Ambrosia

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. Orange + coconuttop 11% of all pairs
   Smell alikemoderate
   Cooked together584 recipes

   Shared aroma: ethyl octanoate (fruity, wine).

2. Orange + sherrytop 13% of all pairs
   Smell alikemoderate
   Cooked together823 recipes

   Shared aroma: ethyl isobutyrate (fruity, ethereal).

3. Orange + winetop 14% of all pairs
   Smell alikemoderate
   Cooked together2,046 recipes

   Shared aroma: beta-damascenone (apple, rose).

4. Coconut + sherrytop 19% of all pairs
   Smell alikemoderate
   Cooked together53 recipes

   Shared aroma: ethyl octanoate (fruity, wine).

5. Orange + sugartop 20% of all pairs
   Smell alikelow
   Cooked together19,212 recipes

   Shared aroma: beta-damascenone (apple, rose).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Oranges

Provide the main fruit body and juice that moistens and flavors the layers.

Sugar

Draws juice out of the orange slices and sweetens the syrup that forms.

Grated coconut

Adds chewy texture and mild sweetness that contrasts with the bright citrus.

Swap the coconut

How well each one fits the dish's main ingredients (orange, sugar, sherry, wine):

1. Vanillafits better
2. Pineapplefits better
3. Applefits better
4. Coconutthe original

Fit is the average pairing score against orange, sugar, sherry, wine. Candidates are from the same food group and used in at least 100 recipes.