Fruits and Vegetables You Can Freeze | A Complete Guide
You take out fruits or vegetables you froze from the freezer, and they are soggy and mushy after they thaw, making you question why you even bothered. We understand this, and that's why we're here to help.
Your reasons for freezing the produce may be convenience, meal planning, reducing food waste, preserving your garden harvest, or saving cooking time, which is excellent. Still, it doesn't help if all your efforts are in vain when everything comes out too soggy to eat.
It's important to understand that freezing and thawing can cause the formation of ice crystals, which can lead to a change in texture. This is why some fruits and vegetables may come out too soggy. But don't worry, we'll show you how to prevent this from happening.
This guide to freezing fruits and vegetables will teach you how to properly freeze each type of produce, the pros and cons of freezing each kind, and how to properly thaw them so they come out like you just bought them.
Fruits
When properly stored, most fruits can be frozen for up to several months while maintaining their flavor and nutritional value.
Begin by confidently selecting ripe fruits. This ensures that you freeze the best quality fruits, enhancing the taste and texture of your dishes.
Then, you will need to either slice, chop, blanch, or treat the fruit with lemon juice (to prevent it from browning) to get it ready for freezing since each type of fruit has its own preparation needs.
Once prepared, the fruits are typically arranged in a single layer on a baking sheet. This method promotes even freezing and helps the fruits maintain their shape. Once they're solid, you can transfer them to a freezer bag or container for long-term storage.
That's what you do generally, but here's what you need to know for each fruit category.
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Citrus Fruits
Citrus fruits have tough outer skins that you must peel to reveal the juicy segments. They're usually zesty, tangy, and/or sour.
This category includes a variety of citrus fruits such as oranges, lemons, pomelos, kumquats, clementines, and grapefruits.
These fruits are usually zesty, tangy, and/or sour, and can be used in a variety of dishes and beverages.
How to freeze:
It's usually not a good idea to freeze a whole citrus fruit because the skin becomes soft, the fruit inside turns mushy and loses its natural juiciness, and the texture and flavor unpleasantly change.
There are various ways to freeze citrus fruits. You can juice the fruit and freeze the juice, or remove the zest with a microplane grater and freeze it.
These methods allow you to preserve the unique flavors of the fruit in different forms, giving you the freedom to experiment with your culinary creations.
To freeze the zest, start by spreading it on a baking sheet or parchment paper.
Leave it in the freezer until solid, then transfer it to a freezer-safe bag or container.
Remember to remove excess air before sealing to prevent freezer burn.
Nutritional loss/benefits:
They can lose some of their vitamin C because vitamin C is sensitive to heat and oxygen pressure.
Nutrients like antioxidants don't usually get affected by freezing.
Thawing and using:
You can thaw the juice, zest, or whole fruit (if you decide to freeze it) in the refrigerator overnight or at room temperature for a few hours.
Once thawed, you can use the juice or zest in your recipes, or enjoy the whole fruit as is.
Stone Fruits
Stone fruits have a single large seed or "stone" inside, surrounded by juicy flesh.
Peaches, plums, cherries, apricots, dates, mangoes, and avocadoes are all stone fruits.
How to freeze:
To freeze stone fruits, start by selecting ripe but firm fruits. Slice them in half following the direction of the natural line on them. This will ensure that the fruits freeze evenly and maintain their shape and texture.
Twist the two halves gently to separate them, remove the pit (stone), and continue slicing it if you wish.
Optional: To prevent the fruit from browning, submerge it in water with lemon juice (1 part lemon juice to 4 parts water) or an ascorbic acid mixture (1 teaspoon of ascorbic acid with 1 gallon of water) for a few minutes, then drain it well.
Spread the sliced fruit onto a baking sheet lined with parchment paper, ensuring the slices don't touch each other. Then, put the sheet in the freezer for a couple of hours until they become solid.
Optional: To preserve the color, texture, and flavor during freezing, you can blanch the sliced fruit by putting it into boiling water for 1-2 minutes.
This process helps to deactivate enzymes that can cause the fruit to deteriorate in the freezer.
Immediately transfer it to an ice bath to stop the cooking process, and drain it well. This step is particularly beneficial for fruits that are prone to browning, such as peaches and apples.
Transfer the solid fruits into a freezer-safe bag or a container, removing all the excess air to prevent freezer burn.
Store the fruits in the coldest part of your freezer, ideally at a temperature of 0°F (-18 °C) or below, to maintain their quality for longer.
Nutritional loss/benefits:
You can lose some of the vitamin C as well as some of the water-soluble vitamins like the B vitamins.
Other minerals and nutrients tend to stay intact.
Thawing and using:
Thaw in the refrigerator overnight or at room temperature for a few hours.
Poll
Berries
Small juicy fruits that grow on plants and bushes. They can be different colors: red, purple, blue, sweet, or tart.
Elderberries, gooseberries, cranberries, blackberries, strawberries, and blueberries are all examples..
How to freeze:
After washing:
Spread the berries on a baking sheet lined with parchment paper.
Ensure the berries are in a single layer and not touching each other. This will help them freeze quickly and evenly.
Let them freeze until solid, which usually takes about [2-3 hours] for most berries.
Optional: You can coat berries like strawberries, cranberries, raspberries, blueberries, and blackberries lightly with sugar to enhance their sweetness and better maintain their flavor and texture during freezing.
(The sugar helps to draw out excess moisture from the berries, reducing the formation of ice crystals and preventing them from becoming too soggy during freezing.
It also helps protect the berries from freezer burn.)
Instead of sugar, you can use syrup by dissolving sugar in water (typically a ratio of 4 parts water to 1 part sugar), letting the syrup cool completely, and submerging the frozen berries in the syrup in a freezer-safe container or jar, leaving some space at the top for expansion.
Once the berries are frozen solid, transfer them to a freezer-safe bag or container and remove as much air as possible to protect them from freezer burn.
Properly stored, the berries can last in the freezer for up to [6-12 months], maintaining their quality and flavor.
Nutritional loss/benefits:
You lose some of the vitamin C and some of the water-soluble vitamins.
Freezing the berries preserves other nutrients and minerals.
Thawing and using:
Thaw in the refrigerator overnight or at room temperature for a few hours.
Tropical Fruits
Tropical fruits grow in warm tropical areas like Africa, Central America, and Southeast Asia. They are known for their juicy sweetness and are often bright and tasty.
Mangoes, papayas, pineapples, bananas, guava, coconuts, passion fruit, and pitaya are all part of the tropical fruit group.
How to freeze:
If necessary, peel the fruits after washing them and cutting them into the desired sizes. Remove any seeds or pits.
Optional: You can lightly coat fruits like mangoes and bananas with granulated sugar to help preserve their flavor and texture during freezing.
Spread the prepared fruit in a single layer on a baking sheet lined with parchment paper and freeze until solid.
Transfer them into a freezer-safe bag or container and freeze.
Optional: Instead of using granulated sugar, you can completely submerge the solid fruits in syrup (mix four parts water and one part sugar until sugar dissolves and let cool completely).
Leave space at the top of the jar or container for the liquid to expand while freezing.
Nutritional loss/benefits:
There may be some loss of water-soluble vitamins like vitamin C.
Thawing and using:
Thaw inside the refrigerator overnight or at room temperature for a few hours.
Melons
Melons are large fruits with a thick, hard rind on the outside that is often green or orange, juicy flesh on the inside, and seeds in the center.
Canary melon, galia melon, watermelon, honeydew, and cantaloupe are all part of the melon group.
How to freeze:
After washing the melons:
Cut them in half.
Scoop out the seeds and pulp with a spoon.
Remove the rind from the flesh using a sharp knife.
Then, cut the melons into the desired shapes or sizes you wish.
Optional: Lightly coat the cut-up melon with sugar to preserve its flavor and texture during freezing.
Spread the cut melon in a single layer on a baking sheet lined with parchment paper, ensuring the pieces don't touch each other. Freeze until solid.
Transfer the solid pieces into a freezer-safe bag or container and freeze for 6-12 months.
Nutritional loss/benefits:
Like many other fruits, vitamin C and some water-soluble vitamins like the B vitamins get lost during a melon's freezing.
The hydration and other minerals and nutrients get preserved.
Thawing and using:
Thaw inside the refrigerator overnight or at room temperature for a few hours.
Pome Fruits
Pome fruits have a fleshy outer layer (the edible part) surrounding the core of the fruit, which contains seeds.
Apples, quinces, and pears are pome fruits.
How to freeze:
Peeling the fruit is optional and doesn't affect how it freezes.
Cut the fruit into your shape of choice and remove the core and any seeds.
Optional: Lightly coat the fruit pieces in granulated sugar to help preserve their flavor and texture during freezing.
Spread the fruit pieces in a single layer on a baking sheet lined with parchment paper, ensuring they do not touch each other, and freeze them until solid.
Transfer the fruits into a freezer-safe bag or container, removing as much air as possible to minimize the risk of freezer burn.
When done correctly, the fruits can stay in your freezer for up to 6 months.
Nutritional loss/benefits:
You lose some vitamin C and water-soluble vitamins like the B vitamins.
Other nutrients and minerals stay the same.
Thawing and using:
Thaw in the refrigerator overnight or at room temperature for a few hours.
Vegetables
Freezing vegetables like peas and green beans gives them more nutrients than when fresh.
Before beginning the freezing process of any vegetable, you start by washing them with cold water to remove any debris, dirt, or residue from the surface.
The best way is with vegetable wash, but if you don't have that, you can make your own (find out how here) or use water, which won't be that effective but will still help.
Cold water is essential here because, for some vegetables, using hot or warm water may make them less crisp.
Cut the vegetable in the shape you plan to use later when cooking.
Depending on the type, you may want to blanch the cut pieces by boiling water, adding the pieces for the correct amount of time (each vegetable has its blanching time), and then immediately transferring the pieces into a bowl of ice water for a few minutes to stop the cooking process.
Blanching helps to preserve the vegetable's color, flavor, and nutrients.
You would drain, pat dry all the pieces, and arrange them in a single layer on a baking sheet lined with parchment paper.
After this, you would freeze them just until the pieces are solid and then transfer them to a freezer-safe bag or container to put in your freezer.
When done right, these frozen vegetables can last 6-12 months.
That's the gist, but here are the specifics for each type of vegetable.
Podded Vegetables
Podded vegetables are vegetables that grow in pods, which are elongated edible shells that enclose multiple seeds.
Examples are snow peas, fava beans, chickpeas, peas, edamame, and lentils.
How to freeze:
After washing them with cold water, trim any stems or ends as needed.
Optional: To preserve the color, flavor, and nutrients of the vegetables, blanch the pod with the seeds in it before removing the seeds by putting them in a pot of boiling water for the correct amount of time for the vegetable you are working with, which is mentioned below.
Then, immediately transfer the pods into an ice water bowl to stop the cooking process.
1-2 minutes: peas and edamame
2-3 minutes: beans (such as green beans)
3-4 minutes: fava beans
Drain and pat dry.
Shell the podded vegetables by removing the seeds from the pods by gently squeezing them to release the seeds.
Arrange the prepared vegetables in a single layer on a baking sheet lined with parchment paper and freeze them until solid.
After freezing, transfer them into a freezer-safe bag or container and freeze.
Nutritional loss/benefits:
Freezing vegetables immediately after harvesting is a superior method for nutrient preservation compared to buying them fresh and then freezing them. The immediate freezing process saves more nutrients that would otherwise be lost during storage and transportation, making the vegetables more nutrient-rich. This concept applies generally to all produce.
When frozen long after being harvested, freshly podded vegetables may lose some vitamin C content. Still, all the other nutrients and minerals remain intact.
Thawing and using:
Thaw them in the refrigerator overnight or at room temperature for a few hours.
Leafy Greens
Leafy greens are vegetables with edible leaves, which usually have a vibrant green color and leafy texture.
Some examples include bok choy, collard greens, watercress, spinach, lettuce, kale, and mustard greens.
How to freeze:
After washing with cold water, trim off any stems or damaged leaves.
Optional: Blanch the leafy greens by putting them in boiling water for 1-2 minutes, depending on the type and thickness of the greens, and then transfer them to an ice water bowl immediately to preserve the color, flavor, and nutrients.
Drain and squeeze out any excess moisture.
After, divide the blanched greens (or unbalanced if you choose not to) into portion-sized servings. You can freeze them in individual portions or as larger bunches.
Transfer them to freezer-safe bags or containers and ensure you remove as much air as possible to prevent freezer burns.
Nutritional loss/benefits:
There may be some minor nutrient loss, but freezing does not affect the nutrients overall.
Thawing and using:
Thaw in the refrigerator overnight or at room temperature for several hours.
Crucifuerous Vegetables
Cruciferous vegetables are vegetables that are known for their cross-shaped flowers.
Broccoli, cauliflower, cabbage, and brussels sprouts are good examples.
How to freeze:
After washing carefully, trim off any damaged parts.
In the case of broccoli and cauliflower, you want to cut the florets without damaging them. We will link a video below of professional Chef Jean Pierre showing how to do it.
Cut the vegetables in the shape you wish to use them later.
Optional: Although it's optional, it's recommended to blanch cruciferous vegetables before freezing them to preserve their flavor and color.
After putting them in boiling water, wait 1-3 minutes, depending on the size of the vegetable, and then immediately transfer them into an ice water bowl to stop the cooking process.
Drain thoroughly and pat them dry.
You can either place them on a baking sheet lined with parchment paper and freeze them until they're solid first or put them directly in a freezer-safe bag or container, removing all the air and then freezing them.
Nutritional loss/benefits:
There may be some minor nutrient loss, but freezing does not affect the nutrients overall.
Thawing and using:
Thaw in the refrigerator overnight or at room temperature for a few hours.
Root Vegetables
Root vegetables grow underground, and their edible parts are typically found in the root or tuber.
Some examples are carrots, potatoes, beets, sweet potatoes, radishes, turnips, rutabagas, parsnips, and yams.
How to freeze:
Wash the vegetables with cold running water and scrub the skin to remove any tough outer skin; peeling them is also optional.
Then, cut them into the pieces you will need them to be when using them later.
Consider blanching the cut vegetables for 2-3 minutes for an added quality boost.
This process helps preserve their color, flavor, and nutrients.
After blanching, transfer them to ice water to help maintain their vibrant color and crispness.
Please wait a few minutes, remove them from the ice water, and pat dry.
To minimize the risk of freezer burn, freeze them in freezer-safe bags or containers, removing as much air as possible before sealing them.
If correctly done, they can last 6-12 months.
Nutritional loss/benefits:
You largely retain a lot of fiber, minerals, and antioxidants.
There is some loss of vitamin C and other water-soluble vitamins.
Thawing and using:
Thaw in the refrigerator overnight or at room temperature for a few hours.
Thawing in the refrigerator is the safest method as it prevents the growth of harmful bacteria.
If you're in a hurry, you can also thaw them at room temperature for a few hours, but make sure to use them immediately after thawing.
Allium Vegetables
These vegetables are a group of flavorful, aromatic plants, such as onions, garlic, leeks, shallots, chives, scallions, and ramps.
How to freeze:
Peel and wash under cold running water, then cut into the size you'll need later when you're ready to use them.
Smaller alliums like pearl onions can be left whole.
Blanching is optional for alliums like onions and garlic but crucial in enhancing the color and flavor of leeks and scallions, preserving their freshness for longer.
Optional: After putting them in boiling water for about 2-3 minutes, immediately transfer them to ice water for a few minutes, then take them out and pat them dry.
You want to flash freeze them to prevent them from clumping and maintain their texture.
This will make it easier for you when you're ready to use them later so they’re not stuck together.
Flash Freeze: Spread them on a single layer of a baking sheet lined with parchment paper and freeze them until they are solid for about 1-2 hours.
Then, transfer them to a freezer-safe bag or container, removing as much air as possible to prevent the risk of freezer burn.
Nutritional loss/benefits:
Their shelf life extends since they go bad fast, and you preserve many nutrients.
There is some loss of vitamin C and some phytochemicals.
Thawing and using:
When it's time to cook, there's no need to thaw your frozen alliums.
Remove the desired amount from the freezer and add it to your dish.
Tubers
Tuber vegetables are a type of plant that grows underground and stores nutrients in their enlarged, starchy roots.
These are your potatoes, sweet potatoes, yams, cassava (yuca), taro, arrowroot, jicama, and oca.
How to freeze:
Wash and peel them if desired, then cut them into uniform pieces.
Optional (but recommended to preserve color, flavor, and nutrients): Blanch in boiling water for 2-3 minutes, cool in ice water, and dry thoroughly.
Flash-freeze the pieces on a parchment-lined baking sheet until solid, then transfer them to freezer-safe bags or containers, removing as much air as possible.
If done correctly, tubers can freeze up to 6-12 months.
Nutritional loss/benefits:
Fiber, minerals, and carbohydrates are preserved.
Some vitamin C and certain phytochemicals may degrade during the blanching and freezing.
Thawing and using:
You can use them directly in recipes without thawing.
Stem Vegetables
Stem vegetables are plants made up of edible stems.
Celery, asparagus, rhubarb, swiss chard (stalks), kohlrabi, bamboo shoots, fennel, scapes (like garlic scapes), and lemongrass are great examples.
How to freeze:
To freeze stem vegetables, wash and trim them, then cut them into uniform pieces.
Optional: Blanch the pieces by boiling them for
Asparagus - 2-4 minutes
Celery - 3 minutes
Fennel - 3 minutes
Immediately cool them in ice water, drain, and dry thoroughly.
Spread the pieces on a parchment-lined baking sheet and freeze until solid (1-2 hours).
Transfer to freezer-safe bags or containers, removing as much air as possible. You can store them for up to 6-12 months.
Nutritional loss/benefits:
Most of the fiber and minerals are preserved.
Small amounts of vitamin C and some phytochemicals degrade during blanching and freezing.
Thawing and using:
There's no need to thaw your frozen stem vegetables; you can add them directly to your cooking.
Mushrooms
Mushrooms are fungi, not plants, grown above ground with a savory flavor and a meaty texture.
There are many different types of mushrooms, but some you may have seen are button, shiitake, and portabello.
How to freeze:
To freeze mushrooms, clean them with a damp cloth or briefly rinse them under cold water, then pat them dry.
Trim off any tough stems and slice or chop them as needed.
Optional: Blanch the mushroom pieces in boiling water for 1-2 minutes, then cool them in ice water and dry thoroughly.
Spread the pieces on a parchment-lined baking sheet and freeze until solid, about 1-2 hours.
Transfer the frozen mushrooms to freezer-safe bags or containers, removing as much air as possible.
You can have them frozen for up to 6-12 months.
Nutritional loss/benefits:
Most of the nutrients are preserved.
Some vitamin C may be lost, and the texture can become slightly softer.
Thawing and using:
Frozen mushrooms can be used directly in your cooking; no need to thaw.
Tips for Success
These six extra tips will help you get the most out of your frozen fruits and vegetables:
Choose Fresh Produce: Use ripe, high-quality fruits and vegetables to ensure the best flavor and texture after freezing, but be careful. Overripe or underripe produce may not freeze well.
Ensure Dryness: After washing and blanching, it's crucial to dry the produce thoroughly. This step is essential in preventing the formation of ice crystals, which can significantly alter the texture of the frozen produce and potentially add extra water to whatever you're cooking, diluting the taste.
Leave Space: Leave a little space at the top of containers or bags to allow for expansion as the produce freezes.
Pureeing: Pureeing some fruits and vegetables before freezing can be convenient, especially for making smoothies or soups. Puree fruits like bananas or vegetables like tomatoes and freeze in ice cube trays for easy portioning.
Freezing Herbs in Oil or Water: Consider freezing herbs in olive oil or water in ice cube trays. It makes it easy to pop out a portion for cooking later.
Cover: Cover your produce when storing it in the freezer so it doesn't absorb any other smells from the freezer. This can change the taste slightly after the produce thaws and potentially alter the flavor of the dishes you make with it.
FAQ
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To freeze cooked fruits and vegetables, cool them quickly to prevent bacterial growth, then divide them into meal-sized portions.
Pack the cooled portions in freezer-safe bags or containers for easy meal planning. Remove as much air as possible to prevent freezer burn. Label each package with the contents and date for easy identification later.
For cooked fruits, consider using a light syrup made from [1 part sugar to 4 parts water] or pureeing them before freezing. This can help to maintain their texture and flavor.
Store the packed items in the coldest part of the freezer. When ready to use, thaw in the refrigerator and reheat gently.
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Signs that frozen fruits and vegetables have gone bad include freezer burn, off smell, color changes, slimy texture, excessive ice crystals, and visible mold.
If these signs are present, discard the produce to avoid consuming spoiled food.
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By freezing produce nearing its expiration date, you extend its shelf life, putting you in control of your food's lifespan.
Remember, it's crucial to freeze the produce before it reaches its expiration date and shows signs of spoilage. This timing is vital, but with some practice, you'll become confident in identifying when to freeze.
Suppose the produce is already starting to spoil. In that case, freezing may not be effective in preserving its quality, and it's better to discard it.
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You can generally use frozen fruits and vegetables in the same recipes as fresh ones.
However, frozen produce may have a slightly different texture and release more moisture when thawed, affecting the overall consistency of your dishes.
To accommodate these differences, you may need to adjust the cooking time so that enough water evaporates to concentrate the flavor of your dish and seasoning.
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It's generally not recommended to freeze produce that has been canned or jarred.
Canning and jarring are preservation methods that involve heat processing to sterilize the contents and create a vacuum seal, which makes the product shelf-stable at room temperature.
However, freezing canned or jarred produce can pose a risk. It may compromise the container's integrity, potentially leading to cracks or breaks that could spoil your food.
Freezing can significantly alter the texture and flavor of the produce, especially if it has already been cooked or processed. This is something to keep in mind when deciding on your storage method.
Rest assured, if you have leftover canned or jarred produce you want to preserve, the best action is to store it in the refrigerator. This method ensures freshness and safety, allowing you to enjoy preserved goodies within a few days.
Infographic
Conclusion
In general, freezing any produce has the same rules, but knowing which to blanch before freezing, which to freeze in syrup, and which to cut up before freezing can be the key to nicely defrosted fruits and vegetables or soggy ones.
Take the Next Step: Extending their shelf-life is only sometimes by keeping produce cold. Check out this post on the 35 Fruits and Vegetables That Should Not Be Refrigerated next.
Fill Everyone In: Why do you freeze your produce?
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