Fruit vinegar drinks are common in Taiwan. I was served some at a dinner party recently and really enjoyed it. This drink, known just about everywhere except America, is wonderfully refreshing and offers many health benefits. Before you make a face, just try it once.

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Dad is really good at cutting slippery mangos.

You can order it on Amazon. But I’m making my own batch using mangos right now.

Below is a recipe I derived from Taiwanese friends (rooftop kickboxing buddies), who love to drink a cold cup of this over ice after a workout.

  • 5 parts fruit pulp of your choice (mango, berries, apples, etc.)
  • 3 parts Cider Vinegar or Rice Vinegar – organic apple cider vinegar recommended
  • 2 parts sweetener of choice (Turbinado Sugar or Raw Honey recommended

Put the pulp in a large jar and pour the vinegar over it. Let it sit for 4-5 days, and strain through a cheesecloth slowly. For sweetener; either include it right from the start and shake from time to time to incorporate — or slowly heat the fruit vinegar mixture after 4-5 days along with sweetener to create a syrup. You can pour over a lot of ice, or dilute with a bit of water depending on your taste.

The hip bartending crowd calls this a ‘shrub’.

Virgin or not, this tangy sweet fruity drink tastes fabulous in the hot weather, especially after over-indulging in the grilled or greasy foods that always show up at backyard get-togethers!