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
Poached Aloe
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.
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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.