Sometimes it makes sense to marinate fruit or vegetables with water-extracting ingredients (sugar,salt,alcohol...) and flavorings (spices or extracts) at the same time, and later use fruit and liquid separated. For example, one might want to have the fruit with lower water content for baking or frying, and the liquid for sauce or batter. And you don't mind both being seasoned.
Is this still correct to describe as a marination in a recipe, or is it more of a degorging (does this always imply the liquid is unwanted?) or maceration? Is there an unambigous term that can be used?