“Water” versus “Milk” flavors
I had long noted that there seem to be flavors that are better suited for milk-based products and some better for water based products. So milk would be ice cream (solid, frozen), pudding (solid, not frozen) as well as flavorings like Quik (liquid—milk), and egg creams (carbonated liquid). Water would be sherbet (solid, frozen), gelatin (solid, not frozen), Kool Aid (liquid), and soda (carbonated liquid).
I run across this article explaining:
Here’s Why Grape Ice Cream Isn’t a Thing
Grapes have a high water content, so when you try to use the fruit as a base for ice cream, chunks of that water therein tend to freeze. Chefs whipping up small batches of homemade grape ice cream can avoid this problem by pureeing the fruit, but it’s much harder to manufacture large volumes of ice cream when it’s flecked with bits of ice.
Of course, other fruits, like cherries, are also mostly water—and Cherry Garcia is one of Ben & Jerry’s most popular flavors. In short, it’s possible to make fruit ice cream on a larger scale, but the demand has to be there to make the hassle worthwhile (and for that matter, profitable).
And as Cohen explained, most people don’t even think to associate grapes with ice cream—so if Ben & Jerry’s made a grape-flavored dessert, it’s likely that nobody would buy it. Since cherry and vanilla are such popular flavors, it pays for the company to make Cherry Garcia.
The ice cream (and egg cream and Quik) flavors are chocolate, vanilla and strawberry. Banana is another common flavor for the milk products. Strawberry is a major flavor of Kool Aid and gelatin (but not pudding). I’ve always wondered why, as it seems to be an anomaly (though it is also common as mousse, which is like a thicker version of pudding that’s also commonly chocolate and vanilla as well. Meanwhile, butterscotch is the other common pudding flavor).
The strawberry “water” products to me don’t taste as good as the milk-based products, or the other fruit flavors of the water flavors, and needed not to be a separate flavor from the other berries. (Other ice cream flavors are nuts like butter almond or pecan and pistachio. Then, there’s mint and egg nog).
Cherry and grape, along with orange, lemon, lime and most other berries are more common sherbet/gelatin/Kool Aid/soda flavors. Cherry Garcia was the anomaly. For a mainstream store brand like Breyers, it was always cherry-vanilla. Then you have orange sherbet — vanilla ice cream blends.
Lemon “pudding” is really merengue pie filling, and a totally different consistency from chocolate vanilla and butterscotch (and obviously more water based).
Peach is the one that is good either way (ice cream, Kool Aid, soda and other water-based drinks, etc. Also tastes good as a Royal instant pudding mix I tried once!)
Cake on the other hand is a medium that commonly handles both sets of flavors (except grape; and while Duncan Hines and Betty Crocker once had cherry, that I don’t think I’ve seen in a long while. It too was pretty similar to strawberry). So cake leans slightly to the “milk” side (chocolate and vanilla being the most common flavors), and strawberry common as a mix (though comes and goes as a snack cake flavor. Little Debbie has a new set of strawberry cakes out for the holidays, I saw recently. Hostess had strawberry cupcakes before the shutdown). But lemon and orange are also very common (and well tasting).
Then there’s yogurt, which is dairy, but also mixed in the categories of flavors, with mainly fruit, but also vanilla. (Chocolate is more rare, though).
So since the Royal line that includes peach are really Greek yogurt flavors, it also includes cherry, and even blueberry in addition to strawberry and vanilla.
“Chocolate water” would basically be YooHoo, and I don’t think that tastes good. Occasionally, small companies will have chocolate soda.
I once took grape Kool-Aid and tried to make “grape milk” (after this PSA commercial called “magic cow” suggested you could make flavored milk with “drink mixes”), but it was nasty. The powder doesn’t even mix with the milk well. (My parents flipped at me wasting a whole container of milk for that. I wondered if the pre-sweetened version in the can which seemed more soluble would work better, but never tried it after that).
Never thought of why different flavors were more suited to milk or water, but them explaining the water content in the fruit is interesting. Chocolate and vanilla aren’t even fruits, and so have no water (the same with the nuts). Banana as well is rather dry. Strawberry seems to have less water than grape, cherry and the citrus fruits. Peach seems to be inbetween. (So I wonder why they forced strawberry as a common Kool Aid and Jello flavor, then. If it was demand, as they explained, then I wonder why that fruit).