Macerate

To macerate means to soak food, usually fruit, in sugar, alcohol, juice or vinegar so it softens and gives off its juice. Sugar draws liquid out of cut fruit, which mixes with the sugar into a light syrup. Macerated strawberries for shortcake are the classic example. The word is used for fruit the way marinate is used for meat.

How to do it

1. Hull and slice or halve the fruit. Smaller pieces release juice faster.
2. Sprinkle with sugar: about 1 to 2 tablespoons per 500 g (1 pound) of fruit, more if it is tart.
3. Add flavor if you like: lemon or orange juice, a splash of liqueur, vanilla, or a few torn mint leaves.
4. Stir gently and leave it at room temperature for 15 to 30 minutes, or covered in the fridge for up to a few hours.
5. Stir once or twice so the juice coats all the fruit.

How to tell it is done

The fruit is shiny and slightly soft, and a pool of colored syrup sits at the bottom of the bowl.

Why it works

Sugar on the surface of cut fruit creates a strong sugar solution outside the cells. Water moves out of the fruit toward it by osmosis, carrying flavor. The fruit softens and the juice turns syrupy.

How to use it

Spoon macerated fruit over shortcake, pancakes, yogurt, ice cream or pavlova. Use it in trifles and fruit salads. Blend and strain it for a raw coulis, or cook it briefly into a compote.

For savory cooking, sliced onion or shallot macerated in vinegar and salt for 10 minutes loses its harsh bite. This is close to a quick pickle.

Common mistakes

• Macerating soft berries too long, so they turn mushy and pale.
• Using too much sugar, which hides the fruit.
• Leaving it out of the fridge for hours in warm weather.
• Throwing away the juice. It is the best part.

In recipes

"Toss the berries with sugar and set aside" is a maceration step, even if the recipe does not use the word.