We've all heard of the miraculous feats that Aloe Vera performs on injured or sunburned skin, but did you know that Aloe is also edible?
While you only really see it being sold as a juice in health food stores here, in Japan, it's quite common to see it added to beverages and yogurt. It's one of my favorite things with yogurt (up there with passionfruit), and I love the slightly green taste and the quivery cubes of aloe that have the texture of resilient grapes.
Realizing that I may be waiting a long while for Dannon to start offering little cups with aloe on the bottom here in the States, I decided to take matters into my own hands. I'd seen aloe being sold at Essex Market before, so I made the trip out and picked up two long spears of aloe at the produce place. If you don't have aloe growing in your back yard, you can probably find it at a Latin American grocery store.
Because some people are funny about textures, I should warn you that raw aloe is extremely slimy. Think okra x10. Cooking it reduces the slime factor considerably, but it does still have a viscous slippery feel to it.
Cooking the aloe will give off a ton of liquid and the cubes will shrink and soften without losing their shape. On a bowl of plain yogurt with a bit of lime zest, poached aloe makes for a light, refreshing breakfast and a great way to start the morning.
The soft, slippery cubes can also be added to beverages for textural interest. This is a popular use for the plant across Asia. Aloe has been haled as a superfood for many reasons, but I just enjoy the texture of it. You can add poached aloe to fruit salads, smoothies, and even mixed drinks. Tequila Aloe Shooters, anyone?
More Yogurt Topping Ideas
📖 Recipe
Units
Ingredients
- 1 cup evaporated cane sugar
- 2 tablespoons lime juice (juice of 1 lime)
- 2 large aloe leaves (about 1 pound)
Instructions
- Because the aloe is very slippery it is hard to peel, but it's important that you get all the fiberous green peel off the aloe as it is tough and bitter. Chop the aloe into small cubes and add to a small saucepan along with the sugar and lime juice.
- Cook the aloe over medium low heat until the liquid is no longer slimy and the cubes have the texture of resilient grapes. Allow to cool and serve over plain yogurt.
Autumn says
Aren't you supposed to soak and rinse it first? I never cooked it, I put it in fruit salad. I would like to try cooking it like you recommend. Although i would soak it first and rinse it well, I don't want a laxative lol...
Marc Matsumoto says
Hi Autumn, the skin of aloe contains latex, which can cause digestive issues. That's why it's important to peel it. Only the clear center parts are edible. After you peel it you can rinse off any latex that got on the gel part as you peeled it. Also keep in mind that not all aloe is edible. If it tastes bitter after you've processed it, you shouldn't eat it.
Karen Graber says
Add no water to cook with?
Marc Matsumoto says
Hi Karen, after you've peeled it aloe is mostly water, so you don't need to add any water.
mary says
i dont think that the lime is mostly for taset not for luquid.
Marc Matsumoto says
Hi PluviAl, there are hundreds of varieties of Aloe Vera and I don't think they are all edible. Please do some research to make sure yours is an edible variety before trying to eat it. As for "c" it means "cup". 1 US cup = 237ml.
PluviAL says
One more question: Is one C mean 100th of a kilogram or 10 grams?
PluviAL says
What an excellent description. I plan to try it today.
Everybody tells me the plant in the yard is Aloe Vera, how do I know it is not something else? An pointers? It's reddish-green, and it is sticky-slippery, plump, and grows like a weed.
Thanks
Grammar Check says
It is losing, not loosing!
Lucy says
I had previously enjoyed a canned cubed unsweetened gelled Aloe Vera product, added to many recipes (especially filler in soups and salads!), but now can not find such available anywhere (internet search only shows barrels available from foreign manufacturers). It was SO convenient and no bitterness. In 2012, I had found & purchased (T.A.S. brand) 14.4oz cans at a local Asian Market. Anyone know if and where such canned product is available (in the US) now??
Lucy says
I had previously enjoyed a canned cubed unsweetened gelled Aloe Vera product, added to many recipes (especially filler in soups and salads!), but now can not find such available anywhere (internet search only shows barrels available from foreign manufacturers). It was SO convenient and no bitterness. In 2012, I had found & purchased (T.A.S. brand) 14.4oz cans at a local Asian Market. Anyone know if and where such canned product is available (in the US) now??
Jasonmazzo says
I lay it flat on a cutting board cut the edges then skin it like a fish filet with the knife parallel to the cutting board pressing down.
Viv says
The prep for this recipe is long and difficult but well worth it if you have the patience - it tastes wonderful!! With yoghurt it is perfect
Tracy Taulier says
Tried the Poached Aloe recipe.... Bitterly taste still in it, will try to prepare under cold running water next time.
Tracy Taulier says
Tried the Poached Aloe recipe.... Bitterly taste still in it, will try to prepare under cold running water next time.
Marc Matsumoto says
For aloe I like using the type of peeler which you hold from above rather than from the side. Then i lay the aloe on a flat surface and peel it from above. This allows you to put more pressure on aloe as you're peeling.
Mimisan says
I learned one important detail from a friend in Japan :
- While PEELING the Aloe Vera,
make sure you do it UNDER COLD RUNNING WATER -
this way the bitterness coming from the fibrous skin is flushed off the gel parts
which I personally eat right away ( uncooked ), no problem with the bitterness then.
Have fun peeling it, though....
Mimisan says
I learned one important detail from a friend in Japan :
- While PEELING the Aloe Vera,
make sure you do it UNDER COLD RUNNING WATER -
this way the bitterness coming from the fibrous skin is flushed off the gel parts
which I personally eat right away ( uncooked ), no problem with the bitterness then.
Have fun peeling it, though....
Mimisan says
Thank you, I'll try the ALOE/Yogurt right now,
F.Y.I, You can find drinks with aloe chunks in it in...... Korea,
unfortunatly they are more on the " soft drink " side,
Lots of sugar in it.
QUESTION : Do you have any special " trick " to peel it ?
J19t51 says
I Buy it in the supermarket they come in large leafs....
Carl Schenkenberger says
We bought some edible aloe at a Latin American grocery store, but there was definitely a bitter aftertaste to the raw aloe. I think the biggest factor in whether your aloe is going to absorb the lime and sugar (we actually used honey) when cooking is surface area. You'll notice that the smaller chunks taste great long before the bigger chunks lose their bitterness. Taking the time to dice your aloe nice and small will increase the surface area and will go a long way toward giving you a sweet, tangy dish with no bitterness.
KimAloe says
Hi all, firstly i love aloe vera. Great recipe by the way. Although it sounds like alot of sugar and to get the real benefits from aloe you probably wanna take it in the raw form as cooking it depletes nutrients. Also you have to take leaves from older plants (3-4 years old) for it to have the compounds. The young leaves tend to be bitter. Hope this helps. When yoi're feeling run down or sick it really boosts your immune system.
Kaylarace122 says
I found that pureeing the aloe with pineapple juice to be quite tasty. Adding a tropical kick while the sugar takes away the bitter, "green" plant taste.
Blackbear013 says
I have an Amazon parrot who came into my care almost 3 years ago with liver damage, malnutrition gout. I rub the juice from an aloe leaf on his feet nightly & “he“ loves to take bites to eat from the narrow ends. This has helped tremendously. I will definitely try this recipe for both of us.
Marc Matsumoto says
You can pick them up at Latin American groceries.
Lilskwirl says
Where could I find large Aloe Leaves to purchase? Do I have to grow my own plant, or could I just purchase a decent sized Aloe Leaf from a store? x] I Can't wait to try this out!
Terri Gooch98@gmail.com says
I have used the aloe plant my entire life. I love it and firmly believe that it is a medicinal plant that can used for and in many different ways. I am eager to learn how to use it more in recipes. While your poached aloe in yogurt sounds delightful, it seems to me that a cup of sugar sabotages the health benefits of the aloe. I would suggest using Agave instead.
LolaAngelX says
Marc, thank you so much for your aloe vera recipe! I needed to start eating aloe for medical reasons and this is my new favorite food in the world thanks to your recipe! Its incredible... PERFECT!
Jorge Santos Jose says
Yes you should harvest it early in the morning and or late at night.. The leaves closest to the ground are the best.
Maemerasberry says
I am so glad to have found your recipe. I am also a fan of the Dannon Aloe Vera yogurt. I discovered it while in the south of France. I am excited to try it. Thanks!
edd says
is there a specific time in harvesting d aloe vera? when is d best time 2 hrvst?
Marc Matsumoto says
Nope, the skin is very bitter and fibrous.
Grizzly_adams07 says
Is the outside of an aloe vera leaf edible?
Whatsitstooya21 says
WOW All of this food looks really good!!
Nicole says
Thanks a bunch. I'll try to look for those. =]
Marc Matsumoto says
To be honest I'm not sure. I go to a Latin American grocery store where theysell the edible variety. The"leaves" are typically about 2+ feet long and are 3-4" wide at the base.-m
Nicole says
Thanks a bunch. I'll try to look for those. =
Marc Matsumoto says
To be honest I'm not sure. I go to a Latin American grocery store where theysell the edible variety. The"leaves" are typically about 2+ feet long and are 3-4" wide at the base.-m
Nicole says
I peeled off the skin, made sure there were no green left, and I tried buying another aloe vera plant from a different store, and the clear gelatinous material is still bitter....am I buying the wrong kind of aloe vera?
Marc Matsumoto says
The skin is very bitter. you have to peel it off before you cook it.Once peeled you should have a clear gelatinous material whichshouldn't be bitter if you have an edible variety of aloe. Hope thathelps.
Marc Matsumoto says
The skin is very bitter. you have to peel it off before you cook it.Once peeled you should have a clear gelatinous material whichshouldn't be bitter if you have an edible variety of aloe. Hope thathelps.
Nicole says
But isn't Fresh aloe vera bitter?? I tried cutting a few cubes and boiled it with sugar and it was still bitter!! Is it possible to get rid of the bitterness?? Thanks.
Nicole says
But isn't Fresh aloe vera bitter?? I tried cutting a few cubes and boiled it with sugar and it was still bitter!! Is it possible to get rid of the bitterness?? Thanks.
Darren says
Just picked a large frond off the plant outside and cooled it in the fridge. Peeled the skin off, and ate mouthfuls of the jelly inside. The gel coats your skin, and left a lining in my throat. Resists being washed off my hands. Very little taste - slightly "green".
I've always used it for burns and sensitive wounds.
I think it would work great for a sore throat, particularly with manuka honey.
Darren says
Just picked a large frond off the plant outside and cooled it in the fridge. Peeled the skin off, and ate mouthfuls of the jelly inside. The gel coats your skin, and left a lining in my throat. Resists being washed off my hands. Very little taste - slightly "green".
I've always used it for burns and sensitive wounds.
I think it would work great for a sore throat, particularly with manuka honey.
Jada says
Thanks for this! Just picked up a huge aloe frond and there are very few recipes on the web.
Jada says
Thanks for this! Just picked up a huge aloe frond and there are very few recipes on the web.
bev says
This grows very well in a pot; ours is about 14" in diameter and 14" high with natural potting soil and I'm tending to 12 of the Aloe plants babies right now.
theresa says
ITS ALWAYS TASTE GOOD WHEN I THROW IN FRESH ALOE TO MY SALAD.
theresa says
ITS ALWAYS TASTE GOOD WHEN I THROW IN FRESH ALOE TO MY SALAD.
monkeeboo says
I somehow ended up on your site while looking for yogurt recipes. Anywho, I just tried poaching the aloe vera fresh from the garden. It is INSANELY slimey, but after 10 minutes that goes away! I just tried it on some homemade yogurt and it is fabulous! Thank you!
monkeeboo says
I somehow ended up on your site while looking for yogurt recipes. Anywho, I just tried poaching the aloe vera fresh from the garden. It is INSANELY slimey, but after 10 minutes that goes away! I just tried it on some homemade yogurt and it is fabulous! Thank you!
marie says
I secretly love aloe! I'll have to try this poached version..
marie says
I secretly love aloe! I'll have to try this poached version..
Mikan says
oh gosh, I love aloe vera yogurt from Japan! I never thought about poaching the plant myself and then throwing it into yogurt. I have to try this immediately (or rather as soon as I can get myself to the market). 🙂
Mikan says
oh gosh, I love aloe vera yogurt from Japan! I never thought about poaching the plant myself and then throwing it into yogurt. I have to try this immediately (or rather as soon as I can get myself to the market). 🙂
Zoë François says
Wow, this is wonderful. I can't wait to try it. It reminds me of the tricolor dessert from my favorite Vietnamese restaurant. That has grass jelly, I wonder if this could replace it? Worth a try!
Zoë François says
Wow, this is wonderful. I can't wait to try it. It reminds me of the tricolor dessert from my favorite Vietnamese restaurant. That has grass jelly, I wonder if this could replace it? Worth a try!
anna says
I've seen giant aloe leaves for sale at the grocery store and contemplated them (mostly poked them). Since I (sometimes) make my own yogurt I'll have to try this at some point. I bet it'd be really nice in the summer, since aloe suggests cooling. Maybe as a frozen yogurt?
Robin says
Wow, green grapes and cucumber is a very good description, it really reminds me of the taste of aloe (haven't had it since my grandfather used to grow his own).
Love that it cooks down to resilient cubes... and the thought of it with yogurt.
anna says
I've seen giant aloe leaves for sale at the grocery store and contemplated them (mostly poked them). Since I (sometimes) make my own yogurt I'll have to try this at some point. I bet it'd be really nice in the summer, since aloe suggests cooling. Maybe as a frozen yogurt?
Marama says
I came across some Aloe Vera yoghurt in the Czech Republic and bought it expecting it to be disgusting (we always used it on burns when I was a kid and it was so BITTER!) but it was actually delicious! Now I just have to find some fresh aloe, easier said than done I suspect...
Navita Hakim says
Hi there, my first time here n came here because the queer way yu=ou treated aloe...I love drinking it all the time...infact my mom-in-law had it grown in her backyard...I don't coz I don't have a back yard. ;p
Loved the recipe thanks for sharing 🙂
Marama says
I came across some Aloe Vera yoghurt in the Czech Republic and bought it expecting it to be disgusting (we always used it on burns when I was a kid and it was so BITTER!) but it was actually delicious! Now I just have to find some fresh aloe, easier said than done I suspect...
Navita Hakim says
Hi there, my first time here n came here because the queer way yu=ou treated aloe...I love drinking it all the time...infact my mom-in-law had it grown in her backyard...I don't coz I don't have a back yard. ;p
Loved the recipe thanks for sharing 🙂
Carolyn Jung says
How interesting about the aloe. I've never had it like that. But those little quivering jellies sure look pretty and welcoming. I'm also thinking this might be divine as a pate de fruit.
food-4tots says
I always find fresh aloe in the wet market but never have the chance to try it out. This recipe is simple enough for me to "digest". Hehehe! How do you choose a good aloe?
Carolyn Jung says
How interesting about the aloe. I've never had it like that. But those little quivering jellies sure look pretty and welcoming. I'm also thinking this might be divine as a pate de fruit.
food-4tots says
I always find fresh aloe in the wet market but never have the chance to try it out. This recipe is simple enough for me to "digest". Hehehe! How do you choose a good aloe?
Marc Matsumoto says
Great idea I may have to try this next time. I almost peeled my fingers several times while handling it because of the slime. Not sure how freezing it might change the texture though...
Marc Matsumoto says
According to Wikipedia, "aloe vera barbadensis miller" is the type most commonly used for juice. It sounds like there are other edible varieties though.
Marc Matsumoto says
It does have a mild smell, but I'm not sure I'd call it funky... Maybe your aloe is a different kind?
Mel says
I love aloe bits in my teas. It's much more subtle and fresh than coconut jelly and the like. Thanks for sharing 🙂
Jenni Field says
Very cool idea, Marc! I wonder if they'd be easier to peel and deal with if you freeze them first? Never worked with aloe, so I'm not sure freezing would change the texture.
pigpigscorner says
I love aloe vera! Wonderful use of it.
Mel says
I love aloe bits in my teas. It's much more subtle and fresh than coconut jelly and the like. Thanks for sharing 🙂
Jenni Field says
Very cool idea, Marc! I wonder if they'd be easier to peel and deal with if you freeze them first? Never worked with aloe, so I'm not sure freezing would change the texture.
Christina@DeglazeMe says
My grandmother (who was Japanese) used to take big chunks off the aloe plant in our house and just crack it open and eat the contents. She swore by it! Growing up, aloe was the go-to cure-all in our family.
pigpigscorner says
I love aloe vera! Wonderful use of it.
Christina@DeglazeMe says
My grandmother (who was Japanese) used to take big chunks off the aloe plant in our house and just crack it open and eat the contents. She swore by it! Growing up, aloe was the go-to cure-all in our family.
katiek says
Wow. You could really take this recipe places! So simple. Us asians love this type of texture! And grass jelly! Ooooh, can you make a grass jelly drink? That would be so good.
enrisa marie says
Hello. I used to put aloe in my hair before (I agree with the 10x slimy) and I've had aloe drinks in Hong Kong two years ago with little gels in it.I haven't tried eating aloe straight from the plant though, and i am very curious. Lots of them in my mother's garden :)- but are there only certain types of aloe that are good for eating?
katiek says
Wow. You could really take this recipe places! So simple. Us asians love this type of texture! And grass jelly! Ooooh, can you make a grass jelly drink? That would be so good.
enrisa marie says
Hello. I used to put aloe in my hair before (I agree with the 10x slimy) and I've had aloe drinks in Hong Kong two years ago with little gels in it.I haven't tried eating aloe straight from the plant though, and i am very curious. Lots of them in my mother's garden :)- but are there only certain types of aloe that are good for eating?
Holly says
Doesn't it smell fuunky? The aloe here does, I could not imagine eating it. Leave it to you to come up with something unique again.
Marc Matsumoto says
Great idea. I'm not sure you'd want the chunks in it, but the syrup would be fantastic in cocktails. Maybe with a some lime or mint!
Marc Matsumoto says
Fresh aloe just has a very strong taste if it's not cooked, so I'm not sure if you could get around it by juicing it yourself. Smoothies are probably the way to go there.
Holly says
Doesn't it smell fuunky? The aloe here does, I could not imagine eating it. Leave it to you to come up with something unique again.
Caroline says
Aloe Vera yogurts are my favorites 🙂 I eat one every morning actually. I am in Switzerland and they are very common here so actually I wouldn't be surprised if Dannon started producing them soon too...
Your recipe looks great!
helen says
Interesting indeed. I have never tasted aloe before, but I always thought its texture would be similar to konnyaku - I guess not. Perhaps it'll be a fine addition to a cocktail as well?
Leela says
I once tried aloe juice (the brand sold at Trader Joe's) and couldn't get myself to take a second sip. It has a sharp acidic tang which is not the pleasant kind. Wonder if homemade fresh aloe juice is better. ?? So, I've sneaked fresh aloe into my diet by blending the fresh pulp into my morning smoothies. Considering the amount of aloe I've consumed this way, my skin should be flame-resistant.
Your poached aloe looks delicious, though. Reminds me of sugar palm fruit in heavy syrup which I (and many Southeast Asian kids), growing up, always topped my ice cream with.
chef E says
A good friend of mine has always drank the juice, and juices it herself. I just saw Aloe at the market, and wondered what to do with it in cooking, this is great! You are very informative and I enjoy coming over here to read!
Erica says
Awesome! I loved, loved, loved the aloe yogurts and drinks in Japan, and I wondered at the time how the aloe was prepared. Can't wait to try this at home!
Natasha aka 5 Star Foodie says
My grandma used to grow aloe and we used it for medicinal purposes but I had no idea it could be edible! How unique! I am so curious to try it!
manggy says
Oh! They held their shape pretty well. I've never eaten aloe before, but it seems way slimier and softer here. I wonder if the gel is protein or polysaccharide-- and if there's a way to harness it somehow? Anyway, I might give this a shot (though I'll probably be the only one eating it here, heh). It does look nice and refreshing!
(I wonder if it works on a burned tongue? Heh.)
Caroline says
Aloe Vera yogurts are my favorites 🙂 I eat one every morning actually. I am in Switzerland and they are very common here so actually I wouldn't be surprised if Dannon started producing them soon too...
Your recipe looks great!
Marc Matsumoto says
Well it has a bunch of vitamins and minerals before you cook it, but I'm not really sure how cooking it changes the nutritional content.
Marc Matsumoto says
It's hard to really compare the flavor to anything, but I suppose it's like something between green grapes and cucumber.
helen says
Interesting indeed. I have never tasted aloe before, but I always thought its texture would be similar to konnyaku - I guess not. Perhaps it'll be a fine addition to a cocktail as well?
Y says
Well, you certainly learn something new every day, on No recipes! It looks a bit like nata de coco. Is eating it meant to be good for you as well?
Leela says
I once tried aloe juice (the brand sold at Trader Joe's) and couldn't get myself to take a second sip. It has a sharp acidic tang which is not the pleasant kind. Wonder if homemade fresh aloe juice is better. ?? So, I've sneaked fresh aloe into my diet by blending the fresh pulp into my morning smoothies. Considering the amount of aloe I've consumed this way, my skin should be flame-resistant.
Your poached aloe looks delicious, though. Reminds me of sugar palm fruit in heavy syrup which I (and many Southeast Asian kids), growing up, always topped my ice cream with.
chef E says
A good friend of mine has always drank the juice, and juices it herself. I just saw Aloe at the market, and wondered what to do with it in cooking, this is great! You are very informative and I enjoy coming over here to read!
We Are Never Full says
very, very interesting. who knew - of course it would be you that would teach me this. i would actually imagine it to be quite slimy. this seems like an easy enough recipe. but more importantly - what the heck does it taste like? slightly green taste - hmmmm... does it taste grass-like? chive-like? curious for you to explain further.
Erica says
Awesome! I loved, loved, loved the aloe yogurts and drinks in Japan, and I wondered at the time how the aloe was prepared. Can't wait to try this at home!
Natasha aka 5 Star Foodie says
My grandma used to grow aloe and we used it for medicinal purposes but I had no idea it could be edible! How unique! I am so curious to try it!
inaness says
If your lazy like me, you can also purchase canned pieces of aloe at Trader Joes. I just pop a can open and drop a couple spoons of it in my yogurt.
manggy says
Oh! They held their shape pretty well. I've never eaten aloe before, but it seems way slimier and softer here. I wonder if the gel is protein or polysaccharide-- and if there's a way to harness it somehow? Anyway, I might give this a shot (though I'll probably be the only one eating it here, heh). It does look nice and refreshing!
(I wonder if it works on a burned tongue? Heh.)
Y says
Well, you certainly learn something new every day, on No recipes! It looks a bit like nata de coco. Is eating it meant to be good for you as well?
We Are Never Full says
very, very interesting. who knew - of course it would be you that would teach me this. i would actually imagine it to be quite slimy. this seems like an easy enough recipe. but more importantly - what the heck does it taste like? slightly green taste - hmmmm... does it taste grass-like? chive-like? curious for you to explain further.
Roy Gordon Heywood says
it's a nicer texture doesn't taste of much and not slimey when cooked
inaness says
If your lazy like me, you can also purchase canned pieces of aloe at Trader Joes. I just pop a can open and drop a couple spoons of it in my yogurt.