Perfect Pairings & Recipes for
Red Fruit

Analysing hundreds of thousands of recipes uncovers red fruit's optimal flavour pairings.

Red fruit conjures the evocative embrace of raspberry and the bracing kiss of cherry, yet its initial sweetness is only the opening note. Beneath lies a complex tapestry of delicate sugar, hints of sour apple, and the dark sweetness of blackberry that give it remarkable depth. Understanding how these layered flavours work together is the secret to unlocking truly exceptional pairings.

To illuminate these harmonies, we embarked on an ambitious journey, analysing thousands of ingredients. Each was meticulously deconstructed across 150 distinct flavour dimensions, allowing us to pinpoint precisely which notes complement in both classic and unexpected ways. Our analysis reveals, for example, how veal breast's glutamic tones enrich red fruit, and how pigeon's ferrous notes create a surprising synergy with its bright sweetness.

An ingredient's flavour profile is determined by its core characteristics (e.g. acidic, floral, and nectarous) enhanced by layers of subtle aroma notes (outer bars). When pairing ingredients, aim for a mix of core traits to build balance, and select complementary aroma notes to create harmony.

The Flavour Code

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Raspberry Notes

Our analysis shows that the flavour of raspberry is strongly associated with the flavour of iron. This suggests we should look for ingredients with a ironny flavour, such as pigeon, when pairing with the berry-like notes of red fruit.

The recipe below provides inspiration for pairing red fruit with pigeon.

Harmonious Flavours Of Red Fruit

Just as our analysis shows that raspberry and beefy flavour notes are often associated, we can identify the full profile of flavours that harmonise with each of the flavours present in red fruit. For instance, the cherry-like notes of red fruit are strongly associated with clove-like and orangey notes.

The accents linked to the various notes of red fruit can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of veal breast offers many of the aroma accents complementary to red fruit, including glutamic and lacteal notes. Because the flavour profile of veal breast has many of the of the features that are complementary to red fruit, they are likely to pair very well together.

The chart above shows the unique profile of veal breast across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with red fruit.

Recipes That Pair Red Fruit With Veal Breast

Linked Flavour Notes

Looking at the aromas that are most strongly associated with the various flavours of red fruit, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of red fruit, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aroma notes complementary to red fruit.

What To Drink With Red Fruit

The clove notes in falernum make it a perfect pairing with red fruit. Likewise, the cedar flavours in lemonade create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of red fruit below.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Red fruit), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.