Basically, “to macerate” is to soak or steep in a liquid of some sort, and you can macerate fresh fruit in anything from lemon juice to liqueurs and can take basic fresh fruit from something basic to elegant in just a few steps. When I buy fresh strawberries, after I clean them I simply toss them in a little sugar and balsamic vinegar which really enhances their flavor, and particularly helps slightly under ripe berries taste fully ripened. You know how frustrating it is to buy a container of fresh berries that look lovely on top but when you get them home you find once you remove the top layer of berries the ones underneath are not properly ripened? This simple step will take care of that, and give you great tasting berries. I never thought about adding this simple step I often follow as a recipe onto this site, but after speaking to a number of folks who have never heard of doing this I thought it was time I shared it.
A Bowlful Of Macerated Strawberries
Deborah Mele 2011
- 1 Fresh Quart of Strawberries
- 1 Tablespoon Sugar
- 1/2 to 1 Teaspoon Balsamic Vinegar
- Wash your berries and cut off the stem end and cut smaller berries in half, large berries into thirds.
- Place in a bowl and add the sugar and a little vinegar.
- Toss to coat the berries and taste, adding a little additional vinegar if desired.
- Allow the berries to macerate for 30 minutes at room temperature before serving.