fruits are mainly carbohydrates, and
carbohydrates are robust molecules; even
boiling temperatures simply disperse them
more evenly in the tissue moisture, so the
texture becomes soft and succulent. However,
the cooking of vegetables and fruits does have
its fine points. Plant pigments, flavor
compounds, and nutrients are sensitive to heat
and to the chemical environment. And even
carbohydrates sometimes behave curiously!
The challenge of cooking vegetables and
fruits is to create an appealing texture without
compromising color, flavor, and nutrition.
How Heat Affects the Qualities
of Fruits and Vegetables
Color Many plant pigments are altered by
cooking, which is why we can often judge by
their color how carefully vegetables have been
prepared. The one partial exception to this
rule is the yellow-orange-red carotenoid