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Mixed Fruit (scraps) Vinegar

September 21, 2014

aceto frutta

There are fermentations that require a little ‘practice, but others are extremely easy to obtain: vinegar is a perfect example.

If you never tried to make vinegar at home also try with APPLES, PINEAPPLE (peel) or with mixed fruit scraps.

What do you need? Fruit, water and sugar and a few drops of apple cider vinegar which is perfect as starter to speeds up the process. Centrifuge the fruit, enjoy the juice and keep the juicer pulp for this preparation. Fruit Vinegar will be ready in 3 months, but the taste will be unique, with your personal touch and it will makes special even a simple salad.

Fruit vinegar has many health benefits and can be used as well to prepare home made body care products and household cleaners… but personally I prefer to enjoy it with food.

Prefer seasonal, organic and local fruit. Fruit vinegar is very tasty with: peaches, apricots, apples, pears, melon, plums, grapes, persimmons. You can also add ginger, rhubarb, beetroot and other vegetables but mixed with fruit (maximum 10%) .


400g of mixed fruit pulp

70g of brown sugar + 2 tablespoons + 2 tablespoons

2 tablespoons apple cider vinegar (preferably homemade)

2 Liters of water


acetiera-ananasAbout the fruit pulp, there are two ways to prepare this vinegar:

1) Starting from scrap parts like skins and cores, blend them until you have a creamy mixture and add to the other ingredients,

2) If you start from whole fruit juice them, enjoy the juice and use the juicer pulp to prepare vinegar.

Put the pulp into a container sufficiently large and from large mouth, add brown sugar, apple vinegar, which has the function of starter and water. Stir, then cover with gauze and secure with a rubber band. Store in a cool, dark place and let it ferment for two weeks. After this time add 2 tablespoons of brown sugar, stir; tighten and left to ferment. After two weeks add further two tablespoons of sugar. After 3 months, the vinegar is ready: smell and taste are unmistakable. Strain the vinegar with a fine mesh cloth (not washed with soap) and put it in bottles. Keep it in the dark and left to ripen at least a month before eating. Do not be afraid to age your vinegar, the taste will become more and more enjoyable.

 If you find mold on the surface, eliminate them, it can happen. After two month should appear “the mother”, a compact layer of spongy light color, it is a good sign, vinegar is ready and you can proceed to bottle it. Keep “the mother” for the next vinegar, it will accelerate the process.


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