot and top 30% with meat. Fig and peach also fit both.
What can you make with apricot and meat?
Mostly mains: 2 of the 4 recipes with a course label are mains. Common dishes include Bobotee Meat Timbales, Lys Fruitcake, Menu XLVII, Moroccan Soup.
Can I use meat instead of apricot?
Not really. Each has a lot the other lacks: apricot has 350 molecules meat doesn't, and meat has 55 that apricot doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
Compare other ingredients
Ranks compare this pair with 20,000 random ingredient pairs on CompKitchen. Molecule counts are what the studies and databases we aggregate have reported for each ingredient: a measure of coverage, not a full census. How we score pairs
Cite this analysis
Compound Kitchen (2026). Compound similarity analysis: Apricot vs Meat. https://compkitchen.com/compare/apricot-vs-meat. Accessed 2026-11-04.
@misc{compkitchen_compare_compound_similarity_analysis_apricot_vs_meat_2026,
title = {Compound similarity analysis: Apricot vs Meat},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare/apricot-vs-meat},
note = {Accessed: 2026-11-04}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.