An infographic from Symrise NA showcasing consumer insights and flavor trends related tropical flavors.

1. TROPICAL
FLAVORS
TROPICAL FLAVORS
U.S. LATINO POPULATION
TANGERINE
Its sweet juiciness and gentle pulp texture account for its
distinctive and intense flavor. Compared to oranges,
tangerines are sweeter and somewhat stronger. As with
other citrus fruits, tangerines are a good source of vitamin C
and rich in folates and beta-carotene. Like all citrus oils,
limonene is its major component.
MANDARIN
Mandarin is compatible with many other
tropical fruits to create refreshing, thirst
quenching beverages. It is widely used in
non-alcoholic, Hispanic fruit drinks as well as
in novel cocktails. Mandarin is also suited to
frozen dessert, dairy and confectionery
products and is the perfect complement for
sauces and dressings in savory dishes.
Although all grapefruit varieties are rich in antioxidants, Texas-bred Ruby Reds
benefit from lycopene which gives the fruit its distinctive coloring. Beyond its
deep red appearance, Ruby Red Grapefruits are identified by a special
sweetness that dominates a slight touch of sourness, making Ruby Reds quite
unique when compared to white and pink grapefruit varieties.
The fleshy tropical fruit is juicy and acidic. When it reaches
maturity, it is brown or reddish-brown. In this ripened stage,
the fruit is much less acidic and much sweeter. As a food
ingredient, Tamarind is widely used in India and is found in
many South Eastern recipes. It is enjoyed in the Americas
as well, particularly in Mexico. Tamarind has many
applications, including desserts, jam, sorbets, ice cream
and in savory dishes such as meat-based stews.
Guanabana is commonly consumed as a fruit, and is a
desirable ingredient in beverages, both fruit and milk varieties.
It is also a popular as an ice cream and fruit bar flavor.
Guanabana flavor can be successfully used in combination
with other tropical fruit flavors. For several years, medical
research has been exploring Guanabana’s role in treating
various diseases.
The content of the fruit is about 91% water but it’s that 6%
of sugar that defines its incomparable bright taste.
Watermelon flavor lends a sophisticated twist to alcoholic
and non-alcoholic beverages, sherbets, desserts and is
very appealing in innumerable confectionery applications.
While many believe that the garden variety of Hibiscus is
what’s used in flavor applications, it’s actually the Roselle
(aka Sorrel) variety that provides the flavor in foods and
beverages like Caribbean Sorrel Tea.
In the subtropical world, Coconuts are part of the daily diet. It is a familiar
taste in its various flaked and shredded forms found in a variety of foods.
The milky goodness of Coconut is very appealing in beverages as well
as in sweet and savory entrees, bakery, confectionery savory sauces and
dressings of all kinds.
Horchata is one of the typical drink flavors to be found in the aguas frescas
served in Mexico. It is a homemade creation but it’s also sold in grocery
stores in ready to drink and powdered forms. Consumers who have tasted
Horchata in Latin America and the growing Hispanic population here in the
U.S. are influencing mainstream tastes. Increasingly it’s looking like Horchata
will be a staple, something to be enjoyed throughout the day and with meals.
In the U.S., it’s difficult to imagine baking a ham without
using Pineapple as a garnish. In addition to its use in fruit
salads, you can also find it on pizza. You can seek out
Pineapple flavor in yogurt, ice cream, frozen desserts,
jam, jellies, fillings and bakery products. In beverages
Pineapple is the “go-to” sweetness in both non-alcoholic
and alcoholic creations, including the much enjoyed pina
colada.
Generally, Guava beverages are thought to be excellent thirst quenchers.
Guava isn’t limited to beverage applications. In addition to being eaten in
the raw state, Guava is used in hot and cold sweet and savory sauces,
confectioneries, snacks, fruit bars and dipped in chamoy, the sweet and
sour chili paste. Guava has a high pectin content which makes it the perfect
ingredient in jellies and jams.
Around the world, Mangoes are used in a vast array of
foods and drinks. Before ripening, they tend to be sour,
making them suited to chutneys, pickles, side dishes.
Riper fruit is used in juices, nectar and as an ice cream or
sorbet flavor. In Latin American countries, you’ll find
Mango in juices, smoothies, fruit bars, raspados (Mexican
snow cones), and aguas frescas. Mangoes are frequently
blended in milk shakes for a refreshing twist.
Papayas have a unique taste although some report that it
seems to combine Mango and Honeydew Melon flavors,
particularly noticeable when the fruit is ripe. Some have
reported a coffee type flavor. There’s no dispute that its
complex taste is very appealing in juice drinks, cordials and
desserts. It is used in foods in a variety of ways – as an
ingredient in cerviche recipes and in cheesecake, mousses,
yogurts and ice cream.
Within the smooth and waxy rind of the Passion Fruit is
jelly-like flesh filled with edible seeds. Its rich aroma is
enticing with a flavor that is generally described as sweet
with tart-like, pleasant overtones. Passion Fruit juice is
widely used in Latin America where its unique flavor is
frequently combined with other tropical fruit tastes to
create exotic beverage blends. It’s also been popular in
jellies, jams, confections and fillings.
Consumers who have experience
with Hispanic flavors rate Tamarind
favorably.
Papaya Mango
Papaya Strawberry
96
94
92
90
88
86
84
82
80
Guanabana Strawberry
Dragonfruit Mango
Papaya Orange
Papaya Rasberry
Papaya Mandarin
Hibiscus Strawberry
Guanabana Pineapple
Guanabana shows strong consumer
preference, especially when paired
with strawberry.
Papaya Mango
Papaya Strawberry
96
94
92
90
88
86
84
82
80
Guanabana Strawberry
Dragonfruit Mango
Papaya Orange
Papaya Rasberry
Papaya Mandarin
Hibiscus Strawberry
Tamarind Mango
Passion Fruit
Consumers who lack experience
with Hispanic brands showed a
preference for watermelon.
Strawberry Passion Fruit
96
94
92
90
88
86
84
82
80
Strawberry Mango
Mango Pineapple
Orange Mango
Mango Passion Fruit
Mandarin
Mandarin Passion Fruit
Strawberry Tangerine
Hibiscus flavor use is on the
rise in new products, and shows
increasing consumer preference.
Papaya Strawberry
96
94
92
90
88
86
84
82
80
Papaya Orange
Papaya Rasberry
Papaya Mandarin
Prickly Pear Lemonade
Guanabana Pineapple
Guanabana Strawberry
Papaya Mango
Strawberry Horchata
Long a consumer favorite, pineapple
continues to be a featured flavor in
new product launches.
Strawberry Passion Fruit
96
94
92
90
88
86
84
82
80
Strawberry Mango
Mango Passion Fruit
Strawberry Tangerine
Peach Passion Fruit
Orange Mango
Watermelon Mango
Mango Melon
Watermelon
Mandarin Passion Fruit
Passion fruit exhibits strong
consumer preference data and is
experiencing significant growth in
pairings with rum cocktails.
96
94
92
90
88
86
84
82
80
Strawberry Mango
Strawberry Tangerine
Mango Pineapple
Orange Mango
Watermelon Mango
Mango Melon
Watermelon
Pineapple Guava
Papaya is a very high-scoring flavor
among consumers, regardless of
their experience level with Hispanic
brands.
96
94
92
90
88
86
84
82
80
Guanabana Strawberry
Dragonfruit Mango
Hibiscus Strawberry
Tamarind Mango
Passion Fruit
Guanabana Pineapple
Mango, which has a strong
consumer preference, is a top
flavor choice in many product
categories.
Strawberry Passion Fruit
96
94
92
90
88
86
84
82
80
Strawberry Mango
Mango Pineapple
Orange Mango
Watermelon
Mango Passion Fruit
Mandarin
Mandarin Passion Fruit
Watermelon Mango
Strawberry Tangerine
0-10%
10-20%
20-30%
30-40%
40-50%
54.1%
million in US
40%
$50-100K
annual income
$500 billion
spending power
17.4%
of US population
128
million in 2060
THE BIGGEST ETHNIC GROUP IN THE US: DISTRIBUTION BY STATE
MILLENIAL HISPANICS
UPSCALE LATINOS IN THE US
bicultural acculturatedunacculturated
of total
Hispanic
population
75%
under 45
years old
In consumer testing, tangerine
scored high among consumers
experienced with Hispanic brands.
Strawberry Passion Fruit
96
94
92
90
88
86
84
82
80
Strawberry Mango
Mango Passion Fruit
Peach Passion Fruit
Mango Pineapple
Orange Mango
Watermelon Mango
Mango Melon
Watermelon
Mandarin Passion Fruit
Pineapple Guava
Mandarin scored well when paired with both passion fruit and papaya.
Papaya Mango
Papaya Strawberry
96
94
92
90
88
86
84
82
80
Guanabana Strawberry
Dragonfruit Mango
Papaya Orange
Papaya Rasberry
Hibiscus Strawberry
Tamarind Mango
Passion Fruit
Guanabana Pineapple
Strawberry Passion Fruit
96
94
92
90
88
86
84
82
80
Strawberry Mango
Mango Passion Fruit
Strawberry Tangerine
Peach Passion Fruit
Mango Pineapple
Orange Mango
Watermelon Mango
Mango Melon
Watermelon
Pineapple Guava
RUBY RED GRAPEFRUIT
TAMARIND
GUANABANA
WATERMELON
HIBISCUS
COCONUT
HORCHATA
PINEAPPLE
GUAVA
MANGO
PAPAYA
PASSION FRUIT
Strawberry Tangerine
Papaya Mandarin
Mandarin Passion Fruit
Tamarind Mango
Passion Fruit
Watermelon
Watermelon Mango
Guanabana Pineapple
Hibiscus Strawberry
Mango Pineapple
Pineapple Guava
Strawberry Passion Fruit
Mango Passion Fruit
Peach Passion Fruit
Mandarin Passion Fruit
Papaya Mango
Papaya Strawberry
Papaya Orange
Papaya Rasberry
Papaya Mandarin