Salt and Apples
You might think salt has no business on sweet fruit, but this pairing makes perfect biological sense. Salt has the well documented effect of drawing out flavors of sweetness, sourness, and umami. So when adding salt to apples, it just tastes more ‘appley’! This isn’t just some weird internet trend – there’s actual science behind why this works so well.
Think about it: we’ve been sprinkling salt on watermelon for generations, so why not apples? The mineral crystals help amplify the natural sweetness hiding inside that crisp flesh. Next time you bite into a Granny Smith or Honeycrisp, try dipping it in coarse sea salt. You’ll be amazed how the fruit suddenly bursts with flavor you never knew was there.
Peanut Butter and Pickles
This combination was made during the Great Depression when people were getting by with what they could, and not by choice. So you can imagine my surprise when it did. What started as desperation food has become a cult classic that people genuinely crave. The creamy, nutty richness of peanut butter meets the sharp, briny crunch of pickles in an unexpectedly perfect marriage.
The salty, tangy crunch of pickles with the creamy sweetness of peanut butter creates an oddly satisfying balance. Try this in a sandwich or even straight off a spoon for a snack that’s hard to forget. Don’t knock it until you’ve tried spreading some chunky peanut butter on bread and layering sweet dill pickle spears on top.
Chocolate and Avocado
Did you know that the Mayans are credited with bringing both chocolate and avocados to the world? And while avocados are widely regarded as a savory fruit, the Mayans regularly enjoyed chocolate and avocado together. So before you go thinking this is a strange food combination, just look to history! This ancient pairing is making a massive comeback in modern kitchens worldwide.
It might sound strange, but the creaminess of avocados works wonders in chocolate mousse or brownies. They add a smooth, rich texture without overpowering the chocolate flavor. The neutral, buttery taste of ripe avocado actually enhances chocolate rather than competing with it. Try blending them together for the silkiest chocolate pudding you’ve ever tasted.
French Fries and Ice Cream
McDonald’s practically endorsed this combination when they asked their Facebook followers about their favorite milkshake dipping flavors. The combination works because of the sweet and salty, hot and cold dynamic. The contrasts balance each other and are exciting to the tastebuds in a similar way to affogato (hot coffee poured over ice cream). What seems like a child’s silly experiment is actually a sophisticated play on contrasting temperatures and flavors.
Thank the combo’s unhealthy nature. Ice cream and starches have hung out together for ages (think cake and ice cream), so it’s not wild to think that the pairing would taste just as good–if not better–if the starch were fried. Add a little salt and you’ve got the beautiful polygamous marriage of crispy, sweet, and salty. The hot, crispy fries actually make perfect spoons for thick milkshakes too.
Strawberries and Balsamic Vinegar
Drizzle some balsamic vinegar over fresh strawberries, and you’ll be amazed by how the tartness of the vinegar enhances the sweetness of the berries. This combo is especially great in a summer salad with a sprinkle of fresh mint. This isn’t some modern fusion gimmick – Italian chefs have been using this pairing for centuries to make strawberries taste more like themselves.
You might be sceptical about strawberries and balsamic vinegar, but this clever food pairing really lets strawberries shine. Strong, syrupy balsamic vinegar intensifies the flavour of the delicate fruit, making them taste even sweeter. By contrast, traditional pairings such as chocolate and cream can actually mask a strawberry’s intricate berry notes.
Mango and Chili Powder
A staple of street corner fruit carts in Mexico, sliced fruit and chili powder put your taste buds into overdrive. The heat from the powder’s capsaicin does two things : It arouses our sense of smell (an important factor in taste) and enhances the sweet acidity of the fruit. Walk through any Mexican market and you’ll see vendors sprinkling Tajín on everything from watermelon to pineapple.
When your favorite heat meets your chosen sweet, like chili powder and mango, things really start to get interesting. Sugar is often used to mellow the heat of more fiery ingredients, and the juicy mango flesh provides enough liquid to keep the chili powder from clumping on your tongue The tropical sweetness doesn’t just survive the spice – it actually amplifies it.
Watermelon and Feta Cheese
A refreshing pairing enjoyed across Greece, watermelon and feta work well together as the juiciness from the fruit balances out the saltiness from the cheese. Make this tasty salad at home by mixing chopped watermelon, fresh mint or basil leaves and crumbled feta. What the Greeks have known for ages, the rest of the world is finally catching on to.
The science here is beautifully simple: sweet plus salty equals perfection. The high water content of watermelon creates a cooling effect that perfectly balances the intense saltiness of aged feta. Add some fresh herbs and a drizzle of good olive oil, and you’ve got a summer side dish that’ll make everyone at the barbecue ask for the recipe.
Chocolate and Soy Sauce
The soy sauce’s saltiness heightens the chocolate’s flavor. (That’s why salt in chocolate chip cookies tastes so good.) Plus, both foods contain roasted, woody, floral, and fruity components that bring out the best in one another. This combination works on the same principle as sea salt chocolate – but takes it to an entirely different level.
I was entirely wrong. The sweetness of the vanilla wasn’t in fact ruined by the soy sauce but emphasized with the salty-tangy taste. I found it to be similar in essence to how salt is often paired together with chocolate ice cream. One thing I really loved was that the two flavors didn’t overshadow one another (although this depends on how much soy sauce you add), but worked together to make something truly beautiful. Start with just a tiny drizzle over dark chocolate ice cream.
Apple Pie and Cheddar Cheese
Well, don’t make up your mind until you’ve tried it with a chunk of sharp Cheddar cheese. That’s how they liked it in 19th century New England, and locals in this corner of the USA still serve it this way today. There’s a logic to the idea, too, as the tangy Cheddar really contrasts with the sweet, syrupy apples and flaky pastry. This isn’t some weird modern food hack – it’s a time-honored tradition.
Topping a slice of apple pie with a slice of sharp cheddar cheese might seem strange, but the combination of sweet, spiced apples and the salty, rich cheese creates a comforting and indulgent dessert experience. The aged cheese adds a savory complexity that makes each bite more interesting than the last. Some diners still serve this combination today, proving that good food combinations never really go out of style.
Pineapple and Pizza (with Science)
This common pizza topping is a good example of two totally different tastes working together to maximize their potential. Really fatty foods, like ham and other meats, tend to leave your mouth feeling fatty, which is an undesirable state. Enter the pineapple. The fruit, which is naturally acidic, cuts through that greasy mouthfeel, creating a balanced result. The Hawaiian pizza controversy finally has scientific backing.
This highly controversial topic has led to many, many pointless (because pineapple does belong on pizza) arguments among friends. The sweetness of the pineapple is the perfect pairing to a pizza with either salty ham or spicy jalapeños. The enzymes in pineapple actually help break down proteins, making the whole pizza easier to digest too.
Hot Honey on Pizza
A drizzle of honey over a slice of pizza, especially one with spicy toppings, creates a sweet and spicy contrast that brings out all the flavors. Try it with pepperoni or sausage for the best results. The hot honey trend has exploded across pizzerias nationwide, and for good reason. This combination hits every taste receptor on your tongue simultaneously.
Insights from market research agency Datassential reveal a marked increase of 38% in the incorporation of sweet and spicy pairings on menus in the past year. Projections indicate that hot honey, in particular, is poised to surpass nearly all other culinary and beverage flavours by the year 2027, reaffirming the escalating demand for nuanced taste experiences among today’s discerning consumers.
Vanilla Ice Cream and Olive Oil
But before you skip past this weird food combo, consider the qualities of olive oil: nutty, fruity and rich, with a largely neutral flavor that gives the creamy vanilla ice cream a luxurious jolt. All it takes is a drizzle to give your favorite discount scoop an elegant upgrade. This TikTok trend actually has roots in high-end Italian restaurants where chefs have been serving it for years.
Vanilla ice cream paired with olive oil offers a surprising combination of creamy sweetness and earthy richness. A drizzle of high-quality extra virgin olive oil adds a layer of complexity, enhancing the ice cream’s flavor. The key is using really good olive oil – the fruity, peppery notes create an almost cheese-like richness that transforms simple vanilla into something sophisticated.
Popcorn and Nutritional Yeast
Popcorn with nutritional yeast is a game-changer for snack lovers. The yeast, known for its cheesy, umami flavor, turns plain popcorn into a savory delight. Beyond taste, it adds a nutrient boost, offering vitamins and protein. This combination has been a secret weapon in vegan kitchens for decades, providing that cheesy satisfaction without any dairy.
The nutty, almost parmesan-like flavor of nutritional yeast clings to every kernel, creating an addictive snack that’s actually good for you. Unlike artificial cheese powders, nutritional yeast provides B vitamins and complete proteins. It’s proof that healthy food doesn’t have to taste like punishment.
Nutella and French Fries
Salt is a taste enhancer, and it can bring out the perception of sweetness in a food. The combination of hot, salty fries with cool, sweet Nutella creates the ultimate contrast experience. The salt in the fries actually makes the chocolate hazelnut spread taste even sweeter and more intense.
Belgian frites vendors have been serving chocolate sauce as a dipping option for years, so this isn’t as crazy as it sounds. The crispy exterior of the fries provides the perfect textural contrast to the smooth, creamy Nutella. It’s like having dessert and a snack at the same time – pure indulgence that somehow just works.
Coffee and Orange
But adding an orange wedge or pouring a bit of OJ into your brew is a staple at Chicago’s go-to brunch spot, Orange. Orange takes the edge off of java’s bitterness, but it doesn’t weigh the beverage down like milk or cream, says Lahousse. This bright combination has been popular in European cafes for generations, but America is finally catching on.
The citric acid in oranges balances coffee’s natural bitterness without masking its complex flavors the way dairy does. The result is a lighter, brighter cup that highlights coffee’s fruity undertones. Try adding a twist of orange peel to your morning espresso, or squeeze a bit of fresh orange juice into your cold brew for an instant upgrade.
