Wow, it’s real (Photo: Alice Neville/Tina Tiller)
Wow, it’s real (Photo: Alice Neville/Tina Tiller)

KaiFebruary 14, 2024

Clear your freezers: The grapefruit and lemon Fruju is back*

Wow, it’s real (Photo: Alice Neville/Tina Tiller)
Wow, it’s real (Photo: Alice Neville/Tina Tiller)

Less than a year after being dumped from chillers nationwide, Tip Top has bowed to public demand and brought back a fan favourite ice block.

In May of last year, our world changed. It had nothing to do with the impending election, or another wave of Covid. No, this was something far more serious: the grapefruit Fruju had been discontinued. 

It was staggering news. The grapefruit Fruju had been declared the country’s fourth best ice block in an extensive ranking by Madeleine Chapman (“just the sourest of sour treats that somehow works”), and – controversially – awarded second placing in a slightly less extensive ranking of the entire Fruju range. Why oh why would Tip Top choose to condemn such a product to the annals of discontinued food products? 

In short, said a spokesperson for the manufacturer at the time, because while the grapefruit Fruju had a “very strong group” of dedicated followers, it was actually “the least popular of the flavours”.

Less than 12 months later, however, we bring good news for that “strong group” of devoted fans. The grapefruit Fruju has returned to our shelves, definitively proving its enduring popularity goes well beyond pure sales.

The Spinoff was first alerted to the news by dairy chain Night ‘n Day, who took it upon themselves to inform us via a Facebook comment on our article from last May. “WE’VE GOT THEM, THEY’RE BACK,” read the comment that few, if any, ice block fans would see. It triggered a powerful reaction from The Spinoff’s staff. “WHAATSDGAJSLDFJK,” said deputy editor Alice Neville in Slack, presumably in a flurried attempt to write “what the fuck.” Editor-at-large Toby Manhire weighed in, too: “This is huge.”

A visit to a local dairy confirmed that it was, in fact, huge. A whole stash of grapefruit Frujus were spotted in the chiller. Six of these soon arrived at the The Spinoff office, devoured before they had any chance at melting.

Noted grapefruit Fruju devotee Sinead Corcoran Dye, who last year told us she “burst into tears” after hearing that the ice block would no longer be sold, was overjoyed with today’s development when approached for comment by The Spinoff. 

“In 2023 I was heavily pregnant and severely unwell with hyperemesis which meant I couldn’t keep any food down for nine months. Except for: grapefruit Frujus,” Corcoran Dye explained. “When they started disappearing from my local dairies and supermarkets I truly started to panic. They were my lifeline. Every evening my husband would drive to the corners of rural Auckland to trawl their local Four Squares to buy every single ‘block they had left in stock. But eventually the supplies ran out.”

Reunited and it feels so good (Photo: Alice Neville)

While no longer pregnant, Corcoran Dye said today’s news had still made her day. “I know that this piquant, cold, not too sugary and utterly refreshing humble block of ice is not only a nauseous pregnant woman’s saviour – but a beloved, year-round treat for all.”

Tip Top has a history of discontinuing and then subsequently bringing back popular flavours. In late 2020, the Fruju Tropical Snow, long considered a fan favourite, returned to the shelves after a very dramatic exodus. A fan campaign a decade earlier had already pleaded for this product to make a comeback. In 2022, another staple of the Fruju line-up, orange, was also nixed from the catalogue – they were replaced by mango. Orange Frujus are still available in boxes of six.

Attempts to reach Tip Top to formally verify the news have so far been unsuccessful – and there is no mention of grapefruit Frujus on the manufacturer’s website. Still, there’s no denying cold, icy facts: it may nearly be March, but summer is finally here. 

*Update: Tip Top got in touch with The Spinoff after we published our story to confirm the grapefruit and lemon Fruju will only be available for a “limited” time, and only in select dairies and convenience stores. “We’ve had a lot of incoming inquiries from grapefruit and lemon fans over the last 12 months and luckily we’ve found the packaging and materials to be able to put together a limited run,” said a spokesperson. “We saw the opportunity to do it and the sun has been shining – so it’s perfect grapefruit and lemon Fruju weather.”

‘Become a member to help us deliver news and features that matter most to Aotearoa.’
Lyric Waiwiri-Smith
— Politics reporter
Keep going!
fijiboilup.jpg

KaiFebruary 10, 2024

Swapping snorkel and mask for knife and fork

fijiboilup.jpg

Tuna, scallops, crayfish, octopus, prawn, mahimahi and kingfish arrive on guilty-ish fancy plates in Fiji. Back home, marine protections are under a new, well, 64-year-old, threat – Shane Jones – so what should we be eating?

This is an excerpt from our weekly food newsletter, The Boil Up.

The first thing I packed for my trip to Fiji was a snorkel and mask I found in a cupboard at my flat. I imagined hours spent floating above colourful reefs of coral, sponges and funky sea weeds, watching tropical fish dart around nibbling at things. As it turns out, there’s not much snorkelling to be done around resorts on Fiji’s main island, and when you’re being hosted by one (thanks Marriott!), they are keen to keep you onsite, busy with resort activities. The most important of these is eating. Many hours are set aside each day to outlaw hunger. And so I found the sea life on my plate rather than through my borrowed mask.

There was fresh tuna tartare; lightly seared tuna; baby octopus smaller than my palm in a mystery buffet casserole; a scallop, in its shell, in parmesan sauce; seared scallops drizzled with green sauce; long octopus legs chargrilled; grilled crayfish tail; grilled mahimahi; mahimahi poached in coconut cream; prawn balls coated with coconut flakes and deep fried; lobster kokoda, kingfish kokoda, tuna kokoda, mahimahi kokoda. I was there for four nights and in that time I ate more sea creatures than I ever have before.

Seared tuna on watermelon with various accoutrements, from Voi Voi Bar Momi Bay.

It was not without guilt. Unfortunately, my boyfriend is a marine ecologist, which instantly wins him points at social occasions (“that was my dream job as a kid,” says every beautiful woman ever) and has kept me, for five years, unable to eat my signature dish of canned tuna on rice. We do not eat any fish unless we catch it ourselves. It’s not because we think that fish have feelings, but because whole ecosystems are collapsing, and that is a worry.

In Aotearoa marine conservation is facing a new, well, 64-year-old, threat – Shane Jones. Our minister for oceans and fisheries has long, strong links to the fishing industry and has received thousands, likely tens of thousands, of dollars in donations from fishing companies. Last week at the South Pacific high seas forum, he stressed that fishermen’s jobs are his priority. He blocked a proposal that would restrict trawling over wildlife hotspots on underwater mountains in the South Pacific. Jones has his eye on the Hauraki Gulf. “I’ve watched a relentless effort to try to destroy the commercial fishing industry in the broader Hauraki Gulf,” he said in December. Right now, there’s legislation before parliament to increase the protected areas there. It’s been more than a decade in the making, a mammoth effort by scientists, iwi, and policymakers, and Jones’ comments suggest he won’t let it pass. 

Back in Fiji, my guilt was quelled, a little, by our hosts telling us the fish are bought directly from local fishermen. As I enjoyed the delectables I imagined small-scale fishing, with no bycatch, and no tangled nets left behind. Later I found out that one resort goes through 12,000 eggs a day, which made me wonder about my assumptions. I was travelling with The Good Travel program which is offered across Marriott Bonvoy resorts. It gives people opportunities to participate in environmental protection, marine conservation and community engagement. We had an hour’s slot to meet a fisherman on our schedule, but he fell sick, so we ate more fish instead. Later we trialled a kids club activity, building a fish house from washed up coral stones, to provided habitat for coral and reef fish in the resort’s lagoon.

One dish that kept making appearances in different iterations was kokoda, Fijian raw fish salad. It’s considered Fiji’s national dish, and one of my hosts said it’s often eaten at home on Sundays with the family. In other words, it’s the Sunday roast of Fiji. The fish isn’t exactly raw, it’s cooked by leaving it in acid (lemon juice or white vinegar) for a few hours. It is delicious, and not hard to make. Perhaps it will replace canned tuna on rice as my signature dish.

I have stolen the following recipe from a cooking class at Marriott Resort Momi Bay. Is this a traditional version? Probably not – tomatoes don’t grow well in Fiji, and nor do onions. If you’re eating them there, it’s likely they’re from Aotearoa, so I guess it’s the perfect recipe for us!

The finest dicing I’ve ever managed.

I have stolen the following recipe from a cooking class at Marriott Resort Momi Bay. Is this a traditional version? Probably not – tomatoes don’t grow well in Fiji, and nor do onions. If you’re eating them there, it’s likely they’re from Aotearoa, so I guess it’s the perfect recipe for us!

Momi Bay kokoda

(makes 2 small portions)

80g fish fillet 

½ tomato

½ onion

Lemons

½ red capsicum

½ green capsicum

Salt

Pepper

A little fresh chilli

80ml coconut cream

Cut the fish into 1cm cubes, put it in a little bowl and cover in lemon juice (if you don’t have lemon, use white vinegar). Cover the bowl and let sit for three hours.

After marinating, the fish will be white, as if cooked. Rinse the lemon off.

Dice the veges, mix with the fish and coconut cream in a bowl and season with salt and pepper. Add fresh lemon juice and chilli to taste.

 

But which fish should I use?

Not snapper, please. We’ve been going way too hard on it for way too long and its populations are plummeting. If you’re buying fish, Forest & Bird put a guide together a few years ago. From the best options I’d suggest kahawai, albacore tuna or skipjack tuna for kokoda. If you’re not making kokoda and just want to taste the ocean, green-lipped mussels are sustainable, yum and cheap!

I don’t want to eat fish!

You can still eat kokoda. Substitute the fish with canned palm hearts. They’re my mum’s absolute favourite. I find the brine can be a little too salty so I always rinse them thoroughly. You can give them an oceany flavour by adding a bit of nori.