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Citrus Salad with Mint Sugar

By epicurious · From Open Recipes · 7 ingredients
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Why it works: Grapefruit and tangerine share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 8 recipes mention both. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

The recipe

Makes 8 to 10 servings

Ingredients

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. Grapefruit + tangerinetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together8 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Lime + minttop 1% of all pairs
    Aroma overlapstrong
    Mentioned together846 recipes

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

  3. Orange + lemontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,632 recipes

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

  4. Grapefruit + orangetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together232 recipes

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

  5. Lemon + limetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,289 recipes

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

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

Flavor stand-ins for the kumquat

The recipe marks kumquat as optional. How well each one fits the dish's main ingredients (grapefruit, orange, tangerine, lemon, lime, sugar, mint):

  1. Mangobetter flavor fit
  2. Pineapplebetter flavor fit
  3. Cherrybetter flavor fit
  4. Kumquatthe original

Fit is the average pairing score against grapefruit, orange, tangerine, lemon, lime, sugar, mint. 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).