Fruits found in the lush growing regions between the Tropic of Cancer and the Tropic of Capricorn are frequently found in beverages and desserts, but demand for their flavors is fueling creativity across all sorts of culinary applications. Tropical fruits such as passion fruit, soursop and guava are balancing savory dishes and new products with acidity and sweet touches of flavor.
As demand for global cuisine grows, tropical fruits in jam, sauce or dried formats bring these fun and exciting flavors to a wider audience. That means that regions outside the tropics are starting to find these delicious fruits on local menus and retail shelves. Snacks such as lime, garlic or sea salt plantain chips; tacos stuffed with pulled jackfruit; and menu items like prawns simmered in lychee and coconut curry highlight the versatility of tropical fruit to transcend cultural culinary borders and create what’s new and next.
Beyond their mouthwatering tastes and eye-catching colors, many tropical fruits contain vitamins, antioxidants and other compounds that align with health benefits. Through the lens of wellness innovation, tropical fruit has the potential to play a positive role in nutrition-focused product formulations and recipe development.
Discover Chef David’s story
Chef David Zuluaga, our featured culinarian, delivers A Taste of the Tropics as he brings brightness, joy and excitement to cooking with tropical fruit. Watch our video, where he creates a Tropical Ceviche, made with Griffith Foods Passion Fruit and Mango Sauce and Griffith Foods Golden Berry and Jalapeño Sauce.
Bringing tropical fruit to a wider audience
Tropical fruits are treasured by consumers around the world, and putting those flavors into jams, sauces, marinades and glazes helps to bring them to a wider audience. Get inspiration for product and menu development in our interactive flipbook.
Throughout this book, you’ll find these themes brought to life through our incredible culinarians. Their stories may be personal, but the values they stand for resonate with us all. As you read, I encourage you to think about your own culinary stories and the ways in which we can nourish the world, together.
VIEW FLIPBOOK
FIVE VERSATILE TROPICAL FRUITS
Thanks to their bold colors, unforgettable flavors and culinary versatility, tropical fruits have the power to enliven all kinds of foods. Here are some of Chef David’s favorite applications.
PAPAYA
Can be used as an effective meat tenderizer, thanks to a naturally occurring enzyme called papain.
LYCHEE
Bring sweet floral notes to cocktails and desserts, or play up the flavor contrast by using as a salad ingredient.
GUAVA
Excellent option for jams, jellies and sauces. Pair with cheese, bake into pastries or use as a protein glaze.
DRAGON FRUIT
Subtle sweetness meets striking appearance. Enliven smoothie bowls and fruit salads, or simply use as a garnish.
JACKFRUIT
Unripe fruit has a meat-like texture that’s ideal for creating plant-based versions of tacos, pulled pork/beef and curries.
Tropical Seafood Coconut Curry Soup
Tender shrimp sautéed in a creamy coconut curry broth, topped with sautéed whitefish, diced pineapple, thinly sliced chiles and fresh lime.
Featuring Griffith Foods Thai Coconut Sauce
KEY INSIGHTS
When it comes to including tropical fruit in new menu items and products, sweet applications may be the first that come to mind. The truth is that tropical fruit flavors can enhance an incredible range of savory items, too. Custom Culinary is here to help with innovative solutions and category insights.
In the US, tropical fruits including dragon fruit and soursop are showing triple-digit growth on menus over the past four years.1
With barbecue, sweet and sour, teriyaki and citrus as some of the most preferred sauces for proteins among global consumers, the inclusion of tropical fruit flavors in those items is a natural fit for innovation.2
Global consumers show a strong propensity toward sweet flavors, with fruit flavors among the most preferred in countries including China, France, India, the Philippines, South Africa and the UAE.3
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