Asian wild grapes

Ampelocissus arachnoidea, Vitis heyneana

fruit

Small sour, astringent wild grapes, used instead of vinegar; one makes a poor wine but a good vinegar.

Origin

China, Indochina, Java

Season (United States)

all year round

Preparation

The bunches are crushed for a sour juice, which is strained; it replaces vinegar in the dish.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

In Vietnam they are called nho rừng, 'forest grapes'.