To provide a method for brewing a vinegar by using at least a fruit of papaya as a raw material, by which the characteristics of the raw material fruit can be drawn out at maximum as compared with the conventional brewing method, and further to obtain a papaya fruit vinegar brewed by the method.

This method for producing a brewed vinegar (a fruit vinegar) by using papaya having a proteolytic enzyme useful as a component for a food material comprises using the whole fruit including the skin, the seed, the core, etc., which contain much of the proteolytic enzyme. As the result, the characteristics of the papaya can be drawn out at maximum.