【熱門時事分享】開心果 Pistachio｜從杜拜爆紅甜點到時尚綠，為何讓人陷入瘋狂？｜20250818

歡迎收聽《HOT 基礎英文新聞：熱門時事分享》。
最近你是否也發現，到處都看得到「開心果綠」與「開心果口味」？從咖啡、甜點到時尚伸展台，這顆小小的堅果，正同時征服味蕾與視覺。今天，我們就來聊聊：開心果為何突然爆紅？

Welcome to “HOT English News: Let’s Talk Trends.”
Have you noticed pistachio everywhere—both as a flavor and as a color? From cafés and desserts to fashion runways, this tiny nut is trending. Today, we’ll explore why pistachio is so hot now.

所謂的「開心果熱」並不是單一現象，而是味道與顏色同時升溫：咖啡連鎖與甜點品牌接力推出開心果拿鐵、冰淇淋、巧克力等新品，國際媒體甚至把它視為 2025 的代表風味；同一時間，時尚圈把開心果綠捧上伸展台與街拍，從包款、洋裝到配件一路蔓延。味覺與視覺雙線齊發，讓開心果從餐桌走到衣櫥，也走進社群動態，成為你在日常生活中處處都會撞見的主角。

The “pistachio wave” isn’t a single fad but a twin surge of flavor and color: coffee chains and dessert brands keep rolling out pistachio lattes, ice creams, and chocolates—so much so that global outlets call it a signature flavor of 2025—while fashion pushes pistachio green across runways and street style, from bags and dresses to accessories. With taste and visuals rising in tandem, pistachio has leapt from the table to the wardrobe—and into our feeds—becoming a star you’ll spot almost everywhere.

開心果其實是「西亞—中東老住民」，常見於伊朗、土耳其一帶，後來一路向西到地中海、向東到中亞；近代也在美國加州大規模栽培。所以你吃到的開心果，可能「出身中東、在加州長大」。

Pistachios are native to West Asia and the Middle East—think Iran and Turkey—then spread around the Mediterranean and later to California. In short: an ancient nut with a very global life.

關鍵推手是一支「爆紅巧克力棒」：杜拜的庫納法開心果巧克力，奶油般開心果餡＋酥脆千絲酥，影片裡「掰開、卡滋、爆餡」的畫面超洗腦，直接把開心果送上演算法舞台。接著品牌跟進：星巴克冬季推出開心果拿鐵、開心果奶蓋冷萃咖啡等口味；各大餐飲也開始做開心果可頌、蛋糕、拿鐵。美食平台的搜尋趨勢更是一路走高，討論度不斷被放大。

The spark? A viral Dubai pistachio–knafeh chocolate bar—creamy filling plus crackly crunch made for addictive videos. Big brands piled on (Starbucks’ seasonal Pistachio Latte and Pistachio Cream Cold Brew), while bakeries rolled out pistachio croissants and cakes. Trend trackers show searches surging, amplifying the buzz.

台灣也全面跟上：便利商店出過開心果霜淇淋；星巴克台灣端上開心果巧克力星冰樂；像 PISTA CIAO 這類「開心果專賣」快閃很受歡迎。從咖啡廳甜點櫃到節慶禮盒，都能看到它的存在感。

Taiwan’s in: convenience stores tried pistachio soft serve, Starbucks Taiwan offered a pistachio-themed Frappuccino, and local dessert pop-ups like PISTA CIAO draw long lines. You’ll spot pistachio from café displays to holiday gift boxes.

為什麼會突然好想吃開心果？其實是多重感官一起發功：奶油般的堅果香和咖啡、巧克力特別合拍，外脆內綿的口感再加上「卡滋」的聲音，讓大腦直接判定「更好吃」；帶灰度的開心果綠給人溫柔、療癒又有質感的印象，視覺也被滿足。當社群短影音不斷重播剝殼、流心、拉絲的畫面，曝光本身就放大食慾與渴望；再加上大家對堅果「天然、好油脂、蛋白質、纖維」的健康光環，讓我們覺得吃起來不那麼有罪惡感。最後，聯名限定或一度缺貨的訊息會啟動稀缺效應，推著我們「現在就想擁有」。味覺、視覺與心理學一起出手，難怪開心果會成為我們腦中揮之不去的那一口。

Why do we suddenly crave pistachio? It’s a full-sensory combo: a creamy, nutty taste that pairs beautifully with coffee and chocolate; a crackly-outside, creamy-inside texture—plus that satisfying crunch—that tells our brain “this is delicious”; and the soft pistachio-green hue that feels soothing and premium to the eye. Social media then loops those crack-and-ooze shots, and sheer exposure amplifies appetite. A helpful “health halo” around nuts—natural fats, protein, fiber—makes the choice feel less guilty. Finally, limited drops or sell-outs trigger scarcity and nudge us to want it now. Put together—flavor, visuals, and psychology—it’s no wonder pistachio becomes the treat we can’t stop thinking about.

這就是開心果同時可以在「味道」與「顏色」上爆紅的故事！如果你喜歡這種「主題與雙語」的內容，歡迎追蹤我們、給五星好評，並分享給喜歡美食或想學英文的朋友。也告訴我們：下次想聽什麼主題呢？       

That’s the pistachio story—trending in flavor and color. If you enjoyed this bilingual format, please follow, leave us five stars, and share with friends who love food or English. Tell us what topic you want next! That’s all for this episode. See you next time!