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Pineapple Cream

A nut and pineapple juice paste thickened with pineapple juice and thinned with grape or orange juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Pineapple Cream

Why it works: Brazil nut and pine share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 22 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Pineapple Cream

Ingredients

Directions

  1. Grind the Brazil nuts, pecans, and pine kernels until fine.

  2. Add enough pineapple juice to create a thick paste.

  3. Thin the mixture with grape or orange juice as needed.

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.

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.

  1. Brazil nut + pinetop 1% of all pairs
    Smell alikestrong
    Cooked together22 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Brazil nut + pecanstop 3% of all pairs
    Smell alikestrong
    Cooked together40 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Pineapple + grapetop 3% of all pairs
    Smell alikestrong
    Cooked together709 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Pecans + pinetop 10% of all pairs
    Smell alikemoderate
    Cooked together30 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Pine + grapetop 13% of all pairs
    Smell alikemoderate
    Cooked together244 recipes

    Shared aroma: anethole (sweet, anise).

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

What each ingredient does

Brazil nuts
Provide fat and richness, giving the cream its body and creamy mouthfeel.
Pecans
Add fat and body, helping the ground mixture hold together as a smooth paste.
Pine kernels
Contribute fat and a soft, creamy texture when ground finely.
Pineapple juice
Moistens the ground nuts and binds them into a thick, spreadable paste.

The step that matters

Grinding the nuts until fine. Nuts that stay coarse leave a gritty texture, because the fat and fibre particles do not blend into a smooth emulsion. Grinding them fine lets the oils spread evenly through the juice, giving a creamy result.

Swap the grape

How well each one fits the dish's main ingredients (brazil nut, pecans, pine, pineapple):

  1. Coconutfits better
  2. Figfits better
  3. Vanillafits better
  4. Grapethe original

Fit is the average pairing score against brazil nut, pecans, pine, pineapple. 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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