Elegant Grapefruit and Pomegranate Vinegar

I wanted to eat something vinegary, so I made this salad with balsamic vinegar dressing.I recommend using a liberal amount of black pepper.If you chill Step 3 in the refrigerator for a bit, the flavors will really soak in. Recipe by Puyoringo

I wanted to make a salad using avocado and refreshing grapefruit that goes well with baguettes.I recommend sprinkling on a generous amount of black pepper. Recipe by Ruruoka

You can make a refreshing salad with what you have on hand.My husband isn't a fan of vinegary stuff, so I thought I should make it fruity and he loved it.If zucchini isn't in season, you could use cucumbers This time, I served it with a bit of red and yellow peppers.Adjust the amount of vinegar and honey to taste. Recipe by rose12

A granita is a traditional flavored Italian ice. Super simple to make and super refreshing to eat!! If you don’t like grapefruit, you should try using orange or mango. That’s super good too! Although.... mango is chalky. You should try another citrus instead.

Unripe grapes are sour and make a very special mild vinegar substitute called verjus.The bottom grapes on a cluster of red or white grapes are the last to ripen, and one and the same cluster quite often holds sweet grapes on top and sour grapes on the bottom.You can press these sour grapes into grape juice. You can make a wonderful vinegar substitute with this tart, sour, grape juice. We use it to make Dijon mustard.To buy sour grapes in the store, taste the bottom grape, buy the cluster, and separate the sour grapes from the sweet ones, usually a dozen or so. You can also ask your friendly farmers market seller to bring you 2 pounds of unripe grapes to make a pint of verjus.

Candied citrus peel is delicious. You can make this in much the same way as candied orange peel.If finishing with a coat of granulated sugar, it might become too sweet, so adjust the amount of sugar when cooling the peel. Recipe by Oshiruko

I used Caspian Sea brand yogurt to make a healthy ice cream.When you are freezing it, it helps smooth out the ice cream if you stir it a few times. If you stir it too many times though, it won't finish freezing so don't stir it too much. If it is a bother to stir it, you don't have to and it will still be fine.If it gets too hard, just pull it out for a little bit and let it approach room temperature. When it softens, it's ready to be eaten.I had this with ice cream and honey grapefruit. In step 1, I squeezed out the remaining grapefruit, mixed it with honey, and then dipped grapefruit in it.)It was delicious. Recipe by Orihime mama

I love pomegranate juice so I modified an American recipe ("Lots of Alcohol - 3 Types of Alcohol") to make it easier to drink.Leave it to rest for a while in the fridge before serving.Modify the fruit and sweetness to taste.If you don't want it to contain too much alcohol, you can dilute with soda water and it'll still be delicious. Recipe by Cookie shiasu

I usually make loquat alcohol with white liquor every year, but that kind of alcohol has a specific time period in which it needs to be consumed. Plus, you can't drive after drinking. Since I have a low alcohol tolerance, I can only drink a small amount. But with vinegar, you don't need to worry about getting drunk and you can freely enjoy the vital energy of loquats.Since it's difficult to gather a lot of seeds at the same time, just safe a small amount of seeds in a storage jar whenever you eat a loquat. Add honey to the loquat vinegar at a 1:1 ratio. For a quick and easy drink, just dilute it with water. Recipe by Rose

When I see fruit in season, I just can't resist the urge to turn it into jam.Add it to yogurt, or spread on bread.I love the sweet smell in the kitchen when I'm making jam, too.Since both the peel and membranes are removed, not a lot of scum will come out. Be sure keep skimming when it starts to simmer.I don't like the bitterness of marmalade so I leave the peel out, but if you do like that bitter flavor, it's probably better to add the peel for a bitter flavor accent. Recipe by Orihime mama

You can do this with any soft flesh fruit like blackberries, strawberries, raspberries, blueberries, or a combination. I use this on salads, fruits, veggies, pasta and pasta salads, sandwiches, chicken dishes, bread dipper, even drizzle over cheese or sorbet.

Pomegranate molasses is a traditional ingredient in Middle Eastern cooking and can be used in a variety of dishes. If your local supermarket doesn't sell it, it's easy to make Homemade Pomegranate Molasses!#nikicuisine #12plates