Many cultures have a long history of making this rustic style of fruit vinegar using fruits like berries, figs, persimmons, pears and apples. Pineapple is one of the most common vinegars in both Mexico and Central America, as well as in Southeast Asia. While you can make this vinegar with just fruit scraps (peels and cores) as intoned in its name, it’s nice to include a combination of the flesh of the fruit for a brighter and more balanced flavor. This vinegar is typically not as strong as a traditional vinegar due to the addition of water.
~2 cups of fresh fruit or fruit scraps (the peels, flesh, and/or cores), cut into small pieces
1/4 cup sugar