Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Acidulated water along with all the Acidulated water containing recipes presented on this site, with 14 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Acidulated water recipes added to this site.

These recipes, all contain Acidulated water as a major wild food ingredient.

Water that has been made slightly acidic by the addition of an acid substance such as lemon juice or vinegar (about one teaspoon to half a litre of water). Peeled fruit and vegetables such as apples, pears, celeriac, globe artichokes and salsify are immersed in acidulated water to prevent them from discolouring. It can also be used for cooking. Cauliflower, for instance, will be snowy white if boiled in acidulated water and broccoli will keep a bright green colour.

The term, in a general sense can be used for the souring of any liquid by adding an acid (whether a purified acid such as acetic acid or hydrochloric acid, or a natural acidic substance like vinegar, citrus juice, tamarind, mangosteen).

Acidulated water (typically with lemon juice) is also used for preserving the colour of fruit and vegetables (potatoes, bananas, apples, pears, etc) whose flesh tends to oxidize and brown if left open to the air after peeling and prior to cooking.