CookSmart (16th Issue) Page3

Words from the Editor

A dish made with colourful fruit can be pleasing and appetising in the stifling summer heat. In fact, it has been a common habit to use fruit for culinary purpose since the ancient times; the apple, orange, mango, pineapple, lychee, longan… they are all too popular in daily Chinese dishes. Fruit, a rich source of vitamins, minerals and dietary fibre, is particularly healthy for the body if made into meal-time dishes to increase its intake.

However, the nutritional benefits of fruit will bound to be compromised at cooking temperature. How should we avoid so? Moreover, what are the other benefits of cooking with fruit? A dietitian will answer all these questions in this issue of CookSmart.