Guava Persimmon vinegar evokes notes of dried apricot, honey, and a gentle warmth. Unmistakable and enchanting, the vinegar captures the guava perfume beautifully. The fresh tang brighten the palate, supported by a honey-sweet roundness and tropical floral fragrance. The acidity is vibrant but balanced and deeply satisfying.
Goes Well With
Fall Grain Salads - Farro, roasted squash, walnuts, persimmon vinaigrette
Spinach & Strawberry Salad - Musky floral vinaigrette with fresh berries and nuts
Blue Cheese - Sweet-tart contrast to bold Gorgonzola or Roquefort
Cream Cheese Crackers - pairing elevated with vinegar tang
Korean BBQ Galbi - marinade for short ribs
Cuban Lechón (Roast Pork) - Guava glaze for slow-roasted pork
Drinks
Morning Tonic - filtered water, guava persimmon vinegar, cinnamon and honey
Guava Shrub Punch - Sparkling water, guava persimmon vinegar, basil, and honey
Highlights
Persimmon has been shown to bind dietary fat and heavy metals for proper elimination. It also reduce LDL oxidation, lower triglycerides, and improve arterial elasticity. Persimmon polyphenols act as ACE inhibitors, relaxing blood vessels and naturally lowering hypertension.
Among the highest carotenoid content of any vinegar fruit, protecting against cataracts and AMD.
Guava is good for diabetes, immunity, skin health, and your digestion. It has antioxidant, blood sugar and anti-cancer properties. A phytochemical powerhouse - fermenting whole fruit dramatically amplifies its already impressive bioactive profile. Published research confirms fermentation increases total polyphenolic content by up to 70%, lycopene bioaccessibility by 13%, and DPPH radical scavenging activity to 81% making guava vinegar substantially more potent than raw guava juice.
Sold out
