The weather is getting cooler, and cooked fruit is nutritious too!

As the weather gets cooler, many fruits that expectant mothers used to enjoy are now "banished to the cold palace" because they are too cold. However, fruits are rich in vitamins, an essential part of an expectant mother's diet. If mothers are worried that cold fruits might affect the baby, they can try cooking the fruits. They are just as nutritious.

Fruits suitable for boiling in soup: Pears, Sugarcane

Snow Pear and Tremella Sweet Soup

The current climate is dry, and many people boil pear soup or sugarcane water to clear heat and reduce internal heat. That's right, these two fruits are indeed suitable for boiling in soup. Pears are cool-natured fruits, and it's best to eat them warm in winter. Sugarcane can also be boiled in soup with ingredients like lily bulbs.

Recommended Recipe: Colorful Fruit Sweet Soup

Ingredients:

200g Apple, 200g Snow Pear, 200g Sand Pear, 100g Rock Sugar, 3L Water

Instructions:

1. Core and chop the apple, snow pear, and sand pear separately, and place them in a soup pot.

2. Add enough water to the pot and bring to a boil.

3. Add the rock sugar, reduce the heat to low, and simmer for 30 minutes.

Recommended Recipe: Sugarcane and Water Chestnut Drink

Sugarcane and Water Chestnut Drink

Ingredients:

300g Sugarcane, 10g Water Chestnut, 6 fresh Jujubes, appropriate amount of rock sugar, appropriate amount of water

1. Peel the sugarcane and cut it into small sections.

2. Peel and wash the water chestnuts, then set aside.

3. Put all ingredients except the rock sugar into a pot, add an appropriate amount of water, and simmer for about 30 minutes.

4. Add rock sugar before turning off the heat.

Fruits suitable for pan-frying: Apples, Bananas

Compared to pears and sugarcane, apples and bananas are more suitable for pan-frying. Apples and bananas contain less vitamin C, but their nutritional content such as potassium, magnesium, and dietary fiber is not lost when heated. Most of their polyphenol antioxidants can also be retained under heating conditions. Therefore, you don't have to worry about losing too many nutrients even when pan-frying at high temperatures.

Recommended Recipe: Fragrant Apple Omelette

Ingredients:

2 apples (approx. 300g), 4 eggs, 100ml fresh milk, 25g sugar, appropriate amount of salad oil

Instructions:

1. Beat the eggs and mix with fresh milk and sugar.

2. Stir the egg and milk mixture until well combined.

3. Core the apple, slice it into flower shapes, and soak in salt water.

4. Heat a flat-bottomed pan, add oil, then pour in the egg mixture and cook over low heat.

5. Place the apple slices on the omelette. When the bottom is cooked, flip it over and cook the other side, then plate the whole omelette.

Recommended Recipe: Honey-roasted Bananas

Sugar-roasted Bananas

Ingredients:

3 bananas, 20g butter, 2 teaspoons of white sugar, 10ml lemon juice, appropriate amount of honey

Instructions:

1. Place the butter and fine sugar in a flat-bottomed pan and melt over low heat.

2. Add the peeled bananas to the pan and pan-fry until both sides are golden brown.

3. Squeeze some lemon juice over the bananas and turn off the heat.

4. Place the bananas in a baking dish and drizzle with honey.

5. Place in the middle of a preheated oven at 160°C and bake for about 8-10 minutes.

Fruits suitable for baking: Oranges

Many of you have probably heard of the method for baking oranges. Oranges are high in vitamin C, and their rich fruit acids can help protect the vitamin C. However, they should not be cut before baking to prevent the juice from leaking out.

Baking oranges not only retains their nutrients but is also a food remedy for relieving coughs. If you have a cough in the winter, you might want to try baking an orange.

Recommended Recipe: Baked Oranges

Baked Oranges

Ingredients:

6 small oranges

Instructions:

1. Take out 6 small oranges and set them aside.

2. Rinse the oranges with water.

3. Soak them in warm water at about 50°C for 3 minutes to remove any pesticide residue from the peel.

4. Use a paper towel or a clean cloth to wipe the oranges.

5. Wipe the water off the surface of each orange.

6. Heat a dry pan over low heat, add the small oranges, and heat slowly, stirring continuously with a spatula until they are slightly scorched and steam is rising with a fragrant orange smell.