Why does a microwaved cut-up pear or squash seems so much more delish and sweet than raw. Does something turn to sugar and caramelize in it? I have to try this with other fruits/veggies, but I wondered if there is some scientific reason that you know of.

I bought a d'anjou pear and ate a slice raw. OK - nothing fabulous. Microwaved slices - mmmmmm. If I were to dot with butter and add a little flour, sugar and cinnamon I think it would be to die for. What makes cooking fruits/veggies so sweet? I'm a totally novice cook and I'm just curious.
2/c and some 3A.
Protein sensitive but can use occasionally
Highly porous. Color over grey.
Best 1st day method: Super Soaker
Stylers: Mix Curls in a Bottle into everything for shine. Terrible pj
Sometimes try roller sets - classic glamor but I prefer my curls.
Every day is a gift