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An over-head shot at a bowl of macerated fruit including strawberries, blueberries, blackberries, raspberries.
Print Recipe
How to Macerate Fruit
Prep Time
5 mins
Rest Time
2 hrs
Total Time
2 hrs 5 mins
 

Learn how to Macearte Fruit in our recipe to elevate fruit with intensified flavors, enhanced textures, and bonus syrup perfect for desserts.

Servings: 3 cups
Author: Gemma Stafford
Ingredients
  • 3 cup (15 oz/426 g) fruit or berries of your choice
  • ½ cup (4 oz/115 g) granulated sugar
  • Juice and zest of 1 lemon
Instructions
  1. Wash the fruit and cut if larger than bite-sized pieces.
  2. Place the fruit in a medium bowl with the sugar and lemon juice and zest.
  3. Cover and let sit at room temperature or in the refrigerator for 1-2 hours, tossing occasionally, until the sugar has dissolved and the fruit has released some liquid.
  4. Serve alongside a dessert, or spoon over pancakes, waffles or yogurt.
Recipe Notes
  • As with any fruit, using the best, seasonal fruit will always yield the best results, but macerating is also a great way to enhance off-season fruit.
  • To add more flavor, you can add two tablespoons of a liquor, liqueur, or vinegar of your choice.
  • Ground spices can also be an excellent addition, depending on what you are serving the fruit with.
  • Add a vanilla bean to your fruit: split the bean in half, scrape out the seeds, and add the seeds and pod to the macerating fruit. Remove the pod before serving.
  • Fresh herbs, grated orange or grapefruit zest, or grated fresh ginger are also wonderful ways to flavor macerated fruit!
  • This fruit only keeps for about one day but you can adjust the amount to suit your needs.