Do you think eating fruit is too simple? Actually, besides eating it raw, fruit can also be heated or roasted. Doesn't that sound a bit incredible? Here, let's learn a couple of tricks and see how you can heat and eat fruit.
5 Fruits You Can Eat Heated
Pomelo: What you boil is not the pomelo pulp, but the pomelo peel. Pomelo peel contains flavonoids such as naringin and rutin, which have antioxidant effects, can reduce blood viscosity, aid in weight loss and anti-aging. When heated, these substances become more active in the body, exerting their maximum effectiveness. Cut the soft white part of the pomelo peel into thin slices, boil it in warm water for 10 minutes, and then drink it as tea with honey. Its nutrients will then begin to work in your body.
Apple: The pectin in apples has a great detoxifying effect and can work with dietary fiber to cleanse the intestines. When heated, the pectin becomes more stable and gains an additional function: "absorbing bacteria and toxins from the intestines." Research has found that the content of polyphenols, natural antioxidants, in apples increases significantly after heating. Polyphenols can not only lower blood sugar and lipids, inhibit free radicals for antioxidant and anti-inflammatory effects, but also inhibit the rise of plasma cholesterol and eliminate free radicals in the body. Apples that have been stored for a long time at home are probably not very tasty anymore. You can cook them. The vitamin C content in apples is low, so it's not a pity to eat them cooked. Beneficial components like potassium, pectin, chlorogenic acid, and flavonoids are retained after heating. When boiled with water, the taste can become sour, so use less water and add some jujubes to sweeten it. Steamed or baked apples are also good, or chopped and mixed in pancakes—the taste is great.
Pear: Pears can moisten the lungs and relieve coughs, but they are considered a "cold" nature food. Eating raw pears in cold weather can make you feel even colder. However, if you boil the pear, the situation is completely different. The cooked pear loses its "cold" nature, the peel becomes slightly bitter, and its effect of relieving dryness and moistening the lungs is fully released. The lignin in pear seeds is originally an insoluble fiber, but after heating, it dissolves in the intestines, helping to expel harmful cholesterol. "Rock Sugar Snow Pear" is the most common way to eat cooked pears. The method is simple: core and cut a snow pear, cook it with an appropriate amount of cool water and rock sugar over low heat for half an hour. Pears can moisten the lungs, promote body fluids, clear heat, and transform phlegm. Eating rock sugar snow pear in winter to nourish yin and moisten the lungs is the best thing to do. Patients with chronic bronchitis or chronic pharyngitis can also eat rock sugar snow pear as a dietary therapy.
Cherry Tomatoes: When cherry tomatoes are heated, their lycopene content rapidly increases, thereby enhancing the tomato's nutritional value and its overall antioxidant capacity. As long as they are heated for just two minutes (by boiling or microwaving), the lycopene and antioxidant content can increase by 54% and 28%, respectively.
Orange: The orange peel contains noscapine and orange essential oil, which have cough-relieving and phlegm-resolving effects. These two components are only released from the orange peel after steaming or boiling. It is especially suitable for children with persistent coughs. The steaming method is: wash the orange, do not peel it, cut off the top of the orange flat, sprinkle a little salt on the exposed pulp, then use chopsticks to poke a few holes in the pulp to let the salt seep in. Put the cut-off piece back on, secure it with toothpicks, place it in a bowl (no water needed in the bowl), and steam it for 15 minutes after the water boils. Only eat the pulp and the juice at the bottom of the bowl, not the peel.