Steamed fruit bolsters sauces, gives dessert toppings unctuousness and has the texture and softness needed for smooth purees -- all while retaining more vitamins than boiled fruit. According to the Journal of Food Composition and Analysis, microwaved fruit retains up to 79 percent of its vitamins, whereas boiled fruit retains 69 percent. Microwaving fruit requires only a minimal amount of water, so it essentially steams in the moisture it releases during cooking, and, unlike boiling, the vitamins don't evaporate.
Things You'll Need
Vegetable peeler (optional)
Peel fruit with skins, such as apples, kiwi and pears, using a vegetable peeler. Rinse fruit that you don't intend to peel, such as blueberries, strawberries, plums, peaches and raspberries, under cool running water. Remove seeds as needed.
Cut the fruit into 1/2- to 1-inch pieces for purees; you can slice the fruit in half and steam it, if desired. Place the fruit pieces in a microwave-safe bowl with lid. Steam one type of fruit at a time or combine several types to create a blend.
Add enough water or juice to the container to barely cover the bottom. Press the lid firmly onto the bowl.
Microwave the fresh fruit on high in 30-seconds increments, stirring after each, until it reaches the desired softness.