We've had 'swavoury' (sweet + savoury), 'swicy' (sweet + spicy) and 'swalty' (sweet + salty)… But if you thought that flavour lines couldn't blur any more, then guess again! Because it's time to meet 'Fricy', aka fruity + spicy!
So why 'fricy', and why now? Well for starters, 'fricy' is far from new – in fact it's deeply rooted in Latin American and Asian cuisines. Now, driven by the consumer love for bold, heat-led flavours, a growing interest in "sensemaxxing" and the insatiable appetite for culinary exploration and novel taste terminology – 'fricy' is reaching new global heights, and hitting the flavour spot.
Street food-inspired spice-on-fruit is the frontrunner for showcasing the trending flavour – cue mango with chamoy and Tajin, or desi-style 'spiked fruit salads' – but we also see fiery yuzu kosho return to the spotlight, hailed for bringing 'fricy' complexity to everything from crudo to cocktails. And while these cultural cachets may be the focus of social media engagement, the flavour pairing is very much open for interpretation; watch this space as cooks start to play with fruity-and-spicy in new and exciting formats.
Keen to know more about All Things Fricy? Then check out our full, deep dive foodwatching report – live on TrendHub now.
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