水果菜烹调方法多样,热炒、煮汤皆可,但是最好的方法还是依水果的特性,选择最佳的烹饪方式。例如蒸煮的菜肴,宜选用果肉丰满、果皮坚实,能耐高温久煮者,柳橙、青木瓜皆是好选择;在熬汤时,可以用脱水干果,如杨桃干、凤梨干,或是甘蔗来增加汤的鲜美滋味;热炒的菜,为避免汤汁过多,宜选果肉出水稳定者, 如芒果、荔枝等;口感清脆的苹果、梨子、香瓜,则宜切片快炒或切丝凉拌,都别具风味。 Fruit and vegetable cooking methods varied, stir-fried, soup can be, but the best way is based on the characteristics of the fruit, choose the best cooking. Such as cooking dishes, should use plump fruit, solid peel, long-lasting high temperature, orange, green papaya are good choices; in the soup, you can use dehydrated dried fruit such as dried nectarines, dried pineapples, or sugar cane to To increase the taste of the soup; stir-fried dishes, in order to avoid too much soup, should be elected fruit meat stabilizer, such as mango, lychee; crisp taste of apples, pears, cantaloupe, All unique flavor.