Romy’s Fruit Vinegars

Preparation info
  • Makes

    1 Quart

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This formula for lightly sweet, subtly flavored vinegar can be made with other acidic fruit purees such as mango, jackfruit, peach, or fresh passion fruit when available.


    Pineapple or Yellow Tomato Vinegar

    • 1 cup pureed fresh pineapple (from about 2 cups pineapple chunks) or pureed yellow tomatoes (from about 3 medium chopped tomatoes)
    • 3


    Combine the fruit puree with the vinegar in a 1-quart jar. Refrigerate overnight. The next day, pour through a fine-mesh strainer set over a bowl. Transfer the vinegar to a container with a tightly fitting lid, and refrigerate until ready to use. Let rest overnight before using. The vinegar will keep, sealed in the refrigerator, for up to 2 months.