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Persimmon, Pomegranate and Ricotta Salad

By whatsgabycooking · From Open Recipes · 10 ingredients
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Why it works: Persimmon and pomegranate share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 8 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

Ingredients

Contains: milk (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 whatsgabycooking. 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. Persimmon + pomegranatetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together8 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Lettuce + pomegranatetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together35 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Red wine + vinegartop 4% of all pairs
    Aroma overlapstrong
    Mentioned together569 recipes

    Shared aroma: sotolon (curry, maple).

  4. Butter + red winetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together1,598 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Arugula + vinegartop 7% of all pairs
    Aroma overlaplow
    Mentioned together286 recipes

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

Flavor stand-ins for the arugula

How well each one fits the dish's main ingredients (butter, lettuce, persimmon, pomegranate, ricotta cheese, red wine, vinegar):

  1. Spinachbetter flavor fit
  2. Tomatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Arugulathe original

Fit is the average pairing score against butter, lettuce, persimmon, pomegranate, ricotta cheese, red wine, vinegar. 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).