Fruit Vinegar
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Commercial fruit Vinegars are usually made by macerating whole fruit in white wine or champagne vinegar. After the flavor and color has infused the vinegar, the solids are filtered out. The strength varies by brand and is usually 5 % or 6% acetic acid. The Vinegars have more or less fruit aroma and flavor, depending on the brand and production quality. These vinaigrettes and pan sauces. There are also fruit Vinegars made from whole fruit, which is crushed, fermented to produce alcohol and then fermented again with acetobacters bacteria to produce acetic acid.

Gluten Free


Low Fat


Low Calorie