Macerating Fruit Recipe
Learn the secret to softening fruit and making it taste like a juicy, sweet dream - macerating! With just 10 MINUTES + 1 INGREDIENT you can indulge in a burst of flavorful fruity bliss. Get my tutorial on HOW TO MACERATE FRUIT and use this simple technique to elevate your breakfasts and desserts to a whole new level of deliciousness! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 Clean Cutting Board
- 1 Large Non-Reactive Bowl (glass bowl or plastic bowl)
Ingredients
- 1 pound Fresh Fruit – cleaned and thoroughly dried
- 2-3 TBS Granulated Sugar (substitute: honey, agave, brown sugar)
- To Taste Flavor Enhancers – OPTIONAL (SEE NOTES)
Instructions
- Hull, Peel, Chop, or Slice Fruit (as needed): Hull strawberries, peel kiwis, and chop or slice any larger fruits, such as peaches.
- Add Fruit to Bowl: Transfer all the fruit to a large non-reactive bowl.
- Sprinkle on Sugar: Sprinkle the sugar, along with any flavor enhancers, evenly over the fruit in the bowl. Then use a wooden spoon or rubber spatula to gently stir, evenly coating the fruit in the sugar.
- Macerate: Cover the bowl with a lid or plastic wrap. Set aside and let the fruit soak in the sugar for 20-30 minutes, or until the sugar dissolves forming a syrup forms and the fruit softens. (Note: While not required, I like to stir the fruit halfway through the maceration time for even fruit-liquid-absorption.) (SEE NOTES)
- Use or Store in Fridge: Enjoy the macerated berries or soaked fruit over whipped yogurt, ice cream, pancakes, waffles, and more; or enjoy plain, straight from the bowl. Alternatively, you can transfer the covered bowl of macerated fruit to the refrigerator and store it for up to 6 hours. (Note: The longer the fruit sits, the softer and more flavorful it will become; however, after a lengthy storage, it will turn mushy!)
Notes
- Fruits: You can use this recipe to macerate most of your favorite fruits – berries, apples, mangoes, peaches, cherries, oranges, kiwis, and the list goes on. You can even use dried fruit, too! (Note: macerated dried fruits will last longer than fresh – up to 2 weeks.)
- Cleaning Fruit: Be sure to clean the fresh fruit with cool water and thoroughly pat it dry before macerating
- Flavor Enhancers: For extra flavor you can add fresh citrus (juice, zest, peel), fresh herbs, extracts, liqueurs, and vinegars. My favorite combinations:
- Strawberries: Add balsamic vinegar, fresh basil, and lemon.
- Rum Fruit Salad: Use a mixture of fruits and add dark rum, fresh mint, and a pinch of flakey sea salt.
- Brandy Mixed Berries: Use a mixture of berries and add brandy.
- Peaches: Try a mixture of brown sugar, brandy, and a splash of pure vanilla extract.
- Blood Orange Blueberries: Swap the white sugar for agave; add a little fresh lemon zest and blood orange liqueur.
- Maceration time will depend upon the type of fruit and your desired outcome. Fruits with thicker skins or harder-texture flesh will need a longer soak time to become soft and flavorful.
- Storage: Once prepared, you can store macerated fresh fruit in the fridge for up to 4 days.
Nutrition
Calories: 88kcal Carbohydrates: 23g Protein: 1g Fat: 0.1g Saturated Fat: 0.01g Sodium: 6mg Potassium: 101mg Fiber: 2g Sugar: 19g Vitamin A: 342IU Vitamin C: 2mg Calcium: 6mg Iron: 0.4mg