Verjuice is a sour juice made from unripe grapes or other sour fruits. It is mainly used as a culinary ingredient to add tartness to dishes, such as marinades, sauces, and dressings. The spelling of the word "Verjuice" is pronounced as /vər.ˈdʒuːs/ with the stress on the second syllable. The "v" is pronounced as a voiced labiodental fricative, while the "j" is pronounced as a voiced palatal fricative. The spelling "juice" refers to the liquid extracted from fruits or vegetables.
Verjuice is a tart, acidic liquid that is made from unripe or slightly underripe fruit, specifically grapes, apples, or other sour fruits. It is typically produced by pressing the juice out of these fruits before they fully ripen, resulting in a distinctively sour and tangy flavor profile. The word "verjuice" originates from the French term "verjus," which translates to "green juice," referring to the unripeness of the fruit used.
Historically, verjuice has been widely used in cooking and as a condiment, particularly in Middle Eastern, Mediterranean, and European cuisines. It has a long history dating back to medieval times when it was frequently employed as a souring agent before the arrival of citrus fruits. Verjuice acts as a natural acidifier and can provide a pleasant tartness to various dishes without overpowering the other flavors. It is commonly used in vinaigrettes, sauces, marinades, and dressings, lending a unique taste to culinary creations.
In addition to being a culinary ingredient, verjuice has also been used for medicinal purposes. It was believed to have various health benefits, such as aiding digestion, soothing sore throats, and even acting as a mild appetite stimulant.
In summary, verjuice is a sour liquid made from unripe fruit, primarily grapes, apples, or other tart fruits. It serves as a versatile ingredient in cooking, adding acidity and tanginess to a wide range of dishes, while also holding cultural and historical significance.
The acid juice of unripe fruits.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
The juice extracted from green of unripe fruit; an acid liquor expressed from unripe grapes, wild apples, &c.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "verjuice" has its origins in Middle English, derived from Old French. In Old French, it was called "verjus", which is a combination of two words: "vert" meaning "green" and "jus" meaning "juice". Therefore, "verjuice" literally translates to "green juice". The term was used to refer to the juice extracted from unripe grapes or other sour fruits. Verjuice was commonly used as a condiment or a ingredient in cooking during medieval times.