Name: Pineapple Jardinere
Ingredients: one-half pound white sugar; one pound of sugar to each dozen fruit; one pint of hot water to each pound of sugar; one banana finely diced; one grape fruit; five per- sons; five dozen lemons; one doze; eight gallons

Why it works: Banana and grape work together. They rank in the top 5% of all ingredient pairs, and cooks put them together in 496 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Pineapple Jardinere

yields about eight gallons

Ingredients

Directions

Prepare the fruit

Drain canned pineapple, slice or cut, and set on ice.
Dice one banana finely.
Combine the pineapple, banana, and grapefruit pulp, and pour the syrup over them. If pineapple was sliced, shred it before adding the other fruits.

Make the syrup

Prepare a syrup by mixing one-half pound white sugar with one pint of hot water, then cool.

Make the lemonade and serve

For the lemonade, combine five dozen lemons and one dozen oranges with one pound of sugar per dozen fruit, and one pint of hot water per pound of sugar. Dissolve the mixture and cool it.
Add the fruit juices and cold water to taste.
Serve in glasses, topping each with a cherry.
The mixture yields about eight gallons.

Nutrition, whole recipe (rough)

228Calories

2 gProtein

1 gFat

59 gCarbs

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Banana	1 medium (118g)	105
Grape	1/2 cup (76g)	62
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Fruit	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Banana + grapetop 5% of all pairs

Smell alikemoderate

Cooked together496 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Grape + lemontop 14% of all pairs

Smell alikemoderate

Cooked together2,412 recipes

Shared aroma: 3-hexenal (apple, fruity).
Banana + lemontop 16% of all pairs

Smell alikemoderate

Cooked together1,134 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Sugar + lemontop 18% of all pairs

Smell alikelow

Cooked together53,532 recipes

Shared aroma: 2-nonenal (fatty, green).
Sugar + bananatop 19% of all pairs

Smell alikelow

Cooked together3,102 recipes

Shared aroma: 1-penten-3-one (fish, pungent).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pineapple (in the method): Provides the main fruit body and juicy texture of the salad.
White sugar: Sweetens the syrup and balances the acidity of the citrus.
Lemons: Contribute acidity and aromatic juice to the lemonade base.