Page 29 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Chapter 1
Basic Knowledge

Cooking Tips

• When cooking with fruits, they should be added at the very end to avoid turning mushy, sour
or bitter due to overcooking.
• If the fruits added taste sweet, less sugar should be used during cooking.
• Some fruits such as apples and pineapples can be used more often as they are a good
match for vegetables including bell peppers, onions, celery and carrots in terms of colours,
aroma and taste.
Looking for Alternatives in Recipes?
Fruits that have similar texture and taste can substitute each other:

• Apples and Pears;
• Strawberries and Blueberries;
• Oranges, Tangerines and Calamondins;
• Lemons and Limes.
How to Prevent the Enzymatic Browning of Fruits and Vegetables?

Some peeled fruits and root vegetables turn brown when exposed to air as they are oxidised,
(e.g. apples, pears, potato and taro). The following methods could be used to prevent
oxidation:
• Soak in water after washing and peeling (e.g. water chestnuts);
• Rinse with salt water after peeling;
• Blanch peeled root vegetables (e.g. potato);
• Sprinkle lemon juice over apple or pear pieces.

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