In the evolving landscape of table sauces, fruit-focused flavors inspired by Latin America are capturing the attention of chefs and consumers alike.

These vibrant condiments—from mango and pineapple salsas to chamoy and chipotle—bring together bold, culturally rooted flavors with functional versatility. And they’re part of an expanding category on grocery shelves.

According to Innova’s New Product Database, the compound annual growth rate among Latin American table sauces launched in the United States over the past five years reached 18.92%. Among the top 25 flavors of U.S. table sauce launches were mango, pineapple, and lime.

One of the benefits of fruit-forward sauces is how they convey a fresh, real-food image, an important consideration for many consumers. A 2024 Mintel report looking at global sauce trends found that 41% of US consumers who buy cooking sauces look for all-natural ingredients. Plus, fruit-forward sauces often make the food they’re paired with look better, which is important as more and more people turn to social media for ideas on what to eat next.

“It’s an appearance thing,” says Michelle Tu, an instructor of consumer and health sciences in the food and nutrition department at Orange Coast College in Costa Mesa, Calif. “The way a sauce glistens, its brightness. It looks fresh.”

Chamoy: A Tangy Counterpoint

In Mexico, pairing fruit with chiles and other savory ingredients is not a new idea. Tomatillos and tomatoes are technically fruit, and salsas made with pineapple and mango have been around for ages. Dried fruit is blended with chiles and chocolate in mole, and fruit salsas offer fresh, tangy accents to counter the rich flavors of braised or grilled protein. Plus, long-cooked traditional preparations, such as cochinita pibil, incorporate citrus juices to balance out flavors.

Earlier this year, culinary arts students at Orange Coast College were challenged to create a menu for the Student Culinary Team of the Year western regional competition put on by the American Culinary Federation (ACF). The competition theme was Baja California, so for one of the courses, students turned to the Mexican sauce chamoy for inspiration.

Made from dried fruits (typically apricots or plums), chili powder, lime juice, and salt, chamoy is most often used to give fresh fruit a tart contrast. It’s since found its way into cocktails, marinades, and snacks. According to Google Trends, interest in the search term “chamoy” rose sharply starting in 2021, and its growth may be fueled by younger consumers. More than half of Gen Z consumers enjoy trying new food and drink products, and they’re especially eager to explore global flavors, reports Mintel.

The goal in any sauce creation is finding a balance between acidity, saltiness, and sweetness. A smoky chipotle sauce blended with prunes becomes rounder in flavor. The same goes for bright, vibrant sauces.

For the ACF competition, students composed a magenta-hued sauce inspired by chamoy incorporating hibiscus, tamarind, dried apricot, piloncillo, and a dried chili-lime blend. To round out the sharp flavors of hibiscus and tamarind, students blended in prune paste, which also gave the sauce body and mild sweetness. 

For the competition, students spooned the sauce at the base of a salad, which made a strong visual contrast on the plate—and contributed to Orange Coast’s victory in the regional competition. Next, they head to Las Vegas at the end of July to compete in the national championship.

Photo: ©Sunsweet Growers / Leigh Beisch

Ingredient Considerations: Water Content and Product Availability

When crafting sauces, Tu advises students at Orange Coast to consider two main reasons why dried, frozen, or preserved fruits are often better to use than fresh.

First, there’s moisture content. These kinds of ingredients, such as a plum concentrate or prune puree, have less water content, allowing the chef or food scientist to start with less water. Otherwise, sauces need to cook much longer.

“Fruits and vegetables, they drink water to get their nutrients,” Tu says. “When you cook them, water has to come out. When you’re making sauces, unless you're using cornstarch or something to thicken them, you have to reduce the sauce down.”

The second reason is access. Preserved fruit ingredients are readily available, no matter the time of year. For instance, the season for fresh prune plums is only a few weeks long in late summer.

But the concentrate of that fruit can be a year-round part of a pantry. And this doesn’t necessarily diminish color or vibrant flavor, as the Orange Coast students discovered with their sauce development.

“When used correctly, no one notices the differences between fresh and preserved ingredients in the sauce,” says Tu. “They are generally impressed by flavor and are surprised by the sudden availability of the ingredient, especially when the ingredient isn’t in season.”