How To Make Caramelized Strawberries

What fruits can be caramelized?

Caramelize – Fruit Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved. is a chemical change that makes naturally occurring sugars in fruit, when gently sautéed in butter, turn brown and quite flavorful. Fruit can also be further caramelized under a broiler.

• When sugar is heated to a, it decomposes or “caramelizes.” The melted substance is known as caramel.
• Its color changes first to yellow, then to brown, and it develops a distinctive and appealing flavor and aroma.
• One of the important products of sugar caramelization is an aromatic chemical, diacetyl, that provides a pronounced buttery aroma of cultured butter.

Pears, apples, bananas, peaches, mangoes, and almost all types of fruit can be caramelized. The fruit gets fairly soft during the process, so start with fairly firm fruit to begin with. SARAH SAYS: When you have small fruit, such as pitted cherries, you can caramelize them whole. HOW TO TIPS: 1. Peel, core and chop the pears into a large irregular cubes. For more baking help, go to 2. Place a large skillet over medium heat and add the butter to the pan. When the butter has melted, add the pears, then add the brown sugar, cinnamon and salt. 3. Cook the pears, stirring occasionally, until the moisture cooks off and they start to caramelize on the edges. The butter / sugar mixture should also turn a nice brown color. This will take 8-12 minutes. Do not overcook the pears. You do not want to cook them until they start to fall apart! SARAH SAYS: You can even add in some lemon juice or vinegar (raspberry, cider, or balsamic) while caramelizing to heighten the flavor of the caramelized fruit. 4. Spread the pears out on a rimmed baking sheet to cool. INGREDIENTS 4 tablespoons unsalted butter 4 ounces bittersweet chocolate, chopped 1 cup sugar 1/2. ​INGREDIENTS 2 large pink or red grapefruits, preferably organic 1 cup granulated sugar, plus.

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Hi, I’m Kelly Hong Contributing Editor, Food Stylist and photographer, since 2007. I have been working as a professional ceramic artist for over 25 years. : Caramelize – Fruit

What happens when you cook strawberries?

Roasting strawberries concentrates their natural sugars for a sweeter, deeper and richer strawberry flavor! The berry juices transform into a deliciously thick syrup with floral vanilla notes. These jammy and easy-to-make roasted strawberries are a deliciously versatile summer condiment. If you can slice strawberries and turn on an oven, you can make this recipe! The heat tenderizes firm, under-ripe fruit and the subtle use of aromatic ingredients, like vanilla and maple syrup and a squeeze of lemon, breathes new life into even the blandest of berries, turning them into the delightful summer fruits. pre-oven post-oven

Why do people put sugar in strawberries?

What Are Macerated Strawberries? – Much like a marinade, macerating fruit adds flavor by coating the berries with sugar, which draws out the juices making a sweet, fruity syrup that coats the berries and creates a delicious dish that can be used in a multitude of ways.

What happens when you cook fruit with sugar?

This simple 2-ingredient fruit compote is a delicious way to enjoy summer fruit. It’s incredibly quick and easy to make and can be served in many different ways. Fruit compote is basically fruit cooked with some form of sugar (such as granulated or honey) which produces a syrupy fruit mixture (‘mixture’ in French is ‘ compȏte ‘). It cooks quite quickly, enough for the fruit to release lots of juice while still holding their shape.

How do you caramelize fruit?

How to Caramelize Fruit – Slice all your fruit into segments- feel free to mix and match! I’m using both Plumcots and Apriums. This would be delicious with peaches, or you could even use apples and it would taste like an apple pie. All you need to do is warm up a little butter, brown sugar, cinnamon, and a drizzle of honey. It will quickly warm up and bubble like caramel. Toss all your fruit in the caramel and let it bubble away for about 5 minutes- it’s that quick! The fruit should be tender but not mushy. It’s kind of like a perfectly cooked fruit pie filling.

Is caramelized healthy?

Toshiro Agarwal • Updated: 91 days ago • Follow Caramel Day is celebrated on April 5th every year, and it is a day dedicated to the delicious and indulgent treat that is caramel, Caramel is a rich, sweet, and creamy confection that is made by heating sugar until it turns into a smooth, golden-brown liquid. Caramel is high in carbohydrates, which are the primary source of energy for the body. When you eat caramel, the sugar is quickly broken down and converted into glucose, which provides a quick burst of energy. This can be especially beneficial for athletes or people who engage in physical activities that require a lot of energy. Reduces Stress Caramel contains tryptophan, an amino acid that is known to promote relaxation and reduce stress. When you eat caramel, the tryptophan is converted into serotonin, a neurotransmitter that regulates mood and promotes feelings of well-being. Also read: Are mosquito coils safe for your health? Check out these side effects of using mosquito coils Improves Brain Function Caramel is rich in glucose, which is essential for brain function. Glucose is the primary fuel source for the brain, and it helps to keep the mind sharp and alert. Eating caramel can also increase the release of dopamine, a neurotransmitter that is involved in cognitive function and motivation. Enhances Digestion Caramel contains small amounts of fiber, which is essential for healthy digestion. Fiber helps to regulate bowel movements and prevent constipation. Caramel can also stimulate the production of digestive enzymes, which can improve the absorption of nutrients from food. Boosts Immune System Caramel contains antioxidants, which are compounds that protect the body from damage caused by harmful free radicals. Antioxidants can help to boost the immune system and reduce the risk of chronic diseases such as cancer and heart disease. Also read: Healthy habits for better fertility: A guide for women trying to conceive Improves Bone Health Caramel contains small amounts of calcium, which is essential for strong bones and teeth. Calcium also plays a role in muscle function and blood clotting. Eating caramel can be especially beneficial for people who are at risk of developing osteoporosis, a condition that causes bones to become weak and brittle. Promotes Healthy Skin Caramel contains small amounts of vitamin A, which is essential for healthy skin. Vitamin A helps to promote cell growth and repair, and it can also help to reduce the appearance of wrinkles and fine lines. In conclusion, Caramel Day is not just an excuse to indulge in a sweet treat, but it also comes with several surprising benefits.

Is caramelized the same as burnt?

burnt sugar adjective noun This term is used to describe a flavor as well as an actual item. When you melt sugar beyond the caramelization point, it can blacken and burn, in which case it would be the literal version of the phrase. Burnt sugar is also called black jack in the baking industry.

When this term is referred to as a flavor, the reference is to a deep, caramelized flavor, not an actual burnt flavor. To confuse things further, simple caramelized sugar is sometimes referred to as burnt sugar. Technically, caramelized sugar will register between 338˚ and 380˚ F, while truly burnt sugar is defined as 410˚ F or higher.

The temperature is so high that the sugar breaks down to pure carbon at this point.

Are cooked strawberries good?

Health Benefits of Strawberry Reviewed by on January 05, 2023 from the Serving Size 0.5 Cup (72 g) *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

• Vitamin C 47%
• Iron 0%
• Vitamin B6 0%
• Magnesium 0%
• Calcium 1%
• Vitamin D 0%
• Cobalamin 0%
• Vitamin A 0%

Strawberries are a favorite summer fruit. They appear in everything from yogurt to desserts and salads. Strawberries are a low-glycemic fruit, making them a tasty option for people looking to control or reduce their, June is usually the best time to pick fresh strawberries, but they’re available in supermarkets year-round.

• They are delicious raw or cooked in a variety of recipes ranging from sweet to savory.
• Strawberries are good for your whole body.
• They naturally deliver vitamins, fiber, and particularly high levels of antioxidants known as polyphenols – without any sodium, fat, or cholesterol.
• They are among the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium.

Just one serving – about eight strawberries – provides more vitamin C than an orange. This member of the rose family isn’t really a fruit or a berry but the enlarged receptacle of the flower. First cultivated in ancient Rome, strawberries are now the most popular berry fruit in the world.

In France, they were once regarded as an aphrodisiac. The vitamins, minerals, and antioxidants in strawberries can provide important health benefits. For example, strawberries are rich in vitamin C and, which are antioxidant compounds that may help to prevent the development of some diseases. In addition, strawberries can provide other health benefits related to: Insulin sensitivity The polyphenols in strawberries have been shown to improve insulin sensitivity in non-diabetic adults.

Not only are strawberries low in sugar themselves, but they may also help you metabolize other forms of glucose. Skin protection Strawberries have anti-inflammatory effects that may prevent skin damage when applied topically. In one small study, strawberry-based cosmetic treatments protected skin exposed to harmful ultraviolet A (UVA)-radiation, especially in combination with coenzyme Q10.

Osteoarthritis management One small study showed the anti-inflammatory benefits of strawberries can also protect other parts of the body, including the joints. For people with osteoarthritis and knee pain, strawberries can help reduce pain and swelling and improve quality of life. In one study, adults who ate 50 grams of strawberries each day for 24 weeks experienced an overall reduction in pain and inflammation.

Strawberries are rich in vitamin C and other antioxidants, which help reduce the risk of serious health conditions like cancer,, stroke, and heart disease. It’s also an excellent source of:

• Magnesium
• Phosphorous
• Calcium
• Potassium
• Folate
• Vitamin K

Nutrients per serving A 100-gram serving of strawberries contains:

• Calories: 91
• Protein: 0.67 gram
• Fat: 0.3 gram
• Carbohydrates: 7.68 grams
• Fiber: 2 grams
• Sugar: 4.89 grams

Strawberry serving size Strawberries are a low glycemic food, and like most fruits are fat free. They do contain sugar, but it’s fructose, not sucrose or, obviously, added sugar. The fiber in strawberries also slows down the absorption of natural sugars.

Moderating your portions and keeping your servings to about a cup or less will help keep you from consuming too many calories. Choose medium-sized ones that are firm, plump, and deep red; once picked, they don’t ripen further. Store strawberries at 0 degrees Celsius (32 degrees Fahrenheit) in the refrigerator.

Wrap them in film packaging to preserve them even longer. Strawberries are found in the produce aisles of most grocery stores and supermarkets. You can also pick your own strawberries at local farms during their peak season. Strawberries are a versatile fruit that can be used in custards, fruit salads, baked goods, and salads.

• Make pancakes with strawberry slices instead of blueberries
• Slice strawberries into a kale salad with goat cheese and slivered almonds
• Top a cheesecake with whole or sliced strawberries
• Stir strawberries into plain yogurt
• Fill with whipped cream or crème fraîche for a dessert or snack
• Add frozen strawberries to smoothies

Makes 4 servings Salad:

• 2 cups baby spinach, rinsed and dried
• 2 cups arugula, rinsed and dried
• 2 cups strawberries (about 1 pint), hulled and sliced
• 2 oz crumbled goat cheese
• 3 Tbsp pecans, toasted and chopped
• 2 small green onions, sliced
• 1 lb shrimp, cleaned and deveined

Dressing:

• 2 Tbsp balsamic vinegar
• 1 Tbsp honey mustard
• 1 Tbsp olive oil
• 1 Tbsp fresh chopped basil

Pinch of salt and freshly ground pepper

1. Combine all salad ingredients except shrimp in a large bowl. Toss gently.
2. Make the dressing: Whisk the vinegar and mustard together in a small bowl; slowly whisk in olive oil. Add basil and season with salt and pepper.
3. Grill the shrimp: Heat and oil an outdoor or stove-top grill. When hot, add shrimp and grill 3 to 4 minutes on each side until slightly charred and cooked through. Remove from heat.
4. Divide salad among four plates. Arrange grilled shrimp on top.
5. Drizzle dressing over each and serve.

Per serving: 251 calories, 23 g protein, 12.5 g, 12.8 g fat (4 g saturated fat), 177 mg cholesterol, 2.5 g fiber, 306 mg sodium. Calories from fat: 45%. © 2023 WebMD, LLC. All rights reserved. : Health Benefits of Strawberry

Are cooked strawberries sweeter?

Roasting strawberries in a 350°F oven for about 20 minutes works to concentrate the natural sugar in the fruit, leaving it with a heightened sweetness, deep, rich flavor, and slightly softened texture.

Why is eating strawberries seductive?

Are strawberry aphrodisiac? we tell you – Fresón de Palos An aphrodisiac is defined as a food or drug that arouses sexual instinct, brings on desire or increases sexual pleasure or performance. Aphrodisiacs are named after Aphrodite, the Greek goddess of love and beauty, and it would appear that a lot of our common aphrodisiacs and associations of love stem from that time.

• Do you believea food is able to stimulate our sexual desire, or is it psychological? Food and sex are closely linked,
• In fact, we’ve been firm believers in aphrodisiacs for about as long as we’ve been preparing food.
• However, Research shows us that it’s mostly the second option, although we should do not underestimate the power of sensual suggestion.

Between approximately 25% and 65% of women suffer some kind of sexual dysfunction. Aphrodisiacs foods are those that stimulate the love senses (sight, smell, taste, and touch), putting you in the mood for love, although not in the way you may think. No food has been proven to stimulate sex organs.

• However, the act of eating certain foods can suggest sex to our mind, and therefore stimulate our sexual appetite.
• Strawberries are considered an eatable valentine since many years ago.
• In ancient Rome, strawberry was a symbol of Venus and in France, there was a tradition of serving newly married couples cold strawberry soup to increase sexual desire during their honeymoon.

We don´t know for sure if it´s true or not, but there´s a Bavarian practice that consists in tying baskets of wild strawberries to the horns of cows as an offering to elves, who, in return, ensure that the cows would give birth healthy calves. From a nutritional point of view, there are plenty of qualities that would classify strawberries as an aphrodisiac food,In addition to the powerful antioxidants they contain, strawberries have many other nutrients, vitamins, and minerals known to support a healthy sex life,

These nutrients include vitamin C, which is good for blood flow and production of estrogen, potassium, manganese, fiber and magnesium. Selectstrawberries that are firm, chubby, not damaged or marked in any way and perfect. Pick up those that have a shiny and bright red color. Wash them carefullyand bring them to room temperature before serving.

Other foods considered aphrodisiac are: chocolate, oysters, asparagus, chillies, watermelon, maca, celery, pomegranate, banana and rocket. : Are strawberry aphrodisiac? we tell you – Fresón de Palos

Why do strawberries make you happy?

Strawberries – Photo by Rachel Livengood This fruit is rich in vitamin C, which aids in the production of endorphins. For a double dose, dip them in dark chocolate and revel in the fact that you now have a valid excuse to eat chocolate covered strawberries.

What happens when you cook fruit without adding sugar?

Naturally Sweet – Cooking and Baking Without Added Sugar – Center for Nutrition Studies You don’t need to reach for the sugar to add sweetness to your cooking. There are plenty of fruits and vegetables that are already wonderfully sweet and come packed with nutrients, fiber, vitamins, and antioxidants.

• They also add tenderness to baked goods and color to sauces and casseroles.
• In addition to being healthier for you, when you cut back on sweeteners, you can better appreciate the nuances of nutty whole-grain flours and warm spices.
• Baking With Fruits and Vegetables Besides providing sweetness, sugar can be an important factor in the texture of baked goods.

You might need to experiment a little to get the right consistency. Without the right ratio of ingredients, your baked goods might turn out rubbery or spongy. You can substitute the sugar by stirring mashed, overripe bananas or blended dates into batters and doughs for quick breads, cookies, muffins, and pancakes.

1. Bananas add more moisture to baked goods.
2. Dates have an intense sweetness that’s fantastic in baked goods such as muffins and scones.
3. Chop the dates for a bit of texture, or soak in hot water until softened and mash into a paste.
4. You may want to make a date paste by blending a 1:1 ratio of dates and water.

Store the date paste in the refrigerator as a substitute for liquid sweetener. Apples and/or applesauce can be used to substitute oil. They also provide sweetness to your baked goods. Cooked and pureed carrots, beets, and sweet potatoes can be added to cakes and pancakes for sweetness and moisture.

1. Eep in mind, this can make the final product more dense, so compensate accordingly.
2. Balancing Sauces With Vegetables My grandmother always said the key to her delicious sauces was adding a little sweetness (she used sugar) to counteract the acidity of the tomatoes.
3. I have found that by adding grated carrots, butternut squash, beets, or sweet potatoes you balance the flavor of sauces or stews without having to use sugar.

The fine shreds of vegetables will melt into the sauce and won’t be noticeable in the finished dish. I also like to add a few slices of ripe plantain to my stewed beans and they are always a huge hit. Bringing out the Natural Sugars in Caramelized Onions Caramelized onions prepared without oil are naturally sweet and easy to prepare.

• They are a great topping for veggie burgers, carrot dogs, tacos, pizza, or your favorite casserole.
• Just add sliced yellow or sweet onion to a hot skillet.
• Stir occasionally for 5-7 minutes on medium heat or until they begin to brown.
• Deglaze with a little water, vegetable broth, or cooking wine.
• Then reduce the heat to low and cook for another 20 minutes, stirring occasionally.

Sweetening Oatmeal and Cereals If you prefer creamy, slightly sweet oatmeal, non-dairy milks are a fantastic substitute for water. However, many plant-based milks are loaded with sugar. When making overnight oats or warm oatmeal, I use unsweetened non-dairy milk blended with dates, raisins, and spices to get just the right flavor.

1. I also make a decadent granola sweetened with bananas, dates, and dried cherries.
2. I just blend the bananas with the dates and water to lightly sweeten and moisten the oats.
3. Sweet Potatoes for Dessert? Roasting whole sweet potatoes brings out their natural sugars and intensifies their flavor without the need for butter.

For a tasty treat or dessert, you can dice or mash the roasted sweet potato and add cinnamon, cloves, and/or a little date paste. Roasted sweet potatoes can also be combined with cacao powder and date paste for a guiltless chocolate pudding. Fruit: Nature’s Candy Ripe fruits are the best antidotes for sweet cravings! Take advantage of fruits that grow sweeter as they ripen, such as apricots, bananas, cantaloupes, cherries, jackfruit, guavas, mangoes, nectarines, papayas, peaches, pears, plums, and strawberries.

I like to combine them in a fruit salad with chopped mint and freshly squeezed lime juice. Ripe fruits are delicious plain or sliced over baked goods, oatmeal, or non-dairy yogurt. Overripe or slightly bruised fruits that need to be used quickly can be frozen or used to make homemade ice cream. Frozen grapes are one of my girls’ favorite snacks! Although most fresh fruits are considered at their best when raw, cooking can intensify flavors and create appealing textures.

Cooked fruits can be served as side dishes, desserts, sauces, compotes or main dish components. Pears, apples, peaches, nectarines, plums and apricots are commonly poached fruits. When poaching fruit, add just enough liquid to cover and simmer. The fruit should be fork-tender without being mushy when it is done.

Dry-heat methods that enhance fruit flavors include grilling or broiling, roasting or baking, and sautéing. Just make sure not to overcook the fruit or it will become mushy or even bitter. Apples, apricots, bananas, pineapples, peaches, plums, pears, cherries and figs are excellent fruits for dry-heat cooking.

Fruit kabobs are great for barbecues. Even pizza can be topped with grilled pineapple or figs. For ripe fruit, quick cooking methods work best. Spices and herbs can enhance the natural sweetness of cooked fruit dishes. Cinnamon, nutmeg, clove, star anise, ginger, cardamom, and vanilla are commonly paired with fruits.

1 egg	¼ cup canned pumpkin
1 egg	¼ cup puréed prunes
1 egg	½ mashed banana
1 cup oil	1 cup applesauce or pumpkin purée
1 cup butter	¾ cup pumpkin purée
1 cup sugar	1 cup applesauce or banana purée
1 cup sugar	¾ cup puréed dates

Other WFPB Sweeteners

Apricot purée Fig purée Balsamic glaze Banana purée Raisin purée Real fruit jam Fruit preserves Dried fruits

Copyright 2023 Center for Nutrition Studies. All rights reserved. : Naturally Sweet – Cooking and Baking Without Added Sugar – Center for Nutrition Studies

Is it OK to eat sugar from fruit?

Fruit does contain some sugar, but it’s still a healthy option. Whole fruits are packed with nutrients such as vitamins and fiber. Just don’t go overboard on fruit juices and dried fruits. “Eat more fruits and vegetables.” This is probably the world’s most common health recommendation.

• Most people know that fruits are healthy because they are whole, unprocessed foods.
• Many fruits are also very convenient.
• Some people call them “nature’s fast food” because they are so easy to carry and prepare.
• However, fruits are relatively high in sugar compared to other whole foods.
• For this reason, you might wonder whether they are truly healthy after all.

This article sheds some light on the subject. A lot of research suggests that excessive intake of added sugar is harmful ( 1, 2, 3 ). This includes table sugar (sucrose) and high fructose corn syrup, both of which are about half glucose and half fructose.

Fructose, in particular, can have negative effects on your metabolic health when consumed in large amounts ( 1 ). Many people now believe that because added sugars can potentially have negative effects, the same must apply to fruits, which also contain fructose. However, this is a misconception. Fructose is harmful only in large amounts, and it’s difficult to get excessive amounts of fructose from fruit.

For most people, the amount of sugar in fruit is safe to eat. Summary Evidence suggests that fructose can cause harm when consumed in excess. However, there is not enough fructose in fruit to cause concern. When eating whole fruit, it’s almost impossible to consume enough fructose to cause harm.

1. Fruits are loaded with fiber and water and have significant chewing resistance.
2. For this reason, most fruits take a while to eat and digest, meaning that the fructose hits your liver slowly.
3. Fiber doesn’t just slow down your eating.
4. It has many benefits — especially in the case of soluble fiber, which is found in certain whole foods such as fruits.

Fiber can reduce cholesterol levels and help your body process sugar, and it may help you feel full ( 4, 5 ). If weight loss is a goal for you, some research also suggests that consuming more fiber may reduce appetite and promote weight loss ( 6, 7 ).

Fiber-packed foods like fruit are filling, If you’re hungry for a snack, there’s a good chance you’ll feel satisfied after eating one large Golden Delicious apple, which contains 2 grams of fiber and 22 grams of sugar, 13 of which are fructose ( 8 ). Compare that to a 16-ounce (473-mL) can of soda, which contains 0 grams of fiber and 52 grams of sugar, 30 of which are fructose ( 9 ).

Sugary drinks are high in calories but likely to leave you feeling hungry. So they’re not a good alternative to a whole-food snack ( 10 ). Plus, when fructose hits your liver quickly and in large amounts, it can have adverse health effects over time. This is what happens when you drink a soda.

• Alternatively, eating a piece of fruit means that fructose hits your liver slowly and in small amounts.
• In this case, your body is well adapted to digest the fructose.
• So, while eating large amounts of added sugar can be harmful for most people, the same does not usually apply to fruit.
• Summary Whole fruits contain fiber and take time to chew and digest.

Because of this, you feel fuller and your body can easily tolerate the small amounts of fructose. Of course, fruits contain much more than just fiber and fructose. They also have lots of nutrients that are important for health, including vitamins, minerals, and a plethora of antioxidants and other plant compounds.

What’s more, fruits tend to be high in several vitamins and minerals that many people don’t get enough of, including vitamin C, potassium, and folate. Of course, fruit is an entire food group. There are thousands of different edible fruits found in nature, and their nutrient composition can vary greatly.

So, if you want to maximize the health effects of fruit, focus on ” super fruits ” that are rich in nutrients. There are healthy fruits to suit all tastes, from apples and strawberries to plums and papayas. The skin of fruits is usually rich in antioxidants and fiber.

1. Berries, which have more skin, gram for gram, than other fruits, are often considered part of a healthy diet ( 11 ).
2. It’s also a good idea to switch things up and eat a variety of fruits because different fruits contain different nutrients.
3. Summary Fruits contain large amounts of important nutrients, including fiber, vitamins, minerals, and various antioxidants and plant compounds.

Multiple observational studies have shown that people who eat more fruits and vegetables have a lower risk of various diseases.

Is it OK to cook fruits?

About The Buzz: Cooking Makes Fruits & Veggies Less Beneficial to You? – Have A Plant TheBUZZ : Cooking makes fruits & veggies less beneficial to you? WHAT THEY’RE SAYING You should only eat fresh fruits and vegetables because cooking decreases vitamins, minerals, antioxidants, etc., making them less beneficial to you.

WHAT WE KNOW The numerous health benefits of eating fruits and vegetables have been known for years. We know that some loss of nutrients occurs with cooking, but other beneficial compounds in fruits and vegetables (like B-carotene and lycopene) are also more available to the body because of cooking. Water-soluble vitamins (vitamin C and the B vitamins) are lost more easily during the cooking process because they easily move into the cooking water.

The fat-soluble (vitamins A, D, E, and K) are not as easily lost in the water during the cooking process. Natural mineral content is generally retained during cooking. Fiber content also changes little during cooking, unless peels or outer layers are removed.

Research has shown that the loss of beneficial compounds have been found to be very minimal and is not significant in terms of human nutrition! HOW DO WE KNOW THIS? An article published in the Journal of Food Science analyzed the effects of six (6) different cooking methods—boiling, pressure cooking, baking, microwaving, griddling and frying—on 20 vegetables to see which method retained the most amount of antioxidants.

The study found that griddle and microwave cooking helped maintain the highest levels of antioxidants, while pressure cooking and boiling led to the greatest loss of nutrients. The antioxidant levels in some veggies—green beans (except when boiled), carrots, and celery—actually increased with cooking.¹ A review in the Journal of Food Composition and Analysis found higher retention values of water-soluble vitamins in foods that were prepared in the microwave, steamed, or stir-fried.

Vitamin C in spinach and green beans cooked in the microwave had a mean retention of up to 79% when compared to 66% retained when boiled. Another study cited in the same article found that retention of vitamin C was the highest in fresh broccoli, cauliflower, potatoes, frozen corn, and peas cooked by microwave steaming, followed by microwave-boiling, stovetop steaming, and stovetop boiling.

The review found folate, vitamin C, retinol (a form of vitamin A), and thiamin (vitamin B1) to be most affected by the cooking process.² OUR ADVICE Both studies showed cooking methods that minimize the time, temperature, and amount of water needed will help to preserve the beneficial compounds in fruits and veggies.

But the bottom line is that the difference in nutrient quality caused by cooking is very minimal! The most important thing is that you eat your fruits & veggies! Enjoy a wide variety of fruits and vegetables in —fresh, frozen, canned, dried, and 100% juice—! They all provide beneficial compounds that promote a healthy life.

Fruit & Veggie Recipe Database ¹ Jimenez-Monreal, A., L. Garcia-Diz, M. Martinez-Tome, et al. “Influence of Cooking Methods on Antioxidant Activity of Vegetables.” Journal of Food Science (2009); 74 (3): 97-103. ² Leskova, E., J. Kubikova, E. Kovacikova, et al.

What does putting sugar on berries do?

Try This Trick to Amplify the Taste of Any Berry Macerated berries on waffles? You won’t be able to resist. Next time you have more strawberries, blackberries or raspberries than you know what to do with, follow this simple step: Sprinkle sugar on them, toss them to coat, and let them sit for 30 minutes to overnight.

1. To amplify the flavor of berries, toss them in sugar, then let sit for 30 minutes or more.
2. The process of adding sugar (or in some cases, a splash of liqueur for additional flavor) to fruit and letting it steep over time is known as maceration.
3. In addition to enhancing their natural sweetness, macerating amplifies berries’ natural flavor.

Fruit will soften as it macerates, and generate a thin syrup that’s saturated with berry flavor. Expect the end product to possess the brightness of fruit fruit with a texture that’s reminiscent of a compote. Arguably the best part of macerating berries is the syrup that’s left behind. Because sugar is a natural preservative, macerating is a great method for extending the life of berries that are less than perfect in appearance or just past their prime. Fruit prepared this way can last for up to three or four days covered in the fridge.

Strain out the syrup, add club soda, and enjoy a refreshing homemade soda. Spoon it over plain yogurt or ice cream. Stir it into oatmeal for breakfast. Serve it alongside whipped cream for a simple dessert. Use it as a juicy topping on store-bought or homemade,

: Try This Trick to Amplify the Taste of Any Berry