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Preserved Pineapple

A preserved pineapple made by boiling grated pineapple with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Preserved Pineapple

Ingredients

Directions

Prepare the fruit

  1. Pare the pineapple and remove all the eyes with a pointed knife.

  2. Grate the pineapple.

Cook the preserves

  1. In a preserving kettle, combine the grated pineapple and sugar.

  2. Boil the mixture for twenty minutes.

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. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked 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
Provides the fruit bulk and flavor that forms the body of the preserves.
Sugar
Sweetens the fruit and, as it dissolves and concentrates, helps preserve and thicken the mixture.

The step that matters

Boil the mixture for twenty minutes. Boiling concentrates the sugar and fruit until the mixture thickens and sets as it cools. Stopping too early leaves it runny, and boiling too long can darken and over-thicken it.

“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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