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Fruit Punch Frappe

A chilled fruit punch made with lemon, orange, pineapple, eggs, sugar, and ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Fruit Punch Frappe

Ingredients

Directions

Make the punch

  1. Juice the lemons and oranges.

  2. In a large bowl, combine the lemon juice, orange juice, shredded pineapple, and water.

  3. Add sugar to taste and mix well.

  4. Gently fold in the beaten egg whites so they float on top.

Serve

  1. Place a large piece of ice in the punch bowl.

  2. Fill glasses with cracked ice and pour the punch over it.

  3. If the punch is too rich, add more water.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Orange + pineappletop 6% of all pairs
    Smell alikemoderate
    Cooked together1,664 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Lemon + pineappletop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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

Lemons
Provide the sharp acidity that balances the sweetness of the punch.
Oranges
Add juice and a milder citrus acidity and aroma.
Shredded pineapple
Adds fruit body, moisture and sweet flavour to the punch.
Egg whites
Whipped air bubbles give the punch a light, frothy layer on top.
Sugar
Adds sweetness, adjusted to taste to balance the acidity.

The step that matters

Gently fold in the beaten egg whites. Whipped egg whites hold their air through protein networks. Vigorous stirring deflates the foam and they sink, so the froth that should float on top is lost.

Swap the pineapple

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

  1. Vanillafits better
  2. Limefits better
  3. Blueberryfits about as well
  4. Pineapplethe original

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

“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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