Fruit-flavoured vinegars add a delicious touch to any gourmet recipe. Common flavors of fruit vinegar include raspberry, fig, tomato, mango, passion fruit, red pepper and cassis. Typically, the flavors of the original fruits remain in the final product. Alone or paired up with a nice Extra Virgin Olive Oil, fruit-flavored vinegars make the easiest, the most delicious and intriguing salad dressings around.
POIVRON AU PIMENT D'ESPLETTE
Taste: A handsome balance between sweet red peppers and just the right amount of flavourful Espelette pepper.
Usage:
Cooking: to deglaze veal chops, rack of lamb, poultry, pan-fried Mediterranean vegetables, and pan-fried cuttlefish with garlic and parsley.
Dressing: epicurean salads from Southwest France, mixed and green salads (cos lettuce, rocket, mesclun)
CASSIS
Taste: The blackcurrants intense scent and flavour, backed up by the perceptible sourness.
Usage:
Cooking: to deglaze meat or prepare poached pear with blackcurrant jelly. Great with pan-fried duck breast.
Dressing: green salad (lettuce, corn salad). A finishing touch for prunes in wine and blackcurrant cream. Also excellent drizzled on Dark Chocolate ice cream.
MANGUE
Taste: Sweet, smooth mango, and the acidity of vinegar
Usage:
Cooking: duck breast, caramel pork, chutney. As a dessert with coconut and mango cups.
Dressing: perfect for preparation of exotic salads with shrimp or lobster, on king prawn brochettes with spicy sauce
FRAMBOISE
Taste: The raspberrys intense fruity and tangy flavour combined with vinegar.
Usage:
Cooking: ideal to deglaze veal liver, foie gras scallop, duck breast and game. A few drops of this vinegar in the pan when the recipe is nearly ready blend into the juices to make an amazing sauce.
Dressing: fine salads (confit gizzards, smoked duck breast, poultry livers).
FIGUE
Taste: Fig and vinegar in harmony.
Usage:
Cooking: to deglaze white meats or pan-seared fois gras. Mixed into roasted fig juice.
Dressing: salads with a bite (mesclun, rocket) together with fresh goats cheese. Or even as a coulis on vanilla ice-cream.
PASSION FRUIT
Taste: Tangy, fresh, aromatic and smooth.
Usage:
Cooking: replaces lemon juice on fish when taken iout of the oven or pan. To deglaze scampi sautéed in olive oil.
Dressing: Ideal to marinade raw fish (scallop carpaccio, sea-bass tartare and sushi), exotic salads with shrimp or crab.
TOMATE
Taste: Sweet tomato and sour vinegar elegantly intertwine.
Usage:
Cooking: to deglaze white meat (pork chops, guinea fowl, veal chops.
Dressing: Mediterranean salads, ravioli with herbs.
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