Why it works: Orange and banana are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,118 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Fruit Gelatine
Ingredients
Directions
Prepare the fruit
Cut 3 oranges into dice, removing the seed, and sugar them well.
Cut 1 can pineapple into dice.
Add 3 sliced bananas.
Sweeten all to taste.
Set the gelatin
When gelatin is cool, pour the fruit into it (without the juice).
Rinse mold with cold water before filling it with the mixture.
Place in ice chest to jell.
Serve
Turn out on serving platter and serve with meat.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Orange | 1 medium (131g) | 62 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Orange + bananatop 8% of all pairsSmell alikemoderateCooked together1,118 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatin (in the method)
- Sets the liquid into a firm, sliceable jelly that holds the fruit.
- Oranges
- Add juicy pieces, sweetness from sugar, and a tart, bright flavour.
- Bananas
- Add soft texture and mild sweetness to the jelly.
- Pineapple (in the method)
- Adds juicy texture and a tangy flavour.
The step that matters
Add the fruit when the gelatin is cool but still liquid. If the gelatin is too hot, it can soften or break down the fruit. If it has already begun to set, the fruit will not distribute evenly and will stay stuck where it was placed. Adding the fruit at the right stage keeps it suspended evenly through the finished jelly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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