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Salad

Grape Fruit Salad

A salad of grapefruit pulp sweetened with sugar and served with mayonnaise dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Grapefruit and sugar work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 309 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Grape Fruit Salad

Ingredients

Directions

Prepare

  1. Peel the grapefruit and carefully remove the pulp from the partitions.

  2. Break the pulp into small pieces.

Macerate and serve

  1. Sprinkle lightly with sugar and let it stand for a couple of hours.

  2. Serve with mayonnaise dressing.

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. Grapefruit + sugartop 26% of all pairs
    Smell alikelow
    Cooked together309 recipes

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

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

What each ingredient does

Grapefruit
Provides the main fruit body and its tart, bitter citrus flavour.
Sugar
Sweetens the grapefruit and draws out juice as it stands, softening the tartness.
Mayonnaise dressing
Adds richness and fat that balances the acidity of the grapefruit.

The step that matters

Sprinkling the sugar lightly. Too much sugar makes the fruit overly syrupy and can mask the grapefruit's flavour. Sugar pulls water out of the pulp through osmosis, so a light hand and the full resting time let the sweetness blend in without drowning the fruit.

“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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