How to Thaw Frozen 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.

 

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.

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