Donald Pszczola

Donald E. Pszczola

Imagine taking a tour through a global “flavor orchard.” There, you would find an exciting array of new fruit flavors ripe for picking. In that direction, for example, you might see such varieties as mango chili, citrus cayenne, and spicy pear. And a little bit up ahead, ginger peach or a berry mint.

Prickly pear cheesecake, anyone? How about a prickly pear smoothie? Varieties of less-familiar fruit, such as prickly pear, are finding their way into the mainstream. Their flavor, blended with other fruits, can create new opportunities for the food and beverage manufacturer, and may even help increase the consumption of fruit.Some of these flavors you know of—blueberry, cranberry, strawberry, and peach, just to name a few. Others, however, may have unfamiliar names. Take lacuma and mamey sapote. Based on fruits from Centr…


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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola

In This Article

  1. Food Product Development
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