Fruit the New Balsamic?

TORONTO — Fruit vinegars have arrived on the scene this summer giving way to bolder tastes than the regular white and balsamic vinegar standbys, according to The Globe and Mail’s Sebastien Centner.

Ideal for jazzing up fresh veggies or berries on a warm summer day, fruit vinegars in apple, raspberry, pomegranate and fig are making a splash. The new condiment can be created by pressing fruit, creating it from a fruit wine or combining regular vinegar with fruit or fruit essence, explains Centner.

For more details, including how to make peach vinegar, click here.