What’s the Go with Froyo?

It seems a cold-culture fad has hit the streets of Sydney lately. With bright stores popping up left, right and centre, what is the go with froyo? Even the kids of The OC were all over it back in the day, with Marissa and Summer frequently spotted getting their dose.

For those of us (ahem, cool kids) that haven’t jumped on the bandwagon yet, we delved into the deep end to seek out what the fuss was all about. So now we can deliver the lowdown on the who, what, when, where — and, most importantly, why you’d even froyo at all.

So why froyo?

Well, for starters, you can get all the goss on who the 14-year-olds are crushing on in One Direction and also find out why Jess spoke to Matt on Monday at school, when they were like, totally over on Friday. All whilst you’re getting your dairy requirements in a guava and pineapple froyo. Just make sure you top it up with a few berries, so Mum knows you've had your antioxidants.

It seems we’ve all fallen for the marketing gambits, because although froyo contains all those fan-dangle bacterias like lactobacillus bulgaricus and streptococcus thermophilus, it literally is just frozen, yoghurt. Also known as frogurt, but froyo is the word on the street. Ah-der.

Where did this froyo fad stem from?

Froyo apparently originated in the US in the 1970s, when a gentleman named Hood introduced the soft serve dessert called Frogurt. Of course, everyone cottoned onto this fad and by the 1980s, it was all about fluoro leggings, frizzy hair and froyo. It's still massive in the US, and the revival here comes down to consumer preferences for 'healthier' options and the variety of flavours and styles. Plus, late-night dessert cravings are met, as the froyo places are open till 11pm most nights.

How does it work?

The froyo experience can be quite overwhelming — there are so many places to choose from and then there's an abundance of flavours and toppings as well. Once you've selected your size, flavour and desired toppings, young staff in bright uniforms will prepare the froyo for you behind the counter.

More perilous alternatives are those stores that are self-serve, where you pay by weight (eg, 59c per 28.35g). With heavy-handed serving and yoghurt nozzles that pour huge dollops out very quickly, be careful you don't spend all your pocket money on the froyo. Otherwise, you'll have to skip Friday froyo and miss out on what happened with Jess and Matt this week.

Other possibilities for a froyo hit include smoothies and yoghurt parfaits and some places offer the standard desserts such as chocolate souffles, waffles and churros. Moo Berry in Newtown is renowned for its signature Coconut Affogato ($6.50) — one for the grown-ups.

Flavours?

The standard original will always be an option, and is commonly a favourite among those who prefer that unique yoghurt taste. But like anything in the US, 50 of anything is just not enough, so there's always a new flavour waiting in the wings. Many places offer between four and eight flavours, with Yoghurtland having the most on offer — a whopping sixteen on rotation at once. Among the culprits you'll see available are: chocolate, vanilla, hazelnut, mango, passionfruit, strawberry, blueberry, pineapple, banana, coconut, lychee, biscotti, salted caramel, white chocolate macadamia, cookies & cream and guava & pineapple.

Toppings?

Once you’ve got the flavour decided, it’s time to choose some toppings to complete the package. And depending on where you go, there can be quite the variety, thus resulting in a lengthy decision-making process. Here are just a few (seriously, a few): muesli, cocoa krispies, maltesers, choc flakes, coconut shavings, fresh and dried fruit, fresh berries, Oreos, nuts, hot fudge, mini marshmallows, gummy bears, freckles, sprinkles, passionfruit, cookie dough and fruit pearls/bursts. Take your pick.

Best combinations?

There are any number of peculiar combinations — basically the ball's in your court. Personal preferences can get bizarre, but usually original is paired with fruity toppings such as fresh berries or passionfruit and sweeter flavours like chocolate are best with m&m’s, cookies or hot fudge.

Here are some of our favourites: caramel with brownie bits and crushed nuts, mango with shredded coconut and lime pearls, original with muesli and strawberries, watermelon with mini marshmallows and raspberries, hazelnut with hot fudge and choc chips, pomegranate sorbet with gummy bears, and vanilla with strawberry syrup and choc chips.

Showdown: froyo or gelato?

Yes, yoghurt is healthy, but the real killer with froyo is the fact that manufacturers have sweetened up traditional yoghurt to avoid the tart taste. Additionally, with all the fanciful flavours and topping options, froyo ends up being just as 'naughty' (or whatever) as gelato. Plus, why are we catching on to this US fad when their credibility in the food arena is, well, to be debated?

Regardless, it comes down to taste, and frozen yoghurt maintains tartness to it, whereas its frozen rivals are much sweeter. But we love treats — everything in moderation, right? So what if it is the Krispy Kreme of the yoghurt world, we say dig into whatever floats your boat. And despite froyo being the latest fad, something tells us it’ll linger a little longer, so you’ve got plenty of time to take your pick and be part of the active, probiotic froyo culture.

Froyo hotspots

Yogurberry: Locations: World Square, Chatswood, Epping, Strathfield, Eastwood, Bondi Junction, George St, Burwood.

Moo Berry: 160 King Street, Newtown

Yoghurtland: Locations: George St, Manly, Newtown, Parramatta, Macarthur Square.

Wowcow: 280 King Street, Newtown

Zwirl Yoghurt House: Chatswood, Newtown

Twisted Frozen Yoghurt: 36 Hall Street, Bondi

Top image: ninacoco. Toppings image: PincasPhoto. Via photopin cc