Psidium guava, Musa acuminata, AND Anona muricata VINEGAR

Abstract

The utility model relates to a fermented fruit vinegar and method of preparation that utilize overripe guava, banana, and guyabano to address post-harvest fruit spoilage and disposal. The solution provides a defined fruit blend combined with coconut sugar, rice grains, and distilled water to promote natural fermentation. The fruits are cleaned, prepared, blended into puree, placed in sterilized containers, inoculated with rice grains as a fermentation starter, and fermented for about three days to produce vinegar. Unlike conventional single-fruit or synthetic vinegars, the utility model converts surplus fruits into a stable, nutritious, and value-added product through a simple, low-cost process suitable for small-scale production. The resulting vinegar may be used as a food condiment, preservative, or functional beverage ingredient while reducing agricultural waste and improving resource utilization.