A new flavour trend dubbed 'fricy' – a portmanteau of fruity and spicy – is taking off in the UK, with South American-inspired drinks and dishes flying off the shelves. At Mango Twist in Seven Sisters, London, customers queue for offerings like the 'Volcano' slushie, a take on the Mexican chamoyada made with mango and chilli. Hannah, 26, a repeat customer, says she loves the combination when it's balanced.
Social media has popularised the term, joining 'swicy' (sweet and spicy) and 'swavoury' (sweet and savoury). Sales data reflects the trend: Sous Chef reports a 19% year-on-year increase in sales of Tajín, a lime and chilli spice blend, in 2026. Waitrose has seen a 30% rise in sales of its Mango Amba Sauce, while Hot-Headz! notes a surge in pineapple and mango hot sauces over the past six to 12 months.
Dominic Vargas, who opened Mango Twist in 2024 and now has four branches, says the combination of 'tangy, spicy, sweet, salty' is something not easily found in the UK. The visual appeal of the drinks, documented on TikTok and Instagram, has drawn customers. The Volcano slushie features a Tajín candy-dipped straw, adding to the experience.
Chefs are also embracing fricy flavours. Ethan Pack, head chef at Three Sheets in Soho, incorporates them into dishes like tomato on toast with spicy Peruvian aji verde sauce and raspberry vinegar gel, and a raspberry and chilli margarita. He attributes the trend to a broader rise in South American cuisine in the UK.
Luke Larsson, head chef of northern Thai restaurant Khao Bird, notes that while chefs have long used fruit in savoury dishes, diners are now more open to these combinations. His menu includes a watermelon salad finished with a spicy dressing, reflecting the growing appetite for fricy flavours.
