Article featured image

Rhymes with “marinate,” (or whatever, geez) and means something similar. But instead of infusing meat with flavor, you’re soaking fruit in sugar or something else. Why would you do something so nice to fruit? Let’s get into it.

Macerating isn’t limited to sweet applications. Fruit can be macerated in liquor, its own juice, even vinegar. The point is to draw the natural moisture out of the fruit so that it’s infusing the liquid, and vice versa. Isn’t that a pleasant thought? If using sugar, it’s wise to squeeze a little lemon or lime juice in there to temper the sweetness of fruit-on-fruit action. Um…moving on.

You’ll want to cut the fruit into slices or chunks to increase its surface area, and remove all seeds or pits. Then simply let steep in the flavorful liquid of your choice (we choose booze, for example) for up to a day, but at least a few hours. The resulting confection can be used as a dessert topping or even simply eaten by itself.

More Whatchamacallit on Food Republic: