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Dessert

Plum, Cherry, Pineapple and Peach Soup

A chilled soup made from plum, cherry, pineapple, or peach, water, cornstarch, and citrus juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Plum and lemon work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 623 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Plum, Cherry, Pineapple and Peach Soup

Ingredients

Directions

  1. Cook the fruit with water in a pot until very soft.

  2. Mash the fruit and sift it to remove solids.

  3. Sweeten the mixture slightly and thicken it with a little cornstarch.

  4. Add a little lemon or orange juice to enhance the flavor.

  5. Chill the soup and serve it very cold with chipped ice.

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. Plum + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together623 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Fruit
Provides the main flavor and body of the soup once cooked and mashed.
Cornstarch
Thickens the liquid as it heats, giving the soup a smooth, body-rich texture.
Lemon or orange juice
Adds acidity that brightens the sweetness and sharpens the fruit flavor.

The step that matters

Sift the mashed fruit. Sifting removes skins, seeds and fibrous solids so the soup becomes smooth. Leftover solids would make the texture gritty and uneven.

“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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