A New Way to Do Fruit

In the modern age, berries are available year-round. Pregnant women are encouraged to incorporate more fruits like berries into their diet because they contain multiple vitamins and essential fiber that aid digestion and promote overall health. However, berries can get boring. They’re great plain and versatile to add to salads, yogurt, muffins, or breads. However, I have found a way that not only intensifies their flavors but also prolongs how long they can last in the refrigerator. Plus, it makes them the perfect healthy alternative to use as a topping for yogurt, oatmeal, smoothies, or on their own as a snack or dessert. The possibilities– for berries– are endless!

Saturated Berries

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Photo by William Felker
  • 1 to 2 cups of berries- strawberries, blueberries, blackberries, raspberries or a combination of all of them
  • 1 tablespoon of Stevia (i.e. natural sugar substitute) or “Sugar in the Raw” (turbinado sugar)
  • 2 teaspoons balsamic vinegar

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  1. Clean the berries with cold water and pat dry. (If using strawberries, cut or hull the berries.)
  2. Add the sugar, and toss to coat.
  3. Add the balsamic vinegar and toss to combine.
  4. Refrigerate the berries for 6 to 8 hours (overnight is best).
  5. Serve over ice cream, frozen yogurt, waffles, pancakes, or polenta slices. Or, serve as a dessert topped with whipped cream and garnished with mint.

One thought on “A New Way to Do Fruit

  1. […] I am very happy that some of the recipes I have posted previously have been useful to all of you, especially things like my alternatives to salt and vinegar chips, ways to jazz up water or ideas for greek yogurt like this or this. […]

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