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Preserved Raw Pineapple

A method for preserving sliced pineapples in sugar, stored in jars for long-term use.

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 Raw Pineapple

Ingredients

Directions

Prepare the fruit

  1. Pare the pineapples and remove all the eyes.

  2. Slice the pineapples thinly until reaching the heart, which should be discarded.

  3. Weigh the sliced pineapple and place it in a large earthen dish.

Sugar and store

  1. Add an equal weight of granulated sugar to the fruit and stir well.

  2. Pack the mixture into quart or pint jars, cover tightly, and store.

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

Pineapples
Provide the fruit, flavor and juice that the sugar draws out and preserves.
Granulated sugar
Draws moisture out of the fruit and helps preserve it, while adding sweetness.

The step that matters

Add an equal weight of sugar. The sugar must match the weight of the sliced fruit. Sugar draws water out of the pineapple through osmosis, forming a syrup that slows spoilage. Too little sugar leaves more free water, which allows microbes to grow.

“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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