I posted earlier about how everything is too damn sweet, which was drawn mostly from my US experiences, but now I often think about German cuisine, now that I live there.
For the most part, German cooking is making a trend towards all kinds of fruit additives to their food. Not additives in a way that apple juice would be added to fruit leather for sugar, but more that there is fruit added to foods just to add a sweet flavor. Sauerkraut can be found with pineapple in it, plum compotes accompany roasts, and others. Then you have salads with a little marmalade added "for sweetness", or with a drizzle of maple syrup. I suppose this is kind of common in American mainstream processed food, added sugar that is, but it seems that even more "cultured" forms of German food has this added sweetness. Which reminds me that for a curry soup, there's often fruit, like mango, added in, or oranges added to pumpkin soup.
No wonder Germany is starting to have problems with diabetes and obesity.
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