--- title: "Macerate: what it means in cooking — Tiny Plates" description: "To macerate is to soak fruit in sugar, alcohol or juice so it softens and releases its own syrup. It takes 15 minutes to a few hours and needs no heat." url: "https://www.tinyplates.dev/glossary/macerate" --- # Macerate To macerate is to soak fruit in sugar, alcohol or juice so it softens and releases its own syrup. It takes 15 minutes to a few hours and needs no heat. Also called Maceration, Macerated. 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](https://www.tinyplates.dev/glossary/marinate) is used for meat. ## How to do it 1. [Hull](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/coulis), or cook it briefly into a [compote](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/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. ## Recipes that use this technique 3 recipes from the sites we collect. * [![](https://www.onceuponachef.com/images/2019/05/strawberry-frozen-yogurt-hero-02.jpg)Strawberry Frozen Yogurtwww.onceuponachef.com · 30 min](https://www.onceuponachef.com/recipes/strawberry-frozen-yogurt.html) * [![](https://www.onceuponachef.com/images/2018/12/Slow-Roasted-Salmon.jpg)Slow-Roasted Salmon with French Herb Salsawww.onceuponachef.com · 60 min](https://www.onceuponachef.com/recipes/slow-roasted-salmon-with-french-herb-salsa.html) * [![](https://pinchofyum.com/tachyon/strawberries.jpg?fit=180%2C225)Balsamic Strawberries with Greek Yogurtpinchofyum.com · 35 min](https://pinchofyum.com/my-top-healthy-food-blogs) ## Related terms * [MarinateTo marinate is to soak food in a seasoned liquid of acid, oil, salt and aromatics before cooking. Here are safe times and why longer is not always better.](https://www.tinyplates.dev/glossary/marinate) * [CoulisA coulis is a smooth, pourable purée of fruit or vegetables, strained to remove seeds and skins. Raspberry coulis takes ten minutes and few ingredients.](https://www.tinyplates.dev/glossary/coulis) * [CompoteCompote is fruit cooked gently in sugar syrup until soft but still in pieces. See how it differs from jam and how long it keeps in the fridge.](https://www.tinyplates.dev/glossary/compote) * [HullTo hull a strawberry is to remove its green leafy cap and the hard white core under it. The word also means taking the outer husk off seeds and grains.](https://www.tinyplates.dev/glossary/hull) * [PickleTo pickle is to preserve food in an acidic liquid, either vinegar or a salty brine that ferments. Quick fridge pickles are ready in an hour or less.](https://www.tinyplates.dev/glossary/pickle) [More in kitchen science](https://www.tinyplates.dev/glossary/category/kitchen-science)[Every term from A to Z](https://www.tinyplates.dev/glossary)