Fruit vinegars have a long history. The Romans were the first known civilization to indulge in fruit vinegar drinks for their health. Their fruit vinegar drink of choice, which was called Posca, was made from grapes or figs and mixed with water and was thought to refresh and energize the body.
True fruit vinegars such as apple, blueberry, raspberry, blackberry, and black currant are made from fruit wines, which are then fermented into fruit vinegars. This differs from non-fruit vinegars that are flavored with fruit or fruit flavors. The latter is technically called a fruit-flavored vinegar. Fruit vinegars are easy to make (see recipe below) as well.
Fruit vinegars have a delicate flavor and aroma with a slightly sweet taste and pair well with fruit and other salads. They are quite popular in European countries and Japan, where fruit flavored vinegar drinks have experienced a dramatic upward trend in recent years, with the demand tripling from the years 2000 to 2004.
Recent studies have confirmed that vinegar is indeed beneficial to our health. Ingesting two to three tablespoons of vinegar diluted in a small glass of water before meals, especially those high in carbohydrates, appears to lower blood sugar levels. Additional studies indicate that drinking vinegar may also help to promote weight loss. The ascetic acid in vinegar contributes to saity or a feeling of being full.
Fruit Vinegar Recipe
- Glass or stainless steel pitcher, jar or other container with a wide mouth and spout is perfect. Do not use aluminum, plastic, or iron, which may interact with the vinegar
- 1 quart of unfiltered, unpasteurized vinegar (contains the bacteria needed)
- 1 quart of fresh fruit juice
- Warm, dark location for the fermentation process
To make fresh fruit juice, use a food processor and strain out the solids. Pour the unfiltered vinegar into the pitcher. Add the fresh fruit juice. Mix well.
Cover tightly with a cloth and place in a dark, warm location where the temperature is relatively constant-approximately 60 to 80 degrees Fahrenheit.
Leave the mixture for about 3 to 4 weeks, then begin sampling to test the strength. Making vinegar is not an exact science and it may take a few tries before the results are perfectly suited to your taste.
When the vinegar strength and taste is to your liking, filter the liquid, then pour it in clean, sterile glass bottles with stoppers. Let it sit for about 6 months.
Ŕ Bon Santé!
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