EFFECT OF COOKING ON FRUIT.--Cooking affects fruits in numerous
ways, depending on the condition of the fruit itself, the method used,
and the length of time the heat is applied. When fruits are cooked in
water or in a thin sirup, the cellulose becomes softened. On the other
hand, if they are cooked in a heavy sirup, as, for instance, in the
making of preserves, the cellulose becomes hardened and the fruit,
instead of breaking up, remains whole or nearly so and becomes tough
and hard in texture. The addition of quantities of sugar, as in the
latter case, besides helping to keep the fruit whole, increases its
food value.
25. Another change that usually takes place when fruit is cooked is in
its flavor. This change is due either to an increase in the acid
contained in the fruit or to a decrease in the amount of sugar. Some
authorities believe that cooking increases the amount of acid, while
others hold the view that, when fruit is cooked without removing the
skins and seeds, the acid contained in the seeds and skins and not
noticeable when the fruit is fresh, is released during the cooking. Such
is undoubtedly the case with plums.
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