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Sliced Melon with Serrano Ham, Marcona Almonds, and Basil Oil

By epicurious · From Open Recipes · 8 ingredients
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Why it works: Basil and melon work together. They rank in the top 6% of all ingredient pairs, and 46 recipes mention both. Both carry damascenone, which smells apple, rose. The science ↓

The recipe

Makes 4 servings

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

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.

  1. Basil + melontop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together46 recipes

    Shared aroma: damascenone (apple, rose).

  2. Lemon + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,036 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Basil + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,820 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Basil + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,351 recipes

    Shared aroma: myristicin (spice, warm).

  5. Basil + olivetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,868 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (basil, olive, lemon, melon, ham, almond):

  1. Peppermintbetter flavor fit
  2. Thymeabout as good a flavor fit
  3. Corianderabout as good a flavor fit
  4. Parsleythe original

Fit is the average pairing score against basil, olive, lemon, melon, ham, almond. 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).