Fruit and Balsamic Vinegar: the pairings to try
Spring is here and with its arrival, our craving for fruit has also increased. There are numerous fruits that can also be enjoyed in combination with Balsamic Vinegar, guaranteeing a unique organoleptic experience. Fruit and Balsamic Vinegar form a perfect pair: it all depends on taste, but there are some combinations that you should definitely try!
The most classic pairings
The classic and best known combination is that of strawberry and balsamic. The strawberry is a fruit rich in natural sugars, which encapsulates an intense, sweet flavour. When combined with this full-bodied condiment, the flavour of this fruit magically mixes with the characteristic taste of balsamic, creating something unique.
Another combination not to be underestimated when it comes to fruit and Balsamic Vinegar is when the delicious condiment is combined with pears. The pear is a sweet and juicy fruit that goes very well with balsamic vinegar. This is also one of the most classic and popular pairings.
Creative combinations of fruit and Balsamic Vinegar
Those who want to be a little more daring may prefer combinations that can be described as more creative and unconventional. One such is that between kiwi fruit and balsamic vinegar. The kiwi is a fruit rich in vitamin C, which goes very well with this condiment. Its sweetish, crisp flavour goes perfectly with the sweet-and-sour flavour of balsamic.
Besides the kiwi, one can try the melon. The latter is a delicious, water-rich fruit that can be served in small pieces. A drizzle of balsamic vinegar can be drizzled over these and then a light sprinkling of salt can be added. This combination of fruit and Balsamic Vinegar is definitely exceptional!
Some tips to ‘bring’ to the table
Balsamic vinegar is a very versatile condiment and can also be served with other fruits, such as peaches and berries… It all depends on taste and the type of menu you want to serve. The advice is to try a slice of your favourite fresh fruit with this dressing and then give a final verdict. Still talking about fruit and Balsamic Vinegar, we must say that combinations with dried fruit are not bad either!
When choosing which balsamic vinegar to use, it is important to favour only good quality products and to carefully evaluate the ageing of the vinegar: the older it is, the more intense its flavour will be. The latter is certainly a good criterion to keep in mind when choosing the type of balsamic vinegar that best suits one’s taste.
Fruit and Balsamic Vinegar: Ready-to-serve pairings
In addition to fresh fruit, you can also bring to the table our organic sweet-and-sour sauces, designed especially for those who like to combine fruit and Balsamic Vinegar. We have cooked high-quality organic fruits, using artisanal processing techniques, and combined them with one of our best products. The result? Delicious sauces made from apricots, sour cherries, figs, strawberries or blueberries and Organic Balsamic Vinegar of Modena P.G.I. Try it!
