“Tropical fruit and chilli sauce” is a tried-and-tested flavour combination that “works”, said Lucy Knight in The Guardian. The zingy mix of fruity and spicy – “fricy” – flavours has been around in South American cuisine for years. Now, though, it’s being tipped as the food trend of the summer here, with “more fresh, spicy, exciting flavour combinations” appearing on UK menus.‘Fricy’ may sound like a “silly word” but the demand is real, Holly Thomson, food editor at online food retailer Sous Chef, told the paper. The website has seen a 19% year-on-year increase in sales of the “hero product” of the trend: a Mexican lime, salt and chilli spice blend called Tajín.
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