Strange Fruit

Putting Strange Fruit to Use

Although new flavors continually emerge as possible candidates for use in various foods and beverages, product developers should use a couple of guidelines when considering them.

To boost the actual relative healthfulness of a product—as opposed to simply adding a halo--whenever possible, include a whole-fruit ingredient, like a purée, along with any necessary added flavor. That way, if the fruit is connected to its antioxidant potential, consumers can get a real benefit—as opposed to perceived—from the product.

Also, keep in mind that some of the flavors delivered by our strange fruits can, at first blush, come across as rather foreign to consumers (too acidic, too earthy, etc.). When experimenting with various fruits, try blends with common and accepted flavors that make sense. Some recent product offerings along these lines have included blends of açaí with blueberry, or pomegranate with tart cherries. Also, different blends will make sense for different target markets (youth, adult, etc., and even between the sexes).

Finally, some fruits get hot and then fizzle out after the initial buzz dies down. Such moves in and out of fashion can alter supplies of the fruit, so make sure all ingredients tapped for new products and lines are available in sufficient supply for the foreseeable future.