Name: Pineapple and Raspberries
Ingredients: 1 large pineapple; 1 cup red raspberries; granulated sugar (to taste)

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 and Raspberries

Ingredients

1 large pineapple
1 cup red raspberries
granulated sugar (to taste)

Directions

Prepare the pineapple

Cut the bottom of the pineapple so it stands upright and cut off the top, saving it.
Hollow out the inside of the pineapple carefully without piercing the sides.
Refrigerate the hollowed pineapple and the top until needed.

Make the fruit mixture

Chop the inside of the pineapple into tiny bits and mix with the raspberries.
Sweeten the mixture abundantly with granulated sugar.
Transfer the fruit mixture into a glass or china jar with a tight lid.
Bury the jar in ice for several hours.

Serve

Before serving, remove from ice, fill the hollowed pineapple shell with the fruit mixture, and replace the top.

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.

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: Provides the fruit base and the hollow shell that holds the salad.
Red raspberries: Add tart flavour and bright colour that balance the sweetness of the pineapple.
Granulated sugar: Sweetens the fruit and draws out some juice, softening the mixture slightly.

“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.