Why it works: Orange and pineapple are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,664 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓
Marshmallow Salad
Ingredients
Directions
Prepare
Peel the oranges and separate them into natural sections.
Cut each section into pieces and also cut the pineapple into pieces.
Place the fruit in a colander and chill in the refrigerator to drain.
Serve
Serve with boiled dressing mixed with whipped cream.
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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Orange + pineappletop 6% of all pairsSmell alikemoderateCooked together1,664 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Oranges
- Provide juicy fruit sections with sweetness and a bright, slightly tart flavour.
- Marshmallows
- Add sweetness and a soft, chewy texture to the salad.
- Pineapple
- Adds sweet-tart juice and firm fruit pieces that contrast with the soft marshmallows.
The step that matters
Draining the fruit in the colander. Fruit releases juice as it sits, and excess liquid thins the dressing and makes the salad watery. Draining and chilling the fruit before adding the dressing keeps the mixture thick and the texture firm.
“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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