“Tropical fruit and chilli sauce” is a combination that “works”, said Lucy Knight in The Guardian. The zingy mix of “fricy” (fruity and spicy) flavours has been a staple of South American cuisine for years. Now, it’s being tipped as the food trend of the summer here.
Fricy may sound like a “silly word” but the demand is real, Holly Thomson of online food retailer Sous Chef told the paper. Her company’s website has seen a 19% year-on-year increase in sales of their “hero” fricy product: a Mexican lime, salt and chilli spice blend, called Tajín.
“The hashtag #fricy hasn’t quite gone viral” yet, said the BBC, but there are plenty of social media posts celebrating the flavour combination. The Mexican drink mangonada, a mix of mango with chamoy (a condiment made from pickled, spiced fruit), has already inspired “more than 47,000 TikTok posts”. Spicy fruit bowls containing “fruit such as pineapple and mango, covered in spices like chilli” are also having a moment.
Food trends usually rely on “emotional pull” and “visual appeal”. Just as its “striking purple” hue is responsible for the rise of ube, or purple yam, the “vivid yellows, oranges, reds and browns” of the mangonada make people “curious” to taste it. And once they do, they find the “tangy, spicy, sweet, salty” combination quite memorable, Dominic Vargas, founder of the Mango Twist café in London, told The Guardian.
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