Others found the revelation fascinating rather than off-putting, calling it “mind-blowing” that the sauce is essentially a savory twist on apricot jam. For many, it turned into a fun piece of fast-food trivia rather than a dealbreaker.
Why Fruit Works in Savory Sauces
While it may sound unusual, fruit has long played a role in savory condiments. Sweetness from fruit balances acidity, enhances depth, and complements salty or fried foods especially well. Think of chutneys, barbecue sauces, or sweet-and-sour glazes—fruit is often the quiet backbone.
In this case, apricot or peach brings natural sweetness, vinegar adds sharpness, and mustard and spices provide savory contrast. Together, they create a sauce that pairs perfectly with crispy, salty bites.
What This Means for Diners
For some people, learning about the fruit base might change how they see—or taste—the sauce. Those who dislike apricot or peach flavors may be more cautious, while others may appreciate the blend even more now that they understand it.
