For the production of Tropicai organic coconut blossom vinaigrette, freshly harvested blossom sap is naturally fermented and ripened for at least 8 months. The carefully selected ingredients and technical skills in addition to a careful treatment and a long ripening process make this sauce an unmistakable delicacy. The natural suspended solids are a quality feature of good coconut blossom vinegar. Coconut blossom juice, which is the basic ingredient of the coconut blossom vinegar, is freshly harvested by local fair trade peasant farmers on the Philippines. Coconut blossom vinegar cannot be put on the same scale as regular coconut vinegar, which is produced from the water remains of ripe coconuts. On the contrary, coconut blossom vinegar possesses a tanginess which, together with organic coconut blossom syrup and estragon, gives the Tropicai coconut blossom vinaigrette a full-bodied nuance.