Why it works: Avocado and mandarin orange work together. They rank in the top 9% of all ingredient pairs, and 12 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓
The recipe
8 servingsIngredients
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Drain the mandarin oranges, reserving the liquid in a small bowl.
Put the chopped red onion and chopped cilantro in a large bowl.
Add the cubed avocados and the juice of the lime, then toss gently so the avocado is coated.
Add the drained mandarin oranges and a splash of the reserved liquid, then fold gently to combine without mashing the avocado.
Cover and chill for 10 minutes, then stir once more and serve.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Avocado + mandarin orangetop 9% of all pairsAroma overlapmoderateMentioned together12 recipes
Shared aroma: nonanal (fat, citrus).
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Avocado + limetop 1% of all pairsAroma overlapstrongMentioned together1,117 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Mandarin orange + limetop 3% of all pairsAroma overlapstrongMentioned together17 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Avocado + oniontop 4% of all pairsAroma overlapmoderateMentioned together1,653 recipes
Shared aroma: guaiacol (smoky, sweet).
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Onion + limetop 10% of all pairsAroma overlapmoderateMentioned together4,263 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the onion
How well each one fits the dish's main ingredients (avocado, mandarin orange, lime):
- Lettucebetter flavor fit
- Tomatobetter flavor fit
- Capsicumbetter flavor fit
- Onionthe original
Fit is the average pairing score against avocado, mandarin orange, lime. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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