Bright. Bold. Layered.

Eight Tropical Fruits Working Together

Pineapple and mango aren't just first on the label—they're doing the heavy lifting. Pineapple brings bright acidity and tropical sweetness. Mango adds body and smooth fruit depth. Together they create the foundation everything else builds on.

Then kiwi adds green tartness. Banana contributes creamy texture without announcing itself. Fresh-squeezed grapefruit juice, lime juice, and orange juice layer in citrus brightness—each one distinct, none of them dominating. The fruits work as a team, not a lineup.

This isn't fruit masking heat or heat cutting through fruit. It's fruit and fire integrated—each one making the other more interesting. When you get that balance right, you don't need to choose between sweet and spicy. You get both, fully realized, working together.

Body from Fruit and Vegetables

Tropical gets its body the same way Original and Whiskey do: from real ingredients cooking down. Pineapple and mango create natural thickness. Banana adds creamy body. Peppers—habanero, jalapeño, bell pepper—reduce to substance.

No xanthan gum. No thickeners. Just fruit and vegetables creating the kind of body that coats your food instead of running off it. The thickness comes from what's actually in the bottle—real ingredients at work.

That body matters when you're balancing this many fruits. Thin sauces let flavors separate—sweetness on one side, heat on the other. Body lets everything integrate. You get complexity that unfolds together, not flavors taking turns.

Thick enough to stay put on tacos. Smooth enough to blend into dressings.

The "Swicy" Thing

Apparently sweet-and-spicy is trending now. They call it "swicy." We've been making it for almost two decades, back when people just called it "hot sauce with fruit."

The concept isn't new. Fruit and heat have worked together in sauces forever—Thai, Caribbean, Southeast Asian cuisines figured this out centuries ago. What makes Tropical different is the layering. Eight fruits means you're not getting pineapple-plus-habanero simplicity. You're getting brightness from citrus, depth from mango, tartness from kiwi, all meeting fresh pepper heat.

Sweet doesn't apologize for heat. Heat doesn't overwhelm sweet. They're partners, not competitors. That's what balance actually means—not compromise, but both things fully present and working together.

Low Sodium—50mg

Tropical is 50mg sodium per serving. That's Low Sodium by FDA classification (Original is 35mg Very Low Sodium, Whiskey is 25mg Very Low Sodium). Still significantly lower than the 150-200mg you'll find in most hot sauces.

When you start with eight tropical fruits, you've already built serious flavor. The fruits bring natural sweetness, acidity, and depth. Salt enhances that—gives everything more presence—but it doesn't need to carry the flavor. At 50mg, the salt does its job without overwhelming the fruit-and-pepper balance you've built.

Most fruit-forward sauces either go heavy on salt to balance the sweetness, or they lean so sweet they barely register as hot sauce. Tropical threads that needle—enough salt to keep it savory, enough fruit to make it bright, enough heat to make it serious.

Heat That Brightens

Habanero and jalapeño bring the heat, but it arrives differently in Tropical than in Original or Whiskey. The fruit brightness makes the heat feel more immediate—not hotter, just more present. You taste fire and fruit together from the first bite.

It's medium heat, same level as the other two, but the character is different. Original builds complexity through smoke and savory depth. Whiskey unfolds slowly with bourbon patience. Tropical hits bright and stays bright—the heat enhances the fruit instead of competing with it.

If you want heat that deepens into richness, Whiskey's your answer. If you want heat that stays bright and lively, Tropical delivers that.

What to Put It On

Tropical works best where you want brightness and heat working together.

• Grilled seafood: Fish, shrimp, scallops. The citrus and fruit brightness complement seafood without overwhelming it.
• Chicken and pork: Skewers, chops, wings. Especially grilled or roasted where you want that char meeting fruit sweetness.
• Tacos: Fish tacos, pulled pork tacos, any taco where brightness matters. Tropical cuts through richness while adding complexity.
• Tropical salads and grain bowls: Mango salads, quinoa bowls, anything where fruit is already present. It amplifies what's there.
• Breakfast: Eggs, breakfast burritos, avocado toast, French toast, pancakes. The bright fruit heat wakes everything up without being aggressive.
• Cocktails: Margaritas, tiki cocktails, micheladas. It's not just for food—Tropical works as a bar ingredient for anything tropical or citrus-forward.

Brooklyn-Based. Hudson Valley-Made.

Tropical has been made the same way for almost two decades. Same co-packer in New York's Hudson Valley. Same process—cook down fruit and vegetables, add fresh peppers, layer citrus brightness. Same 8oz bottle because a sauce this bold demands a bigger bottle.

The recipe hasn't changed because it works. Eight fruits, fresh peppers, natural body, low sodium. You don't need to reformulate what's already balanced. You just keep making it the same way and let people discover it when they're ready.