In this thread about cooking for people with allergies the first commenter (rightly, IMHO) suggests splitting up that general effort into more allergy-specific tips. The overall effort might still be worthwile, but as I suffer from the 'fruit/nut' allergy myself, I would like to start this question & answer.
My question: which foods trigger the fruit/nut allergy, rated by severity, and what techniques can you use to reduce the effect? I will be answering my own question as well (in the hope of offering some help), but would prefer answers that I don't know already.
For those that aren't aware of the allergy for nuts and fruits and wondering whether they may have it, here are links to wikipedia on oral allergy syndrome and the Calgary Allergy network (as I find their site useful and will be using it, and my own experience, as a departure point. Note that the allergy may start later in life.
Best Answer
From the source (CAN)
Explaining about the allergy and ways of combatting it:
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.
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)