Guide to Pairing Fruits, eg.

Many fruits have natural flavor companions: apple and cinnamon, strawberry and banana, cherry and vanilla. These are well-known pairings that are used all the time in eg food and drinks. But there's more out there and discovering new flavor combinations is half the fun of mixing. A study of flavor pairings is a valuable resource. It offers inspiration and should help spark ideas when you're looking for that key ingredient to perfect your new recipe. Certain fruit flavors work better with others and many of these recommendations are surprising. For instance, did you think that pomegranate and cucumber could be mixed into something nice? Has the combination of banana and hazelnut crossed your mind? The mixing world is filled with experimentation and flavors play off one another in very unusual ways. There are countless ingredients to choose from and that leads to even more possibilities as they are used in combination. If you're curious about where to begin with a new fruit or how to liven up one that's very familiar, these pairings can guide you on the way. Apples, berries, citrus fruits, and other common fruits make an appearance all the time. While you may think you know what to expect, there's often perhaps a surprise waiting when you begin to explore beyond the most obvious pairings.

Apple pairs well with almond, apricot, caramel, cardamom, chestnut, cinnamon, citrus, cranberry, currant, ginger, hazelnut, lychee, mango, maple, orange, rosemary, and walnut. It mixes particularly well with brandy, kirsch, and rum.

Apricot pairs well with almond, anise, apple, caramel, cardamom, cinnamon, coconut, cranberry, ginger, hazelnut, honey, lemon, nutmeg, orange, peach, pineapple, plum, rosemary, strawberry, and vanilla. It mixes especially well with amaretto, brandy, orange liquor, and sweet white wines.

Banana pairs well with blueberry, caramel, cherry, chocolates, cinnamon, coconut coffee, ginger, guava, hazelnut, honey, lemon, lime, mango, molasses, orange, papaya, pineapple, vanilla, and walnuts. It mixes nice with brandy, sweeter wine, and rum.

Blackberry pairs well with almond, apple, apricot, black pepper, blueberry, cinnamon, citrus, clove, ginger, hazelnut, lemon, mango, mint, peach, plum, orange, raspberry, strawberry, and vanilla. It mixes very well with berry liqueurs, brandy, champagne, sodas,, orange liqueurs, and red wines . Blueberry pairs well with other berries, cardamom, cinnamon, citrus, fig, ginger, hazelnut, honey, lavender, lemon, lemon verbena, mango, mint, nutmeg, peach, vanilla, and watermelon. Accent blueberries with berry and orange liqueurs.

Cherry pairs well with almond, apricot, black pepper, caramel, chocolate, cinnamon, citrus (especially lemon), nectarine, peach, plum, sage, and vanilla. It will do especially well in drinks with amaretto, bourbon, brandy, crème de cassis, Grand Marnier, kirsch, rum, sweet vermouth, and vodka. Also, try mixing maraschino cherry, or normal cherry with a variety of wines, particularly dry reds, or sparkling wines.

Coconut pairs well with almond, banana, basil, Brazil nut, caramel, chocolate, cilantro, citrus, cucumber, guava, honey, Kaffir leaf, lemongrass, lime, lychee, mango, mint, passion fruit, pineapple, other tropical fruits, and vanilla. As evident with the popular coconut rum and piña colada, it works especially well in rum cocktails. Try it in green tea mixes as well .

Grape pairs well with almond, apple, chocolate, citrus , as lemon, ginger, hazelnut, mint, pear, pecan, raisin, raspberry, rosemary, strawberry, and walnut. The flavor is an obvious companion for brandy and wines of all varietals, though Grape also do well with a rum base.

Lemon is used all the time as an accent, but even this fruit has some ideal flavor pairings. It works especially well with almond, apricot, basil, berries, black pepper, cardamom, cherry, citrus, coconut, hazelnut, ginger, mint, nectarine, peach, plum, prickly pear, rosemary, thyme, tropical fruit, and vanilla. It mixes nicely with rum, vodka, and nut and orange liqueurs. It's also nice with sweet wines like moscato, eg.

Lime is another staple accent, though it also has a few particularly wonderful pairings. Try mixing it with apple, berries, cherry, ginger, papaya, plum, strawberry, and tropical fruit.

Melon pairs well with basil, blackberry, blueberry, cilantro, citrus, cucumber, ginger, lemongrass, lemon verbena, mint, strawberry, and vanilla. It mixes especially well with champagne, orange liquors, curaçao, white wines, and tequila. Melon notes are surprisingly diverse and refreshing.

Orange is a citrus fruit that countless mixes rely on. You'll find that it pairs exceptionally well with almond, anise, banana, basil, berries, cherry, chocolate, cilantro, cinnamon, clove, coffee, cranberry, fig, ginger, grape, grapefruit, hazelnut, lemon, mint, nutmeg, persimmon, pineapple, pomegranate, rosemary, vanilla, and walnut. Also nice with amaretto, brandy, grenadine, tequila, and vodka flavor.

Pear pairs well with almond, apple, caramel, chestnut, chocolate, cinnamon, citrus, clove, ginger, hazelnut, nutmeg, pecan, raspberry, rosemary, vanilla, and walnut. It mixes best with brandy, port, crème de cassis, Grand Marnier, kirsch, rum, whiskey, and red, dry white, and sparkling wines.

Pineapple pairs well with banana, basil, caramel, cinnamon, coconut, ginger, lime, macadamia nuts, mango, orange, pepper, raspberry, rosemary, strawberry, and other tropical fruits. Quite nice also with brandy, orange liqueurs, and rum.

Pomegranate pairs well with apple, cardamom, cinnamon, citrus, cucumber, ginger, mint, and tropical fruit. Works well with tequila, vodka, and both red and white wines.

Raspberry pairs well with other berries, almond, apricot, chocolate, cinnamon, citrus, ginger, hazelnut, mint, nectarine, peach, plum, rhubarb, thyme, and vanilla, brandy, champagne, orange liqueurs, rum (especially dark), tequila, and sweeter red wines .

Strawberry pairs well with other berries, almond, apple, banana, chocolate, citrus, coriander, honey, melon, mint, peach, pineapple, rhubarb, vanilla, and walnut. It mixes great with brandy, champagne, elderflower, rum, and red or sweet white wine.

Exotic Fruit Flavor Combos can be difficult to know where to begin if you come across fruits like mango, papaya, and rhubarb.

Blood orange pairs well with almond, cardamom, chocolate, cinnamon, clove, fig, ginger, honey, and other citrus fruits.

Currants (black and red) pairs well with chocolate and citrus. It is excellent to mix with dark rum, gin, and any style of wine.

Elderberry pairs well with apricot, fig, honey, lemon, mandarin, other berries, peach, and plum.

Fig pairs well with almond, black pepper, cinnamon, citrus, hazelnut, pear, and vanilla. It mixes well also with whiskey, and or sparkling wine, or chapagne.

Gooseberry pairs well with citrus, hazelnut, honey, other berries, and white chocolate.

Guava pairs well with citrus, coconut, huckleberry, pineapple, strawberry, and tropical fruits.

Kiwi pairs well with apple, banana, berries, cherry, citrus, coconut, mango, and tropical fruit.

Lychee pairs well with citrus, ginger, gooseberry, tropical fruit, and vanilla. It mixes especially well with tequila, and vodka .

Mandarin pairs well with cardamom, cherry, chocolate, cinnamon, coffee, fig, ginger, nutmeg, tropical fruits, vanilla, and anise.

Mango pairs well with apple, banana, berries, caramel, citrus, coconut, melon, Sauternes, tropical fruits, and vanilla.

Papaya pairs well with citrus, black pepper, lime, mango, and tropical fruit. Pluss rum and tequila.

Persimmon pairs well with apple, black pepper, cinnamon, citrus, and pear.

Plum pairs well with almond, cinnamon, citrus, hazelnut, honey, port, and vanilla.

Prickly pear pairs well with citrus, lime, and tropical fruit.

Rhubarb pairs well with apple, apricot, berries, black pepper, citrus, ginger, nectarine, peach, plum, and (especially) strawberry.

Nut Pairings

Almond pairs well with apple, apricot, banana, caramel, cherry, coffee, fig, honey, orange, peach, pear, and plum.

Hazelnut pairs well with apple, apricot, banana, berries, caramel, cherry, chocolate, citrus, fig, mandarin, peach, pear, and plum.

Walnut pairs well with apple, apricot, banana, caramel, chocolate, cinnamon, nectarine, peach, pear, plum, and rum.

- here you got som ideas of flavor pairings that can be used in your mixing. or as inspiration to make your new recipe.

Science report: Flavor network and the principles of food pairing. showed that

Western cuisines show a tendency to use ingredient pairs that share many flavor compounds, In contrast, East Asian cuisines tend to avoid compound sharing ingredients.

This can be a part of understanding what we like better. From our tastesenses as a Western, or as the report showed northern American ingredients sharing flavor compounds are more likely to taste well together for such than ingredients that do not. Australians "on the edge of Asia" will be closer to be influenced by Asian cuisines.

In North American recipes, the more compounds are shared by two ingredients, the more likely they appear in recipes. By contrast, in East Asian cuisine the more flavor compounds two ingredients share, the less likely they are used together —for example, the 13 key ingredients contributing to the shared compound effect in North American cuisine appear in 74.4% of all recipes. North American food heavily relies on dairy products, eggs and wheat; by contrast, East Asian cuisine is dominated by plant derivatives like soy sauce, sesame oil and rice and ginger. ..

Anyway, this can give some exceptionell creative pairings, as since chocolate and blue cheese share at least 73 flavor compounds. .....


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