Pineapple Vinegar

Living_proof

Has anyone made this from pineapple scraps please? I think making it is straightforward, am just wondering how you would use the vinegar. I have never had anything made with it so don't have the palette to imagine where it might go best. Either that or I will dehydrate the core for general fruit powder. Any advice from all you lovely frugallers out there please?

Ken68

New one to me LP, would it keep? Maybe to sprinkle on something sour, or as a pep up to chicken or meat dish, aka cranberry sauce.

PasturesNew

Sounds like something I'd be prepared to splash onto some pasta as the lubricant ... and then some "bits" of whatever I felt might taste all right as a pasta salad

Maybe some bits of cold chicken....

OurLass

Living_proof wrote: »

Has anyone made this from pineapple scraps please? I think making it is straightforward, am just wondering how you would use the vinegar. I have never had anything made with it so don't have the palette to imagine where it might go best. Either that or I will dehydrate the core for general fruit powder. Any advice from all you lovely frugallers out there please?

Would it go with gammon?

OurLass

It would make a great vinaigrette if mixed with oil.Or a salsa.Or a marinade for meat (especially pork) or fish maybe.
Perhaps use in cocktails, as I'm sure it would make an excellent drink.,...less acidic than normal vinegars.
Also I think it would be good in a cabbage coleslaw. Worth trying.:-)

Gigervamp

Funnily enough, this recipe for pineapple vinegar has just come up on my Twitter feed.

I think it would be good used as a salad dressing, in a salsa, or as a marinade (maybe for gammon).

lostinrates

I haven't made any fruit vinegar, but it have a clue of bought ones in my cupboard.

I'd say some are VERY sweet and more suitable to have with icecream or fruit salad than savory meals, or perhaps drizzled over cheeses that usually go with that fruit. I like the sweet savoury thing a lot, but they can be REALLY sweet, so for those that don't its worth bearing in mind. I'd suggest its the kind of thing you can only tell by trying.

Living_proof

I saw a recipe for it when I was looking for an apple cider vinegar one which I already have on the go. I just feel there is so much waste on a pineapple so I think it's worth a try. Thank you for all your suggestions and how strange Gigervamp that the recipe should cross your path like that! There's quite a few mentions of it on Google but I think one would have to taste it to decide. Sweet and sour should be a goer at least.

Gigervamp

lostinrates wrote: »

I'd say some are VERY sweet and more suitable to have with icecream or fruit salad than savory meals,

Oh, that reminds me, I've got some raspberry vinegar and I read somewhere that it makes a nice drink if you mix it with water. So that might be another idea for the pineapple one.

Living_proof

I am just about to cut my pineapple up and make a start on the vinegar and have just found a new recipe by Alison Murray at Om Nom Ally which suggests the resultant vinegar is a priobiotic. I hope it does better than the apple vinegar which hasn't moved or changed after about a week. I am going to move it to somewhere darker and hope that works. I will keep you informed