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Lime Jar Jellies

I love the unexpected cucumber in this cool and fruity jelly.

By tastykitchen · From Open Recipes · 11 ingredients
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Why it works: Lime and mandarin orange share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 17 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

The recipe

Serves 10
Prep20 min
Cook5 min

Ingredients

Directions

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

By tastykitchen. 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. Lime + mandarin orangetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together17 recipes

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

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

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

  3. Lime + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,289 recipes

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

  4. Lemon + mandarin orangetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together54 recipes

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

  5. Lemon + minttop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,998 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 mint

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

  1. Corianderabout as good a flavor fit
  2. Gingerabout as good a flavor fit
  3. Mintthe original
  4. Peppermintabout as good a flavor fit

Fit is the average pairing score against gelatin, lime, sugar, lemon, mandarin orange, cucumber. 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).