I always struggled with fruit flavors, just can't taste them. I have one mix, with mango, papaya and peach. It tastes of generic fruit and it's OK. My regulars are menthol, marzipan, ginger, coffee, caramel and a few others.
I kept picking up bottles of different fruits but nothing really worked. I have gooseberry, raspberry, blackcurrant and several others sitting around unused. Recommended % went from tiny to quite high and I tried them all. Did some searching the other day looking for percentage for something and saw several comments about fruit needing some kind of sweet additive. I added 1% of sweetener to an old bottle of blackcurrant and 1% marshmallow to my regular fruit mix. The marshmallow really helped the fruit. Not sure about the sweetener, the bottle of blackcurrant was 8% which is probably way too high for an FE flavor but it was a hail mary attempt to make it work. Might try it with lower % and some marshmallow.
I kind of gave up on it. I know there are people here who have blind spots for some flavors.
Has anyone here had a problem with fruit and figured out a solution?
I don't have any problems tasting fruits. Boosting a fruit with another flavor will help. The use of creams and vanillas can help.
Using a little FA Gin will enhance and make light fruit flavors bright and summery and will add sparkle to darker fruits and berries. It enhances all citrus flavors. Anything from a couple drops to 0.75% will do the trick (depending on what fruit is used) without adding any noticeable alcohol flavor to a mix.
I use a tiny amount of lemon to boost the flavor of oranges and pineapples.
A little raspberry will improve the flavor of strawberries (and vice-versa).
Watermelons can also be helped by a little strawberry (or raspberry).
In each of those examples I'm also using multiples of a fruit flavor in a mix to help boost the overall profile. As in, using a couple oranges, or strawberries, or watermelons etc. Same with other fruits. Raspberries, pineapples, mangoes, peaches etc. Same thing when I make my caramel and butterscotch juices.
For me, using multiples of the same kinds of flavors kicks up the profile I'm after. Multiples help to create a more convincing and unified mix.