How To Eat Frozen Strawberries
Here are five ways that frozen strawberries can come in handy.

  1. Put them in smoothies or milkshakes. This is the main reason many people keep frozen fruit in their freezers; it’s so handy for quick morning smoothies.
  2. Bake a fruit cobbler.
  3. Make strawberry milk.
  4. Make a sauce for pancakes or ice cream.
  5. Use them in a trifle.

Can you thaw frozen strawberries to eat?

Fruits – When serving frozen fruits for dessert, serve them while there are still a few ice crystals in the fruit. This helps compensate for the mushy texture frozen fruits have when thawed. Frozen fruit in the package can be thawed in the refrigerator, under running water, or in a microwave oven if thawed immediately before use.

Turn the package several times for more even thawing. Allow 6 to 8 hours in the refrigerator for thawing a 1 pound package of fruit packed in syrup. Allow ½ to 1 hour for thawing in running cool water. Fruit packed with dry sugar thaws slightly faster than that packed in syrup. Both sugar and syrup packs thaw faster than unsweetened packs.

Thaw only as much as you need at one time. If you have leftover thawed fruit, it will keep better if you cook it. To cook, first thaw fruits until pieces can be loosened; then cook as you would cook fresh fruit. If there is not enough juice to prevent scorching, add water as needed.

  • When using frozen fruits in cooking, allowance should be made for any sugar that was added at the time of freezing.
  • Frozen fruits often have more juice than called for in recipes for baked products using fresh fruits.
  • In that case, use only part of the juice or add more thickening for the extra juice.

Suggested Uses for Frozen Fruits

Frozen fruits can be used the same as fresh fruits in preparing pies, upside down cakes, sherbets, ices and salads. Some fruits, especially boysenberries, make better jellies when frozen than when fresh, because freezing and thawing cause the juices to be released from the cells and the natural fruit color dissolves in the juice. Serve crushed fruit the same as raw fruit after it is partially or completely thawed; use it after thawing as a topping for ice cream or cake or a filling for sweet rolls or for jam. Use thawed pureés in puddings, ice cream, sherbets, jams, pies, ripple cakes, fruit filled coffee cakes and rolls. Use frozen fruit juice as a beverage after it is thawed but while it is still cold. Some juices, such as sour cherry, plum, grape and berry can be diluted 1/3 to ½ with water or a bland juice.

Are strawberries mushy after freezing?

Freeze Strawberries To Use In Baked Goods – Alright, so now you’ve got a freezer full of frozen strawberries– what’s the best way to use them? Frozen strawberries have a softer, slightly mushy, and less firm texture than fresh strawberries. Frozen strawberries work very well in a variety of recipes for sauces, smoothies, desserts that are pureed prior to baking (like ice cream, sherbet, and cheesecake), baked goods, and quick bread (like pancakes and waffles).

  • To use frozen strawberries in baked goods and quick bread recipes that call for fresh berries, dust the frozen berries with cornstarch or flour! As frozen strawberries defrost during baking, they will release more juices that fresh strawberries and can negatively affect the texture.
  • Protip: For every 1 cup of frozen strawberries, toss with 1 tablespoon cornstarch or flour.

This will help thicken the juices released by the strawberries! Also, don’t defrost the strawberries prior to adding them to your dough or batter. Add frozen strawberries directly into the batter and into the oven! If you let them defrost first, liquid they shed can throw off the dry to wet ratios in the recipe.

  • Add them to smoothies
  • Make strawberry jam
  • Strawberry syrup
  • Use in cocktails: mojitos, lemonades, margaritas, and smashes
  • Strawberry BBQ sauce
  • Scones, Muffins, Pancakes, Waffles, Coffee Cake, and Cinnamon Rolls!
  • Homemade ice cream
  • Add to oatmeals, porridges, and puddings
  • Cobbler, Pie, Cheesecake, Crisp, Donuts, French Toast
  • Make homemade popsicles, decorative ice cubes, or berry curd

Are frozen strawberries as healthy as fresh?

Fresh vs Frozen: Which Is More Nutritious? – Results from studies that have compared the nutrient content of frozen and fresh produce vary slightly. This is because some studies use freshly harvested produce, which removes the effects of storage and transport time, while others use produce from supermarkets.

  1. Additionally, differences in processing and measuring methods can influence results.
  2. However, in general, the evidence suggests that freezing can preserve nutrient value, and that the nutritional content of fresh and frozen produce is similar ( 2, 7, 11 ).
  3. When studies do report nutrient decreases in some frozen produce, they are generally small ( 3, 8, 12 ).

Furthermore, levels of vitamin A, carotenoids, vitamin E, minerals and fiber are similar in fresh and frozen produce. They’re generally not affected by blanching ( 11 ). Studies comparing supermarket produce with frozen varieties — such as peas, green beans, carrots, spinach and broccoli — found the antioxidant activity and nutrient content to be similar ( 5, 13 ).

Is it OK to eat frozen berries everyday?

Yes they are! A daily handful of frozen blueberries offers nutrition and powerful benefits.

Why do people eat frozen berries?

Frozen berries make the perfect filling for baked goods like pies, muffins, and cobblers. But they aren’t just a friend to home bakers. With plenty of fiber and antioxidants, frozen berries are a nutrient-rich, low-calorie addition to many foods, such as oatmeal, yogurt, parfaits, smoothies, and even savory meat dishes.

  • Freezing doesn’t significantly diminish berries’ nutrition.
  • In fact, berries are harvested for freezing when they’re at the peak of freshness, so you can enjoy them all year round.
  • Frozen berry blends may come with various combinations of berries, including strawberries, blueberries, raspberries, blackberries, and cherries.
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All of these bring significant health benefits.

Can I eat frozen fruit with ice on it?

Inspect for Freezer Burn – Freezer burn happens when food isn’t stored properly in the freezer, causing moisture to escape and turn into ice crystals. Although the food is still edible, this coating of ice “burns” the food, causing it to have a drier texture and less flavor.

Can you thaw frozen berries and eat them?

How to defrost frozen berries Frozen is a convenient way to eat berries year round. Every time you open up a Sujon bag of frozen fruit you can be assured it will have the same great consistent quality every time. Sujon frozen berries are picked at the peak of ripeness and snap frozen within just hours of being harvested.

To beat this level of freshness you would need to be eating the fruit straight after it had been picked from the vine! You can keep the frozen fruit in your freezer and simply pour out the amount you need. If you are using the fruit in baking or a smoothie, simply use them frozen. Our berries are also safe to eat frozen out the packet, a great healthy snack for kids on a warm summers day! For other uses-garnishing, salads, ice cream sundaes, yoghurt, cereal toppers etc you’ll want to defrost the fruit first.

Follow our top thawing tips below. How to defrost your berries in a refrigerator If time allows you can defrost the berries in the fridge. Slow defrosting does maintain a better flavour and texture. Place the berries in a bowl and wrap with plastic or put them in an airtight container.

Thaw them for 4-6 hours if you are using them as a garnish, otherwise you can let them thaw overnight. How to defrost your berries in a microwave Use the defrost setting on your microwave to the the fruit. Defrost them in small batches, we recommend no more than 1 cup at a time. Place the berries in a single layer on a plate, leaving space between the berries or fruit.

For larger fruits such as Strawberries, set the time to 60 seconds. For smaller fruits such as Raspberries and Mango set the time to 30 seconds. Set the time to 15 seconds for Blueberries. If you find that the fruit is still frozen try microwaving again for another 10 seconds.

Microwave cooking times do vary, so you might want to do a test with a small batch to get your perfectly defrosted berry. What if you are in a hurry and don’t have a microwave? If you don’t have much time and have no access to a microwave you can place the frozen fruit in a bowl and cover the fruit in cold water.

Check them in 5 minutes, if the berries are still frozen, drain and add fresh cold water. We do not recommend you thaw the fruit in hot or warm water as it will cause the berries to release their juices. Follow and like us on and for more great tips. : How to defrost frozen berries

Is snacking on frozen fruit healthy?

Frozen Fruit – A Perfect Summertime Snack Freezing Fruit is the Ticket to a Healthy Snack while Beating the Hot Sun The summer sun in this part of the country knows no mercy. It’s hot outside. Cooling down is a must. Why not cool down and be healthy at the same time? Freezing fruit is not only a good way to preserve the length of time your produce lasts, it is the perfect summertime snack for you and your children.

Fruit is rich in fiber and a variance of anti-oxidants like poly-phenolic flavonoids and vitamin-C – not to mention it is delicious. Let’s just come out and say it: fruit is nature’s candy. And the good news is fruit doesn’t lose its nutrients when frozen, and that takes care of it the spoiling too soon problem.

Snacking can easily derail our intentions to eat well if we continue to snack on the wrong things. Frozen fruit is a perfect snack. So pop some fruit in the freezer and you’ll have a healthy treat the next time you crave something sweet. Here is what you need to do to properly freeze your fruit:

Wash and cut your fruit to be ready to eat. Remove any stems, pits, etc. Place your fruit onto a wax or parchment lined baking sheet and place in the freezer. Once the fruit is frozen, place it in bags for easier storage.

While we continue to battle the summer heat, ice cold snacks are a great way to cool down. Instead of or your children reaching for a sugary popsicle try snacking on some frozen berries, peaches or watermelon. You’ll cool down and beat the heat! : Frozen Fruit – A Perfect Summertime Snack

Is it good to eat frozen fruit?

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Does this look appetizing? If you go to Mars, it may be your meal 03:20 Now playing – Source: CNN CNN — You are probably aware that you should try to eat as many fruits and vegetables as you can for good health. But what if your favorite fruits are not in season, or the veggies on your Sunday shopping list will be eaten much later in the week? It might be time to favor frozen. Going frozen means you can enjoy your favorite berries or peaches during wintertime. It also means less spoilage, allowing you to enjoy produce when it’s close to its nutritional best – that is, whenever you decide to consume it. In fact, research has revealed that frozen fruits and vegetables can have just as many vitamins – and sometimes more – as compared to fresh. “In terms of the ways humans have come up with preserving foods, freezing comes up at the top for preserving nutrients,” said study author Ali Bouzari, who is a culinary scientist and author of ” Ingredient: Unveiling the Essential Elements of Food,” “If you can’t afford fresh or live in an area where a bodega down the street is all the access to produce you can get, it’s important for people to know that frozen is a viable alternative.” Aside from preserving vitamins, freezing is the best way to preserve beneficial plant compounds that help protect against disease, explained Mary Ann Lila, director of the Plants for Human Health Institute at North Carolina State University. Frozen produce is an especially worthwhile choice if you are not going to eat your fruits and veggies within a day or two, explained Gene Lester, a plant physiologist and national program leader for the US Department of Agriculture, where he oversees all post-harvest animal and plant foods research. Frozen fruits “are commercially picked at the peak of ripeness and then individually quick frozen and packaged under a nitrogen atmosphere,” Lester said. Exposing fruits and vegetables to nitrogen helps to preserve nutrients that oxygen degrades, and also occurs with some fresh vegetables, like bagged greens. Vegetables intended to be commercially frozen are also picked at peak ripeness, but unlike fruit, they are blanched prior to freezing, where they are exposed to hot water temperatures between and 90 and 95 degrees Fahrenheit, which destroys enzymes that cause discoloration, browning, and loss of flavor. “Blanching keeps the bright green colors fairly bright green once they’ve been frozen and in storage – otherwise they can take on a grayish or brownish look,” Lester said. Blanching also changes the structure of fiber, making vegetables softer and less crunchy, and easier to chew. But with blanching, you can lose up to 50% of vitamin C, which is heat-sensitive, Lester explained. The good news is, like fruit, veggies intended to be frozen are typically picked at their peak ripeness, where they are most nutrient dense, as compared to produce intended to be sold fresh, which are picked at a less mature, less nutrient-dense stage in order to last longer during transport and storage. In other words, soon-to-be frozen veggies are starting out with a nutritional advantage, which helps to offset any nutrient losses during blanching, and still rank higher nutritionally as compared to commercially fresh produce. “If you pick vegetables at their ripeness peak, they’ve got their greatest abundance of nutrients, vitamins and minerals – and that can be anywhere between 10% and 50% more than something that is commercially harvested as fresh,” Lester said. “From a commercial standpoint, you definitely have a more nutrient-dense product than something that has likely been picked, refrigerated, then put on a truck for up to three days, then stored in a warehouse before arriving at a grocery store for a few days,” Lester said. Here, nutrient loss in fresh produce occurs as the result of exposure to oxygen during non-frozen transport and storage, which degrades nutrients. “When you compare fresh string beans in a store versus frozen, frozen will almost always be higher in nutrient content, because they were picked and processed at the highest point of quality and then frozen to preserve them,” said Mario G. Ferruzzi, a professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. Vegetables sold at a farmers’ market are hopefully picked at peak ripeness too, and may be held briefly in refrigerated storage and available for purchase the next morning, according to Lester. In terms of nutritional hierarchy, fresh-from-the-farm ripe veggies would be superior to frozen in terms of nutritional value – but only if they are eaten within a day or so. “After it’s four or five or seven days old, it’s a completely different equation,” Lester said.

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For the best nutritional bang for your bite, choose frozen vegetables without sauce or added salt, or fruit without added sugar. Look at the bag and feel the contents. Frozen fruits and veggies should be solid and hard, not soft, mushy or wet, sweating or thawing. “You should be able to feel individual frozen pieces of fruit or vegetable, not a solid block, which indicates the contents thawed and were re-frozen,” Lester said. Staining or ice crystals on the package is another indication of thawing and re-freezing. Keep your freezer door shut. Every time you open your freezer, you are thawing produce as it is exposed to room temperature air. This can result in a loss of healthy phytoactive compounds, Lila explained. Store fruits and veggies in the back of the freezer, so they don’t get partially thawed when you do open the door. “Save the front for the ice cubes,” Lila said. Don’t overheat frozen produce. Defrosting fruit on the countertop or in the microwave for a minimal amount of time is the best way to retain the phytoactive compounds in fruit, Lila explained. Lightly steaming or microwaving is the best way to preserve nutrients in vegetables. Squeeze a lemon over frozen veggies after heating them. The vitamin C in lemon juice can help replenish any lost vitamin C during blanching. It will also make veggies brighter and fresher tasting, Lester explained.

Lisa Drayer is a nutritionist, an author and a CNN health and nutrition contributor.

Are frozen strawberries the same as fresh?

Are Frozen Berries Healthier Then Fresh? In addition to being a delicious part of any diet, berries have long been considered super foods that are packed with essential vitamins, minerals, and powerful antioxidants. Berries are often available both frozen and fresh, but few consumers realize that frozen berries are often the healthier choice.

  1. Many people erroneously believe that “fresh is best”, but when it comes to berries, the frozen varieties have a higher concentration of nutritional elements, and are often spared from the large amounts of pesticides that are used on fresh berries found in a supermarket.
  2. Numerous studies have found that frozen berries contain the same nutritional elements as fresh berries that have just been harvested.
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However, this does not mean that “fresh” berries found in the produce section of a grocery store are a better choice than frozen berries. Unlike the berries cited in these studies, the fresh berries that are readily available to consumers when in season are already days past harvest by the time they arrive at the market, since most berries endure several days of travel to make it to their final destination.

  • As each day passes, the berries slowly lose the nutrients that were so concentrated when they were picked.
  • In comparison, are almost always flash frozen the same day that they are harvested, preserving the natural nutrients and antioxidants that are present at the peak of freshness.
  • According to studies conducted by John Hopkins University, the process of freezing just harvested berries results in berries that maintain their optimal nutrition levels for months at a time, making it possible to easily incorporate these super foods into a diet just by opening the freezer.

Like many crops, commercially grown berries are often exposed to a number of pesticides. In most cases, commercial farms specialize in either growing berries that will be sold fresh or sold frozen. In some instances, farms will grow both, but the crops are designated and grown separately from each other.

Berries that are grown with the intention of being frozen are exposed to a significantly lower amount of pesticides than their counterparts that are sent to the grocery store fresh. The reason for this is that fresh berries must maintain a good appearance for days, or even a week or more, as they are transported and then sold to consumers.

This requires large amounts of pesticides and sprays to be administered before and after harvest. Thus, the berries that end up frozen have much lower levels of pesticide and crop spray exposure and residue. To display this dramatic difference between fresh and frozen we have taken data from the USDA pesticide testing program.

The USDA data shows 52 different pesticide residues on a fresh blueberry vs. only 21 on a frozen blueberry. Although we at advocate eating wild or organic berries as much as possible, it’s clear when not available, frozen berries are the best choice for maintaining optimal health. Frozen berries are available year round, and are usually less expensive than their “fresh” counterparts.

Combine that with the fact that frozen berries contain the same nutrients as freshly harvested berries, and maintain those nutrients for months or years while being stored in the freezer, and it is easy to see why purchasing frozen berries is a good idea.

  • Sources Ann Marie Connor, James J.
  • Luby, James F.
  • Hancock, Steven Berkheimer, and Eric J.
  • Hanson, “Changes In Fruit Antioxidant Activity Among Blueberry Cultivars During Cold-Temperature Storage,” Journal of Agricultural and Food Chemistry, vol.50, no.4, pp.893-898, 2002.
  • Virachnee Lohachoompol, George Srzednicki, and John Craske, “The Change of Total Anthocyanins in Blueberries and Their Antioxidant Effect After Drying and Freezing,” Journal of Biomedicine and Biotechnology, vol.2004, no.5, pp.248-252, 2004.

Mariana-Atena Poiana,Diana Moigradean, Diana Raba, Liana-Maria Alda and Mirela Popa, “The Effect of Long-Term Frozen Storage on the Nutraceutical Compounds, Antioxidant Properties and Color Indices of Different Kinds of Berries,” Journal of Food, Agriculture & Environment, vol.8, no.1, pp.54-58, 2010.

Are frozen berries healthy?

Frozen berries make the perfect filling for baked goods like pies, muffins, and cobblers. But they aren’t just a friend to home bakers. With plenty of fiber and antioxidants, frozen berries are a nutrient-rich, low-calorie addition to many foods, such as oatmeal, yogurt, parfaits, smoothies, and even savory meat dishes.

Freezing doesn’t significantly diminish berries’ nutrition. In fact, berries are harvested for freezing when they’re at the peak of freshness, so you can enjoy them all year round. Frozen berry blends may come with various combinations of berries, including strawberries, blueberries, raspberries, blackberries, and cherries.

All of these bring significant health benefits.

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