Why it works: Olive and chayote work together. They rank in the top 8% of all ingredient pairs, and 28 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓
The recipe
2 cupsIngredients
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Peel the chayote squash, halve it, remove the flat pinwheel-shaped seed, and cut the flesh into 1/2-inch strips.
Heat the olive oil in a large skillet over medium heat until shimmering.
Add the minced garlic and red pepper flakes, if using, and cook, stirring, for about 30 seconds until fragrant.
Add the chayote strips, salt, and black pepper to taste. Cook, stirring occasionally, for 6 to 7 minutes until tender-crisp.
Sprinkle in the white sugar and stir to combine.
Remove the skillet from the heat, drizzle with the red wine vinegar, toss well, and serve warm.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Olive + chayotetop 8% of all pairsAroma overlapmoderateMentioned together28 recipes
Shared aroma: coumarin (sweet, hay).
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Olive + garlictop 3% of all pairsAroma overlapmoderateMentioned together23,449 recipes
Shared aroma: linalool (floral, citrus).
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Garlic + chayotetop 4% of all pairsAroma overlapmoderateMentioned together31 recipes
Shared aroma: coumarin (sweet, hay).
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Red wine + vinegartop 4% of all pairsAroma overlapstrongMentioned together569 recipes
Shared aroma: sotolon (curry, maple).
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Olive + vinegartop 4% of all pairsAroma overlapmoderateMentioned together10,843 recipes
Shared aroma: isoamyl acetate (banana, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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