Fruit and Nuts

Fruit of all kinds cook beautifully in the microwave. You can stew, poach, bake and even bottle them. You can also frost them with sugar and turn them into glace (candied) fruits. But your microwave is also an absolute boon when it comes to messy little tasks such as skinning fruit, and can even be used for making them juicier and plumping them up if they’re dried. There are hints for nuts, too – for toasting, blanching, shelling and roasting. Note that you should use at least 100g/4oz/1 cup of nuts in each case-smaller quantities burn too easily.

Note: Don’t attempt to dry fruit in the microwave. The high sugar content would make them burn before they are dried.

Microwave tips for fruit and nuts

Juicy citrus fruits

To get the maximum amount of juice from citrus fruit, place in the microwave and cook on Medium-High for 30 seconds to 1 minute per fruit depending on size until just warm. They will then yield more juice than when straight from the fridge or fruit bowl.

To plump up dried fruit

Sultanas (golden raisins), raisins, currants and mixed dried fruit (fruit cake mix) for use in cakes and puddings are even more delicious when plumped up before use. Place in a bowl and add any alcohol or juice from the recipe. Cover with a plate. Microwave on Full Power until the fruit feels hot and has absorbed the liquid, checking and stirring every minute. Stir again and leave to stand until cold.

To skin soft fruits, such as peaches, apricots and tomatoes

Microwave each piece of fruit for 10-15 seconds on Full Power. Leave to stand for 30 seconds, then peel off the skin.

To ripen hard fruit

This is particularly suitable for avocados. Put the unpeeled fruit in the microwave, one at a time, and microwave on Full Power for 1 minute, turning over after 30 seconds. Leave to stand until completely cold, then use as required.

To shell nuts

Place up to 175 g/6 oz nuts in their shells in a bowl. Add 60 ml/4 tbsp water and cover with a plate. Microwave on Full Power for 2-3 minutes. Leave to stand for 1 minute, then drain. The shells can be removed easily.

To roast whole nuts

Place 100 g/4 oz/1 cup raw, shelled nuts in a shallow dish. Stir in 15 ml/1 tbsp sunflower or peanut (groundnut) oil and spread out evenly. Microwave on Full Power for 3-5 minutes, stirring after every minute until evenly brown. Turn on to kitchen paper (paper towels) and leave to cool. Sprinkle with salt, if liked. Store in an airtight container.

To dry-roast whole nuts

Spread 100 g/4 oz/1 cup raw, shelled nuts out on a piece of kitchen paper (paper towels) in a shallow dish. Do not add any oil. Microwave on Full Power for 3-5 minutes, tossing after every minute, until browned. Leave until cold, then store in an airtight container.

Spiced roasted nuts: Dry-roast the nuts as above, then sprinkle with sea salt and chilli powder to taste. Leave to cool, then store in an airtight container.
Savoury salty nuts: Dry-roast them but sprinkle with 30 ml/2 tbsp soy sauce halfway through cooking, and toss well to coat.

To toast nuts

Toasted nuts are good for adding colour and texture to microwaved foods. Spread 100 g/4 oz/1 cup flaked (slivered) or chopped raw nuts on a piece of kitchen paper (paper towels) in a shallow dish. Microwave on Full Power, stirring every minute until golden, then remove from the microwave immediately. Take care, as being thin and small, they burn easily so do not overcook. If necessary, stand a small cup of water in the oven with the nuts to absorb some of the energy.

To shell nuts

Hard-shelled nuts, such as brazils, almonds and walnuts, can be softened slightly by placing in a shallow dish and adding just enough water to cover. Microwave on Full Power until the water boils. Remove from the oven immediately. Leave to stand for 1 minute, then drain. Spread out on kitchen paper (paper towels) to dry, then shell in the usual way.

To blanch almonds

Place 100 g/4 oz/1 cup almonds with their skins on in a bowl and add 150 ml/¼ pt/2/3 cup water. Microwave on Full Power for 1½ to 2½ minutes. Drain and when cool enough to handle, slip off the skins between your finger and thumb.

To blanch hazelnuts (filberts)

Spread the hazelnuts in their skins in a single layer in a shallow dish. Microwave on Full Power for 1½ to 2½ minutes. Tip into a clean tea towel (dishcloth) and rub off the skins.

Defrosting frozen fruits

Frozen fruits should be partially defrosted in the microwave, then left to finish defrosting at room temperature. Otherwise, because of their high sugar content, they will cook before properly defrosted. For best results, follow these general rules.

Free-flow, commercially frozen fruit is best defrosted at room temperature unless you are heating straight from frozen.
For fruit home-frozen in dry sugar, allow 2 minutes per 450 g/1 lb on Full Power, then leave to defrost at room temperature.
For fruit frozen in syrup, allow 4 minutes per 450 g/1 lb on Full Power, then leave to defrost at room temperature.
For fruit frozen as puree, allow 2 minutes per 450 g/1 lb, then leave to defrost at room temperature.

Cooking fruit

With so many fruits and berries of all kinds now available all the year round, it is quick and simple to prepare a delicious dessert with the help of your microwave.

Both fresh and dried fruits microwave well and can be used as a base for steamed puddings and crumbles, ice creams, sauces and purees. As with vegetables, fruits retain a high percentage of their flavour and colour when cooked in a microwave oven. Here are the basic guidelines.

Hard fruits, such as apples and pears, should be peeled and cored in the usual way. Cut the fruit into even-sized pieces and sprinkle with sugar to taste. There is no need to add liquid – the fruit will cook in its own juice.
Plums, cherries, greengages and damsons should be halved and stoned (pitted). Cherries can be left whole if you have a cherry stoner.
Peaches, nectarines and apricots don’t need skinning before you microwave them: the skins will peel away afterwards. Cut the fruit into halves, remove the stones (pits) and sprinkle with sugar to taste.
Berry fruits, such as red and black currants and gooseberries, cook particularly well in the microwave. Shred currants off their stalks using the prongs of a fork and top and tail gooseberries. Wash the fruit in the usual way.
Add only a little sugar before cooking berry fruits. You can always add more after cooking, but you can’t take it out if you’ve over-sweetened them.
Vanilla sugar (sugar flavoured by being stored in a jar with a vanilla pod) adds delicious flavour.

To stew fruit

Peel, core slice and remove stones (pits) as necessary. Place in an even layer in a casserole dish (Dutch oven). Sprinkle with sugar. Water is not necessary, but you can add up to 30 ml/2 tbsp water for extra juice. As a rough guide, soft fruits take 2-5 minutes, hard fruits 6-10 minutes (see individual entries). Test and stir after 2 minutes, then after each further minute until cooked to your liking. Taste and add more sugar as necessary.

To poach fruit

Skin the fruit, if liked, or prick the skins to prevent bursting. Leave whole or cut into halves and remove any stones (pits). For each 450 g/1 lb fruit, make 1 quantity of sugar syrup as follows.

Stir 100 g/4 oz/½ cup granulated sugar into 300 ml/½ pt/1¼ cups water in a casserole dish (Dutch oven). Add a thick slice of lemon. Microwave on Full Power for 3-5 minutes until boiling and the sugar has dissolved, stirring after every minute. Alternatively, use 300 ml/½ pt/¼ cups pure apple juice.

Add the fruit in an even layer. Cover. Microwave on Full Power for the time indicated in individual entries, turning the fruit over in the syrup once during cooking. Leave to stand for 2 minutes. Do not overcook or the fruit will disintegrate.

Frosted fruits

You can frost small bunches of grapes and red, black or white currants for use as decoration on desserts.

Lightly beat an egg white. Dip small bunches of fruit in the egg white, draining off any excess. Dip gently in caster (superfine) sugar, dusting the fruit all over until completely coated. Place in a circle on a sheet of non-stick baking parchment on a microwave rack or a plate. Microwave on Medium-Low until the frosting is dry and hard. Turn the fruit over after 1½ minutes. 6-8 small bunches will take 3-4 minutes.

Glace (candied) fruits

Choose fresh fruit, such as strawberries, orange, Clementine or satsuma segments, grapes, cherries, lychees, kumquats, sliced peaches or nectarines or pieces of pineapple, dried on kitchen paper (paper towels). You can also use canned fruits but they must be drained and dried thoroughly on kitchen paper.

Put 100 g/4 oz/½ cup granulated sugar and 75 ml/5 tbsp boiling water in a large measuring jug. Microwave on Full Power for 1 minute, then stir. Whisk in 5 ml/1 tsp powdered glucose and microwave for 1 further minute. Stir until the sugar dissolves completely.

Microwave on Full Power for a further 5-7 minutes, checking frequently, until the syrup is just beginning to turn golden – no more. Immediately stand the base of the jug in cold water to cool it quickly. Using a cocktail stick (toothpick), pierce a piece of fruit, dip it in the syrup, allowing the excess to run off, then place on a piece of non-stick baking parchment to dry. Place in paper sweet cases (candy cups) before serving.

To bottle fruit

Prepare the fruit in your usual way, using the microwave for each step as follows.

Boil the syrup on Full Power for 2-3 minutes.

To sterilise the jars, put 150 ml/¼ pt/2/3 cup water in each one. Cook on Full Power until the water boils, then microwave for a further minute. Using oven-gloved hands, pour out the water and drain upside down on kitchen paper (paper towels).

Fill the jars with the prepared fruit and cook one filled jar at a time on Full Power for 2-3 minutes until the syrup boils. Turn the microwave down to Medium-Low and microwave for a further 3-4 minutes. Remove with oven gloves. Cover, seal and label.

Cooking times for fruit

Apples, cooking (tart)

Cooking: Peel, core and thinly slice. Put in a thin layer in a shallow dish or casserole dish (Dutch oven). Sprinkle with sugar to taste and add a pinch of cinnamon, cloves, mixed (apple-pie) spice or the grated rind of a lemon or orange. Dot with a few flakes of butter, if liked. Cover with clingfilm (plastic wrap), rolled back at one edge, or a lid. Stir gently once during cooking to rearrange the slices without breaking up. For puree (apple sauce), you can stir more briskly, then beat well after standing time, pass through a sieve (strainer) or puree in a blender or food processor.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	3-4 mins	2½-3½ mins	2-3 mins	1½-2 mins
450g/1lb	6-8 mins	5-7 mins	4-5½ mins	3½-4 mins

Standing time: 2 minutes.

Baked whole apples

Cooking: Core the apples but do not peel. Mark around the circumference of each apple with a sharp knife to prevent splitting. Arrange around the edge of a shallow dish. Fill the centres with a little brown sugar mixed with mixed dried fruit (fruit cake mix), or other stuffing of your choice. Do not cover.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
2	5 mins	4 mins	3½ mins	3-3½ mins
4	10 mins	7½-8 mins	7 mins	6½-7 mins

Once cooked, pour a little golden (light corn) syrup over or sprinkle with a little more sugar.

Standing time: 5 minutes, covered with foil, shiny side in.

Apricots

Cooking: Wash, halve and remove the stones (pits). Put in a thin layer in a shallow dish or casserole dish (Dutch oven). Sprinkle with sugar, to taste. Stir gently once or twice during cooking to coat in the juice.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	2-3 mins	1½-2½ mins	1-2 mins	1-1½ mins
450g/1lb	4-5 mins	3½-4 mins	3-3½ mins	2½-3 mins

Standing time: 2 minutes.

Bananas

Cooking: Peel and halve lengthways. Put in a single layer in a shallow dish or casserole dish (Dutch oven). Sprinkle with 5 ml/1 tsp light brown sugar per banana. Add a little rum, or grated rind and juice of an orange or lemon. Cover with clingfilm (plastic wrap), rolled back at one edge, or a lid.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
4	6 mins	5 mins	4 mins	3½-4 mins

Standing time: 2 minutes.

Blackberries

Cooking: Wash and remove any stalks. Put in a thin layer in a shallow dish or casserole dish (Dutch oven). Sprinkle with sugar, to taste. Add the grated rind of an orange, if liked. Cover with clingfilm (plastic wrap), rolled back at one edge, or a lid. Stir gently once during cooking.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	2-2½ mins	1½-2 mins	1-1½ mins	1 mins
450g/1lb	3-5 mins	2½-4 mins	2-3 mins	2 mins

Standing time: 2 minutes.

Blackcurrants

Cooking: Wash the fruit and strip off the stalks with the prongs of a fork. Put in a thin layer in a shallow dish or casserole dish (Dutch oven). Sprinkle with sugar, to taste. Cover with clingfilm (plastic wrap), rolled back at one edge, or a lid. Stir or shake gently once or twice during cooking.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	2-2½ mins	1½-2 mins	1-1½ mins	1 mins
450g/1lb	3-5 mins	2½-4 mins	2-3 mins	2 mins

Standing time: 2 minutes.

Blueberries

Cooking: Wash the fruit. Put in a thin layer in a shallow dish or casserole dish (Dutch oven). Sprinkle with sugar, to taste. Cover with clingfilm (plastic wrap), rolled back at one edge, or a lid. Stir or shake gently once or twice during cooking.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	2-2½ mins	1½-2 mins	1-1½ mins	1 mins
450g/1lb	3-5 mins	2½-4 mins	2-3 mins	2 mins

Standing time: 2 minutes.

Cherries

Cooking: Wash, then halve and stone (pit) the fruit or use a cherry stoner. Put in a thin layer in a shallow dish or casserole dish (Dutch oven). Sprinkle with sugar, to taste. Cover with clingfilm (plastic wrap), rolled back at one edge, or a lid. Stir or shake gently once or twice during cooking.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	2-3 mins	1½-2½ mins	1-2 mins	1-1½ mins
450g/1lb	4-5 mins	3½-4 mins	3-3½ mins	2½-3 mins

Standing time: 2 minutes.

Cranberries

Cooking: Wash the fruit. Put in a thin layer in a shallow dish or casserole dish (Dutch oven). Sprinkle with sugar, to taste. Add the grated rind of an orange, if liked. Cover with clingfilm (plastic wrap), rolled back at one edge, or a lid. Stir or shake gently once or twice during cooking. They will ‘pop’ when cooked.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	2-2½ mins	1½-2 mins	1-1½ mins	1 mins

Standing time: 2 minutes.

Damsons

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	2-3 mins	1½-2½ mins	1-2 mins	1-1½ mins
450g/1lb	4-5 mins	3½-4 mins	3-3½ mins	2½-3 mins

Standing time: 2 minutes.

Dried fruit

This method is suitable for larger dried fruit, such as apricots, prunes, peaches, pears and dried fruit salad.

Cooking: Put in a casserole dish (Dutch oven). Cover with 300 ml/½ pt/1¼ cups orange juice, cold tea or water. Flavour with a cinnamon stick, a clove or a few drops of vanilla essence (extract), if liked. Cover.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	12 mins	10½ mins	9 mins	8-9 mins

Standing time: 2 minutes. Chill until ready to serve.

Gooseberries

Cooking: Wash, top and tail. Put in a thin layer in a shallow dish or casserole dish (Dutch oven). Sprinkle with sugar, to taste. Cover with clingfilm (plastic wrap), rolled back at one edge, or a lid. Stir gently once or twice during cooking.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	4 mins	3½ mins	3 mins	2½-3 mins
450g/1lb	8 mins	7 mins	6 mins	5½-6 mins

Standing time: 2 minutes.

Grapefruit

Cooking: It is not possible to grill (broil) grapefruit in the microwave unless it has a browning element, but this method gives similar results. Halve the fruit, place in individual dishes and separate the segments with a serrated edged knife in the usual way. Sprinkle the halves with brown sugar and place in the microwave in a ring.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
1 half	1½ mins	1-1½ mins	1 min	1 min
4 halves	5-6 mins	4-4½ mins	3½-4 mins	3½ mins

Standing time: 2 minutes.

Greengages

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	2-3 mins	1½-2½ mins	1-2 mins	1-1½ mins
450g/1lb	4-5 mins	3½-4 mins	3-3½ mins	2½-3 mins

Standing time: 2 minutes.

Oranges, caramelised

Cooking: Make a caramel syrup. Cut the rind and pith off four oranges. Slice and arrange in a shallow dish. Pour over the caramel.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
4	1½ mins	1½ mins	1 min	1 min

Standing time: None. Leave until completely cold, then chill before serving.

Peaches and nectarines

Cooking: Wash, halve or slice, removing the stones (pits), or leave whole. Put the fruit in a shallow dish or casserole dish (Dutch oven). Slices should be arranged in a thin layer; place halves cut sides down; arrange whole fruit round the edge of the dish. Sprinkle with a little sugar, to taste, or add a sugar syrup and add a piece of cinnamon stick or the grated rind of a lemon or orange, if liked. Cover with clingfilm (plastic wrap), rolled back at one edge, or a lid. Stir slices gently and rearrange the halves or whole fruit once during cooking. Slip the skins off after cooking, if liked.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
2	2 mins	1½-2 mins	1½ mins	1-1½ mins
4	4 mins	3½ mins	3 mins	2½-3 mins

Standing time: 2 minutes.

Pears

Cooking: Wash, peel, halve and core, then quarter or slice, if liked, or leave whole. Put slices, halves or quarters in a thin layer in a shallow dish or casserole dish (Dutch oven). Arrange whole fruit round the edge of the dish. Sprinkle with sugar, to taste, or add a sugar syrup and add a pinch of cinnamon, cloves, mixed (apple-pie) spice or the grated rind of a lemon or orange. Cover with clingfilm (plastic wrap), rolled back at one edge, or a lid. Stir slices gently and rearrange halves or whole fruit once during cooking.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	4½-6 mins	4-5 mins	3-4 mins	2½-3 mins
450g/1lb	9-12 mins	8-10 mins	6-8 mins	5-6 mins

Standing time: 2 minutes.

Plums

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	2-3 mins	1½-2½ mins	1-2 mins	1-1½ mins
450g/1lb	4-5 mins	3½-4 mins	3-3½ mins	2½-3 mins

Standing time: 2 minutes.

Raspberries

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	2-2½ mins	1½-2 mins	1-1½ mins	1 min
450g/1lb	3-5 mins	2½-4 mins	2-3 mins	2 mins

Standing time: 2 minutes.

Redcurrants

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	2-2½ mins	1½-2 mins	1-1½ mins	1 min
450g/1lb	3-5 mins	2½-4 mins	2-3 mins	2 mins

Standing time: 2 minutes.

Rhubarb

Cooking: Wash, trim and cut into short lengths. Put in a shallow dish or casserole dish (Dutch oven). Sprinkle generously with sugar, to taste and add the grated rind of an orange, if liked, or a little grated fresh root ginger. Cover with clingfilm (plastic wrap), rolled back at one edge, or a lid. Stir gently once or twice during cooking.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
225 g/8 oz	4 mins	3½ mins	3 mins	2½-3 mins
450g/1lb	8 mins	7 mins	5½ mins	4½-5 mins

Standing time: 2 minutes.