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 Ice
Ingredients
Directions
Prepare the mixture
Grate the pineapples finely.
In a large bowl, combine the grated pineapples, water, and sugar.
Beat the egg whites until stiff and fold them into the mixture.
Freeze
Freeze the mixture until solid.
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.
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Pineapple + sugartop 19% of all pairsSmell alikelowCooked together4,841 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Pineapple + eggtop 29% of all pairsSmell alikemoderateCooked together2,075 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
- Pineapples
- Provide the main flavor and fruity acidity, and the grated pulp gives body to the mixture.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the frozen mixture softer.
- Egg whites
- Whipped stiff, they trap air that lightens the texture of the frozen dessert.
The step that matters
Folding in the beaten egg whites. Fold gently so the air trapped in the stiffly beaten whites is kept. Stirring hard deflates the foam, which makes the frozen result denser.
Swap the pineapple
How well each one fits the dish's main ingredients (sugar, egg):
- Vanillafits better
- Raisinfits better
- Lemonfits better
- Pineapplethe original
Fit is the average pairing score against sugar, egg. Candidates are from the same food group and used in at least 100 recipes.
“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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