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To increase Prunus armeniaca × P. sibirica and P. domestica × P. armeniaca added value; three natural fruit vinegars were designed. The results showed the nutrition of Prunus domestica × P. armeniaca cultivar Fengweimeigui vinegar (T1) had high minerals and microelements, especially the Ca and Mg reached to the 150.00mg/L, 85.40 mg/L, respectively; the vinegar of Prunus armeniaca × P. sibirica cultivar Zhongren No.1 (T2) not only have rich Na (2800.00 mg/L), P (123.00 mg/L), but also have plentiful amino acid that content reached to 200.08 mg/L. However, the mixture vinegar (T3) with pulps from Prunus domestica × P. armeniaca and Prunus armeniaca × P. sibirica had the middle nutrient contents, but the property was balanced. We therefore conclude that solid fermentation is a suitable method to preserve nutrients and value-added for Prunus plants fruit, and three types vinegars are suitable for different age people, and the difference nutrient contents and typical characteristic indicate that three vinegars are competitive products in market

Two Types of New Natural Materials for Fruit Vinegar inPrunusPlants