“If you’ve ever tried cooking with a fresh fruit vinegar, chances are you weren’t able to stop,” says Christopher Spivak, owner and founder of Mangé, a Massachusetts-based company that specializes in gastronomic cuisine.“Most people think that if you’ve tried one vinegar, you’ve tried them all – I certainly felt that way,” recalls Spivak. “That was until I traveled to France and experienced a real fresh fruit vinegar. At that moment, I knew there was an undeniable difference between fresh fruit vinegar and every other vinegar on the market.”
Unlike infused or syrup-based fruit vinegars, Mangé’s fresh fruit vinegars are made using fruit that has been picked at its peak, puréed and preserved in vinegar. “Our process allows the vinegar to capture the true essence of the fruit’s natural flavor,” explains Spivak. “Each one of our vinegars starts with a flavorful burst of fruit and finishes with a balanced, acidic kick.
Mangé’s full line of fresh fruit vinegars offer eleven flavors that are sure to please every palate, including: Blackberry, Blood Orange, Cherry, Fig, Green Apple, Mango, Passion Fruit, Pear, Raspberry, Red Pepper and White Peach.
Unlike other infused or syrup-based fruit vinegars, Mangé’s fresh fruit vinegars are made using fruit that has been picked at its peak, puréed and preserved in vinegar. The process allows the vinegar to capture the essence of each fruit’s natural flavor, creating a brilliant burst of fruitful flavor that can be added to any appetizer, entrée, dessert or cocktail.
I have been using these fruit vinegars in a variety of recipes. But the one recipe that my family keeps requesting is the summer asparagus salad. With farmer's market asparagus and the Mange Red Pepper Fruit Vinegar, the salad is light yet satisfying.
Summer asparagus salad with red pepper vinaigrette
1 pound fresh asparagus, trimmed
6 slices of bacon, crumbled
2 eggs, hard boiled, whites and yolks, separated and crumbled
2 tablespoons of Mange Red Pepper fruit vinegar
1/2 small shallot, thinly sliced
3 tablespoons oil olive
Salt, pepper to taste
2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)
Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5–8 minutes. Transfer to paper towels to drain; let cool, then crumble.
Cook asparagus in a large pot of boiling salted water until crisp-tender, 3–5 minutes, depending on thickness. Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
Whisk shallot and fruit vinegar, together in a medium bowl. Gradually whisk in olive oil until emulsified (which means it's incorporated together, no separation), then whisk in vegetable oil and season with salt and pepper.
Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
Disclosure: I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.