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 Punch
Ingredients
Directions
Make the syrup
Cut the pineapple into small pieces and cover with sugar.
Let it sit until syrup is drawn out, then strain, squeezing hard.
Set the syrup in ice.
Serve
Serve in small glasses filled with crushed ice.
Add a dash of maraschino liqueur to each glass as you pour in the pineapple syrup.
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.
Photo for illustrative purposes only · Contact us to use it
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
- Pineapple
- Supplies the main fruit flavor and the juice that becomes the syrup.
- Sugar
- Draws juice out of the pineapple and adds sweetness to the syrup.
- Maraschino liqueur
- Adds a light cherry-almond aroma to each glass.
The step that matters
Let it sit until syrup is drawn out, then strain, squeezing hard.. Sugar draws liquid out of the pineapple through osmosis. Resting long enough lets enough syrup form, and firm squeezing recovers the rest, so the syrup is concentrated rather than watery.
“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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