Eating cooked fruits does not affect the absorption of nutrients very much, because the nutrients contained in fruits, especially vitamin C, are not much. Take apples as an example. Even if they are eaten raw, eating one apple a day will not even meet 10% of the daily amount of vitamin C required by the body. However, other nutrients in apples, such as potassium, magnesium and other elements, as well as pectin, Cellulose, etc. are not afraid of heat, and some polyphenols that are beneficial to the body will only cause partial loss.

So, in this sense, fruits can be eaten cooked, because even if eaten raw, they are not the main source of vitamin C. In addition to apples, the same goes for pears, peaches, etc. that are easy to cook. Their vitamin C content is not very high, so there is no harm in cooking them.

Extended information:

According to the standards of the "Dietary Guidelines for Chinese Residents", the daily intake of vitamin C required by each person is 100 mg, which is lower than the international standard. In the current environment, some countries have raised the standard to 200 mg-300 mg. Under normal circumstances, as long as the daily intake of vitamin C does not exceed 1,000 mg, it is harmless to the body.

If you follow the requirements of the Dietary Guidelines and consume 200 grams of apples per day, the vitamin C you get from apples is only 24 mg. Even if you eat them raw, it is far from meeting your vitamin C needs. If you are a person with a weak spleen and stomach, cooked apples will not aggravate stomach pain and can be eaten cooked.

Reference material: People's Daily Online - Are fruits still nutritious when eaten after they are cooked?