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 ↓
Pine-Apple Water Ice
Ingredients
Directions
Peel the pineapple and pound it until crushed.
Pass the crushed pineapple through a fine sieve to extract the juice.
Add the juice of three lemons to the pineapple juice. Mix well and freeze until solid.
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.
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Pineapple + lemontop 12% of all pairsSmell alikemoderateCooked together1,964 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pineapple
- Supplies the main sweet flavour and most of the liquid base for the ice.
- Lemons
- Add acidity that brightens the sweetness and sharpens the pineapple flavour.
The step that matters
Freezing until solid. Freezing slowly while stirring is not described here, so the ice may form large crystals. Freezing the mixture fully makes it firm, but without agitation the texture becomes coarse and icy rather than smooth.
“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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