No one saw “fricy” coming

Back in January, we shared what food industry insiders thought would be trending in 2026. They thought swicy – the sweet/spicy combination – would be on the decline, to be replaced by swangy and swavory. Those are “sweet, spicy, converging with tangy” flavors that take swicy to new heights. The experts were half-right: swicy is out, but taking its place (at least in the UK) is not what was expected. Instead, the portmanteau of the moment turned out to be fricy.

Fricy is fruity and spicy, and it’s everywhere. Sales of the “hero product” of this trend, the Mexican lime and chili spice blend Tajín, are up almost 20%, and similar products that combine heat and fruit, such as Waitrose’s Mango Amba Sauce, are likewise selling briskly. As usual, social media is the main driver of the trend, with people posting Tajín-rimmed cocktails, fruit trays with spicy dips, frozen fruity treats sprinkled with spices, and more.

However, social media isn’t the only place that fricy makes an appearance. Chef Luke Larsson of northern Thai restaurant Khao Bird tells The Guardian that “Chefs have been playing with fruit in savoury dishes for a long time, particularly in cuisines like Thai food where fruit, chilli, acidity and salt are often used together. What’s changed is that diners seem much more open to those combinations and are actively looking for them.” I would be remiss not to mention the wide range of Indian chutneys that combine fruit and heat that have tantalized palates for centuries. While the word may be new, fricy isn’t a new taste sensation, it’s just enjoying its moment in the sun.