By Harold McGee
Fruit vinegars may simply be ordinary vinegars flavored by contact with fresh fruit, including apples, but they’re also made by fermenting the fresh fruit juices. Pineapple and coconut vinegars are examples. Fruit vinegars are interesting for their expression of the fruit’s flavor through the alcoholic and acetic fermentations.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.