Fruit vinegar

Fruit vinegar is a liquid condiment obtained from the alcoholic and subsequent oxidative fermentation of different types of fruits. Its flavor can range from slightly sweet to acidic, depending on the base fruit and the fermentation process, which is why it is highly valued for dressing salads, marinating meats, preparing sauces, and preserving food.

This vinegar has its origins in traditional cultures where fruits that were not in their best condition were used to extend their shelf life, a common practice in Mediterranean and Asian regions, although today its production has become globalized and diversified.

Among its properties, its ability to improve digestion, its low caloric content, and the presence of antioxidants stand out. These vary depending on the fruit used, which also gives it unique aromas and nuances. Furthermore, due to its natural acidity, it acts as a natural preservative in various culinary preparations.

In different Hispanic American countries, fruit vinegar may be known simply as fruit vinegar, apple cider vinegar (when apple is used), or even artisanal vinegar if it is homemade with local fruits.