This term refers to the acidic juice that is extracted from unripe fruit, typically from grapes or apples. The juice is often used in a variety of culinary applications, such as in marinades, dressings, or sauces, due to its tangy and acidic flavor. Additionally, it can also be used in the production of certain types of vinegar.
The extract derived from underripe grapes, apples, or crabapples, formerly utilized as a substitute for lemon juice or vinegar in sauces and other culinary applications.