Editing Vinegar (section)

===Fruit===
[[File:Raisinvinegar.jpg|thumb|left|upright|[[Raisin]] vinegar]]

Fruit vinegars are made from [[fruit wine]]s, usually without any additional flavoring. Common flavors of fruit vinegar include [[apple]], [[blackcurrant]], [[raspberry]], [[quince]], and [[tomato]]. Typically, the flavors of the original fruits remain in the final product. Most fruit vinegars are produced in Europe, where a market exists for high-priced vinegars made solely from specific fruits (as opposed to nonfruit vinegars that are infused with fruits or fruit flavors).<ref>{{cite web
|url=http://www.vinegarbook.net/Fruit_vinegar.shtml
|title=What is Fruit Vinegar?
|work=vinegarbook.net
|access-date=10 June 2010
|archive-date=26 June 2010
|archive-url=https://web.archive.org/web/20100626192157/http://www.vinegarbook.net/Fruit_vinegar.shtml
|url-status=live
}}</ref> Several varieties are produced in Asia. [[Persimmon vinegar]], called ''gam sikcho'', is common in [[South Korea]]. [[Jujube]] vinegar, called ''zaocu'' or ''hongzaocu'', and [[Goji|wolfberry]] vinegar are produced in China.[[File:Persimmonvinegar.jpg|thumb|upright|[[Persimmon]] vinegar produced in [[South Korea]]]] [[Apple cider vinegar]] is made from [[cider]] or apple [[must]], and has a brownish-gold color. It is sometimes sold [[Filtration|unfiltered]] and [[Pasteurization|unpasteurized]] with the [[mother of vinegar]] present. It can be diluted with fruit juice or water or sweetened (usually with honey) for consumption.

A byproduct of commercial [[kiwifruit]] growing is a large amount of waste in the form of [[Unusually shaped vegetable|misshapen or otherwise-rejected fruit]] (which may constitute up to 30% of the crop) and kiwifruit [[pomace]]. One of the uses for pomace is the production of kiwifruit vinegar, produced commercially in New Zealand since at least the early 1990s, and in China in 2008.<ref>{{cite web |url=http://www.apctt.org/publication/pdf/tm_dec_biotechnz.pdf |title=Biotechnology in New Zealand |access-date=2010-03-15 |archive-url=https://web.archive.org/web/20110717190104/http://www.apctt.org/publication/pdf/tm_dec_biotechnz.pdf |archive-date=2011-07-17 |url-status=dead}}</ref><ref>{{cite web |url=http://www.versatilevinegar.org/latestnews_2008_12.html |title=The Vinegar Institute |publisher=Versatilevinegar.org |date=2008-10-20 |access-date=2010-03-15 |archive-url=https://web.archive.org/web/20100329023350/http://www.versatilevinegar.org/latestnews_2008_12.html |archive-date=2010-03-29 |url-status=dead}}</ref>

Vinegar made from [[raisin]]s is used in cuisines of the Middle East. It is cloudy and medium brown in color, with a mild flavor. Vinegar made from [[Phoenix dactylifera|dates]] is a traditional product of the [[Middle East]], and used in [[Eastern Arabian cuisine|Eastern Arabia]].<ref>{{cite journal | doi = 10.1021/ie50319a016 | title = Vinegar from Dates | year = 1936 | last1 = Das | first1 = Bhagwan | last2 = Sarin | first2 = J. L. | journal = Industrial & Engineering Chemistry | volume = 28 | issue = 7 | page = 814}}</ref><ref>{{cite journal |last1=Forbes |first1=Robert James |year=1971 |title=Studies in Ancient Technology, Volume 3 |url=https://books.google.com/books?id=Y84UAAAAIAAJ&pg=PA78 |url-status=live |journal=[[Brill Publishers]] |volume= |archive-url=https://web.archive.org/web/20230317154434/https://books.google.com/books?id=Y84UAAAAIAAJ&pg=PA78 |archive-date=17 March 2023 |access-date=8 January 2016}}</ref>