Why it works: Grape and lemon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,412 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Grape Fruit Salad
Ingredients
Directions
Prepare the grapefruit
Peel two grapefruit.
Divide the sections and separate the membrane and pulp.
Break into large pieces.
Place in a colander and let drain into an earthen dish.
Make the lemon jelly
Take one package of lemon jellycon and pour into a small cup of boiling water.
When cool, add juice from grapefruit.
Pour into a shallow pan and when firm, cut into inch pieces.
Serve
Serve with sections of fruit, either in shell or on a bed of head lettuce with one spoon of oil mayonnaise.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Fruit | 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.
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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Grape + lemontop 14% of all pairsSmell alikemoderateCooked together2,412 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Grapefruit (in the method)
- Provides the main fruit flavour, tartness and juicy sections for the salad.
- Lemon jelly
- Sets with the grapefruit juice to give the salad a firm, wobbly body.
The step that matters
Pour the dissolved jelly into the cooled juice. Gelatin sets only when it cools and the mixture is not too hot. Adding hot or warm juice can weaken the set, so let the jelly cool before adding the juice, then chill until firm.
“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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