Why it works: Banana and orange 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 ↓
Jellies, Etc
Ingredients
Directions
Make the jelly
Empty the contents of the jelly package into a bowl.
Add 1 pint of boiling water and stir until dissolved.
Place the mixture in a cold area to set.
Use less water in hot weather.
Add the fruit
For fruit jellies, pour jelly into a mould until half full and refrigerate.
Once it begins to stiffen, arrange the cleaned fruit in the jelly.
Pour the remaining jelly over the fruit and refrigerate until set.
Turn out the jelly
To turn out the jelly, dip the mould in hot water for 2-3 seconds.
Place a plate over the mould and turn it upside down quickly to release the jelly.
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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Banana + orangetop 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
- Jelly mix
- Gelling agent that sets the liquid into a firm, sliceable jelly as it cools.
- Boiling water
- Dissolves the jelly mix so it can set evenly when chilled.
- Fresh fruit
- Adds flavour, colour and texture suspended within the set jelly.
The step that matters
Add the fruit when the jelly begins to stiffen. If the jelly is still fully liquid, the fruit will sink to the bottom; if it is already firm, the fruit will not sit evenly. Partial setting holds the fruit in place.
“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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