A cyclospora outbreak is spreading across the United States, and health officials have linked fresh produce, including bagged salad mixes, berries, and herbs, as a likely source. Cyclospora is a microscopic parasite that can cause an intestinal illness called cyclosporiasis, with symptoms such as watery diarrhea, cramping, nausea, fatigue, and loss of appetite. Without treatment, these symptoms can last for weeks and may return in waves.
According to public health guidance, rinsing produce under water is not enough to remove the parasite. Cooking is the most dependable way to destroy cyclospora. Health officials note that documented outbreaks have been tied to raw produce, not cooked food.
For now, officials recommend avoiding bagged salad mixes and pre-washed greens, or rewashing them at home even if the package says they are ready to eat. Another option is to buy a whole head of lettuce and remove the outer three layers. When the source of fresh fruit cannot be confirmed, skipping it is reasonable.
Turning fruit into jam
Cooking fruit is a safe way to handle produce during the outbreak. One option is to make chia seed jam. The fruit simmers until soft and jammy, which reaches a temperature that kills the parasite. Chia seeds are then stirred in, and their fiber absorbs the liquid to create a thick, spreadable jam without pectin or store-bought thickeners.
Chia seeds add fiber and omega-3s to the jam. This makes it a spread that can be used on toast, yogurt, oatmeal, or eaten directly from the jar.
Chia seed jam recipe
The recipe works with raspberries, strawberries, blueberries, blackberries, cherries, peaches, mangoes, pineapple, apricots, plums, kiwi, or a mix of fruits.
Ingredients: 2 cups fresh fruit, 2 tablespoons chia seeds (more depending on how much liquid the fruit releases), 2 to 4 tablespoons maple syrup or agave (optional), juice of 1 lime or lemon, zest of 1 lime or lemon.
Instructions: Add the fruit to a small saucepan over medium heat. Cook, stirring occasionally, until it breaks down and becomes soft and bubbly, about 8 to 10 minutes. Mash it with a fork or spoon to the desired consistency. Remove from heat and stir in chia seeds, lime or lemon juice, zest, and sweetener if using. Let the mixture rest for 5 to 10 minutes, stirring occasionally, so the chia seeds absorb the liquid and thicken the jam. Taste and adjust sweetness. If it is too thin, stir in another half tablespoon of chia seeds and wait a few more minutes. Spoon into a jar and refrigerate. It will continue to thicken as it cools and can be stored in the fridge for up to two weeks.
Ripe summer fruit is often sweet enough on its own, so taste before adding syrup. For a smoother jam, blend briefly before adding the chia seeds. For a chunkier spread, leave it rustic. Mango-pineapple, strawberry-peach, and mixed berry are good fruit combinations.
The cyclospora outbreak is ongoing, and health officials are working to trace its source. Cooking fresh fruit, especially berries, is a clear protective step. This jam provides a way to make fruit safe while adding fiber and flavor.
