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 ↓
Strawberrij, Raspberry, or Pine-apple
Ingredients
Directions
Mash the fresh fruit and express the juice.
Heat the juice to 180°F (82°C) and strain it.
Add the granulated sugar to the heated juice and stir until dissolved.
Store the mixture in a cool place; it will keep indefinitely.
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).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fresh fruit
- Supplies the juice that forms the base of the syrup and gives its flavor.
- Granulated sugar
- Dissolves into the juice to make a thick syrup and adds sweetness and preservation.
The step that matters
Heat the juice to 180°F (82°C) and strain it. Heating the juice helps reduce microbial activity and keeps the syrup stable before the sugar is added. Straining removes pulp and solids that could spoil or cloud the syrup.
“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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