Fruit/nut allergy - cooking for
From the source (CAN)


  Fruit, Vegetable &amp; Nut Allergies
  Associated with Spring Allergies  (due
  to tree pollen) FRUITS:  APPLE family
  (apple, pear) PLUM family (plum,
  peach, prune, nectarine, apricot,
  cherry) KIWI
  
  VEGETABLES: PARSLEY family (carrot,
  celery, dill, anise, cumin, coriander,
  caraway) POTATO family (potato,
  tomato, green pepper)
  
  NUTS:  Hazelnut, walnut, almond
  
  LEGUMES: Peas, beans, peanut
  
  SEEDS: Sunflower
  
  Ragweed allergy (which causes hayfever
  in August and September) can be
  associated with allergies to raw
  bananas, and the members of the gourd
  family (melon, watermelon, honeydew,
  cantaloupe, zucchini and cucumber).
  
  Grass allergy can be associated with
  allergies to orange, melon,
  watermelon, tomato, kiwi, peanut.


Explaining about the allergy and ways of combatting it: 


  These allergic reactions usually occur
  only when the food is raw. People who
  are allergic to the raw food can eat
  it cooked, canned, microwaved,
  processed or baked. For example,
  someone allergic to raw apples can eat
  apple sauce, apple jelly, apple juice,
  apple pie and dried apples. However,
  nuts may cause allergic reactions
  whether raw or cooked. This problem is
  usually life long. Allergy tests to
  these foods may sometimes be negative
  unless a fresh fruit is used for the
  test (instead of a commercial allergy
  extract). The allergic reaction to
  these foods can occur anytime of the
  year when eating the foods but can be
  worse during the pollen season and
  especially if hayfever is very
  troublesome that year.
  
  The allergic reaction is not due to
  pesticides, chemicals or wax on the
  fruit. Howeve,r because the more
  allergic part of the fruit may be in
  the skin, some people allergic to
  fruits, e.g., peaches, can eat the
  flesh without reaction if the skin is
  peeled away. Similarly for apples,
  some brands of apples cause more
  allergic reactions than others.
  Freshly picked apple, e.g., straight
  from the tree or an unripe apple, may
  cause fewer allergic reactions than
  one which is very ripe or one which
  has been stored for weeks after
  picking.


To this, I'd like to add that, in The Netherlands at least, the Santana apple is available as a special anti-allergy apple, and, for me at least, it works!

Also, as a technique, (deep)freezing the food may also offer benefits, or cooking the food in acid(ic) substances.


  Other alternatives:
  
  Substitute Raw Fruits Berries*
  (strawberry, blueberry, raspberries,
  etc.), citrus* (orange, mandarins,
  etc.), grapes, currants, gooseberries,
  guava, mango, figs, pineapple, papaya,
  avocado, persimmon, pomegranates,
  watermelon*.
  
  Substitute Raw Vegetables MUSTARD
  family (cabbage, cauliflower,
  broccoli, watercress, radish GOOSEFOOT
  family (spinach, swiss chard)
  COMPOSITE family (green onions)
  
  Substitute Nuts Peanut*, cashew,
  pistachio, brazil, macadamia, pine
  nut.
  
  *May occasionally cause Oral Allergy Syndrome.


For me, this list indeed works, as I have a milder version of OAS. The substitue nuts work for me as well (walnut and almonds are terrible to me: the above are fine). When using pine nuts, try to use the European version, as the Chinese one can be horrible (which is a general problem with Chinese pine nuts)