Fruit Vinegar and Fruit-Infused Vinegar: Vinegar that Tastes Like Fruit

Fruit vinegar is derived from fermented fruit, with the most well-known being apple cider vinegar made from apple wine or cider. Many producers also use the term fruit-infused vinegar to describe vinegars in which raspberries, cherries, or oranges are steeped to impart their color, fragrance, and sweetness. Both methods lead to vinegars that taste rounder and fruitier than a classic wine vinegar.

Two Production Methods, Many Varieties

Fermented from Fruit: Apple Cider Vinegar

For apple cider vinegar, apples first ferment into apple wine or cider, after which acetic acid bacteria convert the alcohol into acid. At DR. HÖHL'S in Maintal, this process uses the direct juice of whole meadow orchard apples to create a double-fermented vinegar with 5% acidity, which is bottled either naturally cloudy or vegan-filtered. ezzich ferments regional organic apple wine, while Gruber's Fruchtzauberei in Styria uses apple cider. Naturally cloudy means unfiltered: a fine sediment at the bottom of the bottle is part of it, and sometimes a mother of vinegar forms.

Infused with Fruit: Raspberry, Cherry, Orange

Fruchtwerker in Talkau cold-infuses whole fruits in brandy vinegar and wine vinegar, using 15 to 25% of the bottle depending on the variety, and sweetens them with sugar. The result has only 3% acidity and a distinct fruit flavor: soft and dark for blackberry, fruity and tart for pomegranate, and zesty for lemon. ezzich takes a different approach. Freeze-dried raspberries or aronia berries, dried figs, and apple juice are added to naturally fermented vinegar, which remains stronger with at least 5% acidity and derives its sweetness solely from the fruit.

Our Producers of Fruit and Fruit-Infused Vinegars

Most bottles in this category come from Fruchtwerker. Our best-seller is Raspberry & Vinegar with 25% whole raspberries, closely followed by Orange & Vinegar made from organic oranges with peel, slightly bitter like marmalade, and the tart Currant & Vinegar made from black currants. For braised dishes, there is Cherry & Vinegar made from sour cherries; for bulgur and lamb, Pomegranate & Vinegar. Honey & Vinegar with 40% honey rounds out the range for mustard dressings and cheese.

From DR. HÖHL'S in Maintal near Frankfurt comes the BioEss naturally cloudy apple cider vinegar, plus a clear, filtered version for preserving. Gruber's Fruchtzauberei from Reigersberg near Ilz in Styria makes a fruity apple cider vinegar from apple cider, intended for Styrian salad dressing with pumpkin seed oil. Wajos from Dohr on the Moselle calls its liquid fruit vinegars based on white wine vinegar "balsam": the light Raspberry Balsam contains one-third raspberry juice and is fruity-sweet, while the dark red Black Elderberry Balsam is berry-tart, both with a good 5% acidity.

ezzich from Großhaslach in Middle Franconia contributes organic vinegars, including the fine-tart Organic Aronia Vinegar in a rich dark red and the mild Organic Apple Cider Vinegar in the 500ml kitchen bottle. With the "Sour Winners" tasting set from Ölmühle Solling, you can sample five organic vinegars of 20 ml each side by side, from raspberry vinegar to apple-orange balsamic vinegar.

How to Use Fruit Vinegar in the Kitchen

Because fruit vinegars with 3% acidity are so mild, you can use more than usual in a dressing: one part vinegar to two parts oil, plus salt. Raspberry or blueberry vinegar suits lamb's lettuce with walnuts and goat cheese, while orange and lemon vinegar work well with fennel salad, fish, and light sauces. Cherry and plum vinegar belong in red cabbage and braised dishes, a dash of elderberry balsam in wild game sauce, and currant vinegar with duck, game, and chicory. Apple cider vinegar is the all-rounder for potato salad, coleslaw, apple red cabbage, and marinades. It also works for sweet dishes: a few drops of strawberry or blackberry vinegar over summer desserts, blueberry vinegar over pancakes, raspberry vinegar over vanilla ice cream. Diluted with sparkling water, apple or aronia vinegar makes a switchel or a vinegar spritzer for hot days.

Buying Fruit Vinegar: What to Look For

• Acidity: 3% as with Fruchtwerker for enjoying pure and generously, 5% and up as with ezzich, DR. HÖHL'S, and the Wajos balsams for marinades and preserving.
• Sweetness: Fruchtwerker sweetens with sugar; ezzich's fruit vinegars taste only of the fruit and are tart.
• Naturally cloudy or clear: Naturally cloudy apple cider vinegar is unfiltered and may form a mother of vinegar, which you can strain out; clear vinegar remains transparent, ideal for things like preserving jars.
• For comparison: The red tasting set bundles all five red varieties from Fruchtwerker; there is also a yellow trio with apple, orange, and lemon, as well as 3-piece sets of individual varieties.
• Storage: Keep cool, dark, and tightly sealed. The acidity keeps the vinegar stable for a long time; the color and fruit fragrance are strongest in the first few months after opening.

More from the Vinegar Category

You can find all our vinegars under Vinegar. If you are looking for a stronger partner for vinaigrettes and pickling, take a look at Wine Vinegar, featuring organic white and red wine vinegars from Franconia. Things get sweeter and denser with Balsamic & Balsamic Vinegar, which also includes apple balsamic and fruit creams.

Order Fruit and Fruit-Infused Vinegar Online

Whether it's a bottle of raspberry vinegar for your lamb's lettuce or a tasting set for a comparison at the kitchen table: you can order fruit and fruit-infused vinegar online at Leni & Hans, and your package will arrive in 1–3 days.