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Dixie Pineapple Cider

A fermented pineapple rind drink sweetened to taste.

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 ↓

Dixie Pineapple Cider

Ingredients

Directions

Prepare and ferment

  1. Chop the rind of the pineapple finely.

  2. Put the chopped rind into a pitcher with the cold water.

  3. Cover the pitcher with a thin cloth and let it stand for 2 to 3 days until it ferments.

Strain and bottle

  1. Strain off the water and sweeten it to taste.

  2. Bottle the mixture, cork the bottles, and lay them on their sides for 48 hours.

  3. The cider will then be ready to use.

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

Pineapple rind
Supplies the main pineapple flavour and aroma as it steeps and ferments in the water.
Sugar
Adds sweetness after straining and provides the sugar that yeast ferments into alcohol and carbon dioxide.

The step that matters

Bottling and corking while still fermenting. Fermentation keeps producing carbon dioxide after bottling. Corked bottles hold this gas, so pressure builds, and the bottles can burst if the cider was not ready or was over-sweetened.

“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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