The thought of cooking chicken in Nutella, dipping fries in a milkshake or serving white chocolate with caviar might not instantly appeal, but hear us out. There's often a simple, scientific reason to explain why these weird and wonderful combinations are, in fact, delicious. From steak and strawberries to bananas and mayonnaise, we reveal the strange food combinations that must be tasted to be believed. 

Click or scroll through our gallery to discover the most unusual food combos enjoyed around the world, counting down to the most bizarre (but brilliant) of all.

We've based our ranking on how unusual yet tasty each combination is, and on the opinions of our well-travelled (and well-fed) team. The list is unavoidably subjective.​

This is the kind of recipe that looks and sounds like an odd combination, but it all clicks once the flavours are tingling your tastebuds. The savoury, salty flavours of prosciutto or Parma Ham complement the almost overwhelming sweetness of the melon to deliver a snack or appetizer that just hits the spot. It's so quick and easy to put together, too.

Popcorn tastes of basically nothing so it's the ideal vehicle for all kinds of seasonings, toppings and sauces. Most people associate the crunchy snack with sweet flavours, such as butter or caramel, or the intense hit of salt. But hot sauce adds a layer of heat and spice that makes the natural treat irresistible. Either sprinkle hot sauce on top of the popcorn or douse the kernels in the hot stuff before you pop them.

Strawberries pair well with basil because the herb has an aromatic, peppery flavour that complements, but doesn’t overpower, the sweet berry. The colourful combination works well in light, summery dishes such as sorbets, lemonade, fruity drinks and cakes, or you can even try a twist on a classic caprese salad, complete with strawberries, basil and mozzarella.

Nutella and chicken might be an unexpected pairing, but a chocolate-hazelnut marinade can give chicken a rich, nutty finish that stands up well against strong spices. In 2019, for instance, a takeaway spot in the UK even went as far as serving Nutella-marinated chicken kebabs flavoured with cumin, cayenne pepper and lemon juice. Meanwhile in South American cuisine, chicken mole plays on similar flavours.

You could spend a lifetime trying to improve upon the simple beauty of a grilled cheese sandwich and still not get close to the tastiness of the original. But one unusual addition that really works is grated or sliced apple. The secret to this recipe is using a tart, crunchy Granny Smith apple that will add texture and flavour to the gooey goodness of the melted cheese. Give it a go – it might just become your go-to lunch!

A popular street food snack enjoyed across Mexico, this zingy combination is a match made in heaven. Adding lime juice, chilli and salt to tropical fruit completely transforms the flavour. Acidity brings out the natural sweetness of mango, pineapple, papaya and watermelon and intensifies their flavours.

Coffee makes a brilliant marinade for red meats such as duck. Coffee's acidity helps tenderise meat, and its rich flavour pairs well with the savoury ingredient. To try the idea out, mix coffee grounds with spices like cinnamon and pepper to make a heady, aromatic rub. If you then barbecue the meat or sear over a high heat, the rub will caramelise, forming a sweet, savoury and slightly bitter crust that helps lock in moisture.

What is it about watermelon that places it at the heart of so many seemingly strange food combos? In 2021, for instance, TikTok went briefly crazy over watermelon and mustard. Users claimed the combination was so good because the mustard contrasted extremely well with the sweet juiciness of the melon. Not convinced? There's only one way to find out...

The combination of peanut butter, banana and bacon sounds like it shouldn’t work. However, in a sandwich, sweet banana enhances the savoury notes of peanut butter, while rashers of crisp bacon provide an extra layer of salty, crunchy, meaty decadence. It’s otherwise known as an Elvis sandwich, supposedly the King of Rock and Roll’s favourite dish. He apparently also ate his deep fried.

Rice with ketchup is convenience food at its finest. Plain rice can be bland, but adding ketchup provides tangy sweetness and extra flavour. Try frying leftover rice with onion, carrots and peas and a squeeze of ketchup, or take the dish up a notch by adding a fried egg, kimchi and soy sauce.

While this might look unconventional on the surface, fruit and cheese combos are quite common. 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.

Nothing goes better with a slice of warm apple pie than a cold scoop of vanilla ice cream, right? 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. If you like the sound of that, you can also add cheese to the pastry crust or to the pie filling.

Peanut butter on hamburgers is a surprising combination, but when you think of satay sauce being used as a marinade, it makes more sense. The spread adds a nutty richness to the burger and goes especially well with chipotle and Cheddar. It also melts onto the hot patty, creating a gorgeous sticky sauce – just make sure you have a napkin on hand when you try this one.

We can apparently thank the good people of Lithuania for dreaming up this combination, elevating the humble cucumber stick to an elite snack. The combination perhaps shouldn't come as a surprise, considering that slathering pretty much anything in honey is bound to make it more delicious, but cucumber adds a particular freshness that contrasts perfectly.

Although it sounds odd, peanut butter and raw onion work wonderfully together in a sandwich, as the nutty spread needs something sharp, fresh or crunchy to cut through its rich thickness. A popular combo during the American Great Depression, the flavour of the raw onion is tamed by the peanut butter and is nowhere near as potent as it would be if eaten alone.

Chocolate and vinegar is a pairing that works in two ways. Firstly, chocolate-infused balsamic vinegar has a pleasing cocoa aroma, boasting a hint of sweetness and slight bitterness. It’s delicious as a marinade for fresh fruit, drizzled over chocolatey desserts or trickled over ice cream. Vinegar is also used in many eggless chocolate cake recipes; it's an acid that reacts with baking soda to produce carbon dioxide, which makes cakes rise.

The most common way to serve this unusual combination is in a chicken and banana curry. And when you say it like that, it starts to make some kind of sense. According to fans, the sweetness of a banana really enhances the spicy flavours of a curry sauce. For something a bit stranger, though, you could try a chicken and banana sandwich to see if this sweet and savoury really combo holds up to scrutiny.

Chocolate milk and salt pair together perfectly, largely because salt enhances and intensifies the flavour of the chocolate. The combination has the classic sweet-salty dynamic and the salt also makes the drink seriously moreish, just like salty fries, peanuts and crisps. Give it a go by adding a pinch of salt to your chocolate milk, or rim a glass of chocolate milk with salt.

If you're a fan of Oreos with milk and you like orange-flavoured chocolate, this unusual combination might be just for you. Like milk, the orange juice softens the cookie, while infusing the dark chocolate disc with a fresh, sweet, citrussy note. Just don't dunk your Oreo in the juice for too long, or else you'll lose your cookie altogether.

Fish and chocolate may not sound overly appealing, but try tuna with cocoa powder and you might just be converted. To taste this combination at its best, you’ll want to top a sliced baguette with tuna belly, a drizzle of olive oil and some grated 100% cacao. The chocolate provides bitter, nutty notes and the olive oil brings the dish together.

This is a creamy combination you’ll either love or hate. Banana and mayonnaise sandwiches are a speciality in Southern states across the US. This soft sandwich features sliced bread with a thick layer of mayonnaise and fresh banana slices. Thanks to the sweetness from the fruit and tangy, rich saltiness from the spread, it’s a sweet and savoury pairing that oddly works.

The contrast between soft, sweet strawberries and rich, succulent steak is an absolute winner. You'll likely have seen this match appearing on menus in varying forms, including carpaccio with pickled strawberries and steak with strawberry sauce. If you fancy trying it at home, toss strawberries in a little balsamic vinegar and spoon over your steak – the tart, sweet notes will cut through the richness of the meat.

Avocado and chocolate seem an unlikely pairing but, when they’re blitzed together, they make a deliciously decadent dessert. Avocado is naturally creamy and mild in flavour, acting as a blank canvas for cocoa powder. Once they’re blended, you can’t taste the avocado and you can sweeten the mix with honey, maple syrup or sugar for a gluten-free chocolate mousse.

Marmite (yeast extract spread), pasta and cheese might sound like a dish cash-strapped students make, but it’s actually inspired by prolific food writer Anna del Conte’s ‘day-after-the-roast pasta’, with even TV personality Nigella Lawson a fan. Marmite acts like an umami-packed stock cube when melted in butter and a little cooking water from the spaghetti, making a savoury sauce that's fantastic stirred through pasta and served with plenty of grated Parmesan on top.

Beetroot adds an earthy complexity to rich chocolate cakes and brownies. The overwhelming taste is still that of chocolate, but there are subtle notes of beetroot, too. The purple-hued vegetable also does wonders for a bake's texture and colour, making chocolate cakes wonderfully moist and dark and brownies dense and gooey.

Although you might commonly associate rosemary with savoury dishes like soups, stews and roasted meats, the herb complements tart berries beautifully, too. The earthy rosemary helps highlight the sweetness of the berry and creates an interesting finish. Use this winning combination in desserts, jams and flavour-packed drinks.

Think of hot chocolate and you might imagine whipped cream, chocolate sprinkles and marshmallows. What you probably don't think of is melted cheese! However, hot chocolate and cheese is a common treat in Colombia, where it's called chocolate santafereño. To create the recipe at home, add a few pieces of solid melting cheese (such as mozzarella) to a cup and pour over some dark hot chocolate. Give it a minute to melt and then scoop out the stringy, chocolatey cheese to everyone's horror/delight.

Sweet and savoury is a tried and tested combination, think sweet and salty popcorn, peanut butter and jelly, ham and pineapple. But honey and pizza is a relatively new match that's becoming increasingly popular at pizzerias across the globe. Sweet honey balances out strong flavours from tangy cheeses, salty meats and spicy toppings.

Marmite (yeast extract spread) and avocado are both delicious on toast, but have you ever thought about eating them together? If not, you really should. Marmite pairs well with anything creamy, from butter to cheese, so adding in an avocado isn't that different. The green-hued fruit can be bland on its own, so it needs something salty and high in flavour to give it a bit of zing. The opposites come together to make a balanced and satisfying toast topper.

Miso is a tangy, fermented soybean paste you’re probably familiar with seeing in savoury dishes such as ramen. And while it adds a delicious depth to broths and soups, its salty, umami flavour enhances sweet foods like chocolate and caramel too. For exactly this reason, golden miso ice cream is fast becoming a favourite at parlours around the world – think of it as a more complex take on the salted caramel phenomenon.

You might grimace at the thought of drizzling sriracha over peanut butter to make a sandwich, but the rich spread mellows the spicy sauce brilliantly. The flavours are loosely similar to those in Thai cooking, where many dishes contain chilli and peanuts. It’s easy to make a quick, Thai-inspired sauce at home by mixing peanut butter, soy sauce, sesame oil, sriracha and a squeeze of lime juice.

Pairing instant ramen and American cheese shouldn’t work, but it really does. The hot broth melts the cheese to create a creamy noodle soup. It may not be traditional, but it is quick, comforting and surprisingly delicious. You can get creative by swapping in other cheeses or by adding toppings such as sriracha, garlic, mushrooms and onion.

Chefs love to add black pepper to fruity desserts because it brings a subtle hint of spice to the dish, while also enhancing the fruit's flavour. The trick works well with acidic fruits such as strawberries, pineapples and tart plums. It’s also good in desserts where the fruit is caramelised as this mellows out the black pepper.

Bacon and jam aren’t two ingredients you'd immediately put together, but you should certainly give it a try. With this combo, the bacon needs to be cooked to a salty crisp, then combined with sugar, vinegar, onions and cayenne pepper to make a jam that’s thick and sticky. It’s like candied bacon, but in spread form.

Pairing cacao and chilli dates back to the Aztec era and many modern chefs still swear by adding a few squares of dark chocolate to certain dishes. In chilli con carne. for instance, chocolate gifts depth to the sauce and balances the acidity of the tomatoes. Adding chilli to drinking chocolate is also a big thing; the creamy, sweet taste of chocolate works well against the subtle heat of chilli.

For some fast food fans, the thought of dipping fries in milkshakes is horrifying. But 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). The fries also become a useful tool for scooping up ice cream when it’s too thick to suck through a straw. In 2016, McDonald’s even approved the hack by asking its Facebook followers: “What’s your favourite flavour to dunk your fries in?"

This combo is one you really shouldn't knock until you've tried it. The strange-sounding sandwich filler works because the juicy, crisp pickles cut through the claggy, heavy peanut butter. An unlikely sweet-sour pairing, it was popular during the Great Depression and used to be served up at delis across the US. Give it a try with plain bread, plenty of peanut butter, sweet and sour pickles and hot sauce.

Had enough of cinnamon-coated apples? Branch out from your usual breakfast combo and add a sprinkling of sea salt and cracked black pepper to your apple slices. The seasoning helps balance out the tartness of the apple, leaving you with a salty, spicy pairing that’s hard to knock.

You'll find this unlikely but brilliant pairing in a traditional Portuguese treat known simply as black olive cookies. Chopped, cured black olives are combined with orange zest to make slightly salty, slightly sweet, fragrant cookies. The flavour of the briny, earthy olives plays off the zingy orange zest to create something really tasty. The cookies are usually eaten as an accompaniment to tea and often come served with lemon sorbet or vanilla ice cream.

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.

Salty caviar enhances the creamy flavours in white chocolate. This is an interesting combination, though, as both foods contain high levels of amines (a type of protein, similar to those found in meats and cheeses), helping to make this mix particularly moreish. Whipping up this snack will be expensive as you'll need proper caviar, but the taste of white chocolate melting away while it leaves caviar's intense flavours lingering behind is said to be worth it.

Olive oil, sea salt and ice cream combine to make an unexpectedly heavenly dessert. The grassy, fruity flavours of olive oil, plus a sprinkle of sea salt, heighten the richness of the ice cream. Try it at home by drizzling extra virgin olive oil on top of good-quality vanilla ice cream and finishing it with a pinch of flaky salt.

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Last updated by Luke Paton.