Persimmon + Dock
Promising but untested: they share 199 flavor molecules (strong aroma overlap), yet only 1 recipe uses both. They rank in the top 9% of all ingredient pairs. We hold little distinguishing chemistry for one of them, so treat the aroma side with caution.
Do persimmon and dock go together?
Unclear. One recipe in our collection uses both, and they share 199 flavor molecules. That places them in the top 9% of every ingredient pair we score.
Read this with the evidence note above in mind.
Why they work
Almost everything dock carries, persimmon has too: 199 of dock's 200 flavor molecules also occur in persimmon. Among the shared key aromas are coumarin (sweet, hay) and 2-methylbutyraldehyde (malty, chocolate).
What each one brings
persimmon
The tartness. Sour notes make up 19% of its labelled aroma molecules, against 15% for dock. It carries 44 molecules dock doesn't have.
dock
Much the same character. It carries 1 molecule persimmon doesn't have.
Add a third ingredient
- Kale: the best fit for both, top 5% of pairs with persimmon, top 1% with dock.
- Dandelion: top 15% of pairs with persimmon, top 1% with dock.
- Chia: top 4% of pairs with persimmon, top 3% with dock.
- Agave: top 2% of pairs with persimmon, top 6% with dock.
Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.
Recipes with persimmon and dock
We have no browsable recipe that lists both persimmon and dock. With this much shared aroma, it is the kind of novel pairing worth testing.
Can you swap one for the other?
Fairly well, for flavor. Each carries most of the other's flavor molecules (82% of persimmon's and 100% of dock's are shared). This compares flavor only; texture, moisture and the job each does in a dish matter too.
All 199 shared molecules
See every shared molecule grouped by chemical class, with key aromas marked, plus the 44 only in persimmon and the 1 only in dock.
Persimmon and dock questions
Do persimmon and dock go together?
Promising but untested: they share 199 flavor molecules (strong aroma overlap), yet only 1 recipe uses both. They rank in the top 9% of all ingredient pairs. We hold little distinguishing chemistry for one of them, so treat the aroma side with caution.
Why do persimmon and dock taste good together?
Almost everything dock carries, persimmon has too: 199 of dock's 200 flavor molecules also occur in persimmon. Among the shared key aromas are coumarin (sweet, hay) and 2-methylbutyraldehyde (malty, chocolate).
What goes with persimmon and dock?
Kale is the best third ingredient: top 5% of pairs with persimmon and top 1% with dock. Dandelion and chia also fit both.
Can I use dock instead of persimmon?
Fairly well, for flavor. Each carries most of the other's flavor molecules (82% of persimmon's and 100% of dock's are shared). 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: Persimmon vs Dock. https://compkitchen.com/compare/persimmon-vs-dock. Accessed 2026-11-05.
@misc{compkitchen_compare_compound_similarity_analysis_persimmon_vs_dock_2026,
title = {Compound similarity analysis: Persimmon vs Dock},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare/persimmon-vs-dock},
note = {Accessed: 2026-11-05}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.