Maceration: meaning, definitions and examples

food preparation

Maceration is a process in cooking where fruits or other food items are softened through the absorption of a liquid. This technique enhances the flavors of the food, allowing them to meld together harmoniously. Common liquids used for maceration include vinegar, sugar syrup, juices, or alcohol. The result is often a more enjoyable texture and taste in the final dish. It is frequently used in desserts and can also be applied to enhance the flavor of sauces.

infusion, marination, soaking

Examples of usage

• She let the strawberries undergo maceration in sugar for a few hours before serving.

• Maceration of the peaches in whiskey created a delightful topping for the ice cream.

• The recipe calls for maceration of cherries in red wine for an exquisite flavor.