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Pineapple in Ohelo Juice

A fruit preserve made by boiling pineapple in orange juice with sugar until it turns the color of quince preserve.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pineapple in Ohelo Juice

Ingredients

Directions

  1. In a saucepan, combine the minced pineapple and orange juice.

  2. Boil slowly until the pineapple is tender.

  3. Add the sugar and continue to boil slowly for 2 to 3 hours, or until the mixture is the color of quince preserve.

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.

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.

  1. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Minced pineapple
Forms the fruit base and supplies most of the bulk and body of the preserve.
Ohelo juice
Adds liquid and acidity that balance the sweetness and carry the fruit flavor.
Sugar
Sweetens the mixture and, as it concentrates during long cooking, helps thicken it and deepen its color.

The step that matters

Long slow boil after adding the sugar. Extended simmering evaporates water and concentrates the sugars, which thickens the mixture and darkens it through caramelization. Cooking too fast or too hot can scorch the sugar, so the cook should watch for the target color rather than the clock alone.

“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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