fruital

On the contrary, yayin and shekar being associated with the tithe of corn and fruital produce, would lead every unsophisticated mind to the supposition that they were some very simple preparations of fruit or juice, readily procurable in their natural form.

1887, F[rederic] R[ichard] Lees, Defences of True Temperance against Divines, Doctors, Editors, and Brewers, volume eighth, London: […] [F]or the Author at the National Temperance Publication Depôt, […], page 203

One of the most interesting areas of flavor formulation is the imitation of fruital aromas.

1975, Thomas E. Furia, Nicolo Bellanca, editors, Fenaroli’s Handbook of Flavor Ingredients: Adapted from the Italian Language Works of Giovanni Fenaroli, CRC Press, →ISBN, page 578

A fruital [translating frutal] symphony whose scales erupt furiously in the smell of your body. Here is the custard apple in its green dress, with its delicate soft muslin pants. Here is the star-apple with its childish milk; here is the pineapple, with its soprano crown…All these fruits, oh mulata, you offer me, in the clear bay of your body browned by the tropical sun.

1987, Ann Venture Young, editor, The Image of Black Women in Twentieth-Century South American Poetry: A Bilingual Anthology, Three Continents Press, →ISBN, page 26

Tagetes has a characteristic herbaceous, somewhat rancid odor with fruital, bitter undertones.

1997, George A. Burdock, Encyclopedia of Food and Color Additives, volumes III (P–Z, Indexes), CRC Press, →ISBN, page 2716