Banana Vinegar: What Would You Do With It?

Banana Vinegar: What Would You Do With It?

Faith Durand
Mar 10, 2011

Yes, you read that right. Banana vinegar. Have you ever tried this stuff? And if so, how do you cook with it?

I was lured into buying a bottle of this curious vinegar at Rancho Gordo, while I was resupplying my stock of dried beans. Steve Sando gushes over this banana vinegar in the Rancho Gordo web shop, saying that it has a mild fruity taste and that it adds this indefinable taste of the tropical to salads and meats. It isn't banana-infused vinegar, by the way. It's actually made from fermented bananas — a variety that is somewhere between a banana and a plantain.

I haven't quite figured out how to use it, though. It tastes tangy and assertive like any vinegar, of course, but it has a softened edge and a floral aroma of bananas that lingers in the mouth. I don't quite like the thought of putting it in my next dressing for mesclun, but I also don't want to save it just for desserts (although it would kill in a Bananas Foster preparation).

What do you think? How would you use banana vinegar?

Find it: Banana Vinegar, $15.95 at Rancho Gordo

Related: Early Fall Project: Make Fruit Vinegar

(Images: Faith Durand)

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