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Pineapple Frappe

A chilled pineapple beverage made with syrup, lemon juice, and ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pineapple and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pineapple Frappe

Ingredients

Directions

Make the syrup

  1. Boil 2 cups of water and 1½ cups of sugar for 15 minutes to make a syrup.

  2. Add 1 grated pineapple and the juice of 2 or 3 lemons to the syrup.

  3. Cool the mixture, then strain it.

Freeze

  1. Add 2 cups of iced water and freeze using equal parts salt and ice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pineapple + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + pineappletop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Dissolves into the boiled water to form a syrup that sweetens and gives body to the frappé.
Pineapple
Provides the main fruit flavour and juice for the frappé.
Lemons
Add acidity that brightens the sweetness of the syrup and pineapple.

The step that matters

Cool and strain before freezing. Straining removes pineapple solids and fibres so the frozen mixture is smooth rather than grainy, and the mixture must be fully cool so it freezes evenly instead of melting the ice.

Swap the pineapple

How well each one fits the dish's main ingredients (sugar, lemon):

  1. Orangefits better
  2. Limefits better
  3. Vanillafits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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