Advantages and Disadvantages When Fruit Is Frozen

Freezing allows stores to put delicious fruit on the menu in any season. However, the process inevitably changes the flavor of the fruit. The good news is that freezing does not reduce the nutritional content of fresh fruit, and they may be just as good as fresh fruit in a breakfast banana smoothie.

 

 

Advantages of freezing

When fresh fruit enters the home refrigerator or undergoes an industrial freezing process, the ripening and decaying process is significantly slowed. Fruits become more common as local cuisine is no longer limited to a narrow growing season or small region. Quick-frozen fruit is also easier and less expensive for growers and processors to transport, making it more economically available. Not only does quick-freezing not reduce nutrient content, it helps preserve it.

The B vitamins, including riboflavin, thiamin, niacin and folic acid, are readily soluble in water. Vitamin C is also water soluble. When foods rich in these vitamins are boiled or soaked, some of the food's nutrients end up in the water. Foods shipped long distances to your local grocery store may contain less B vitamins and vitamin C than you would expect.

 

 

But quick-freezing is a fast process that quickly reduces the temperature of freshly picked produce, keeping fruits like strawberries, kiwis and mangoes at optimal ripeness. By using frozen fruit without thawing or retaining the liquid from the thawed fruit, as much of these water-soluble nutrients are retained as possible.
In addition, frozen fruits do not oxidize as quickly. Cut open an apple, place it on the table, and after a while you notice that its surface turns dark and dull. This is because the apple has undergone oxidation. Frozen apples, on the other hand, are encased in ice and they retain their shape and composition very well.

 

 

 

Disadvantages of freezing

Many frozen fruits retain much of their fresh flavor, but some varieties inevitably lose something in the journey from the field to the refrigerator. Fruits with high water content, such as watermelon and oranges, can become powdery or pulpy when thawed.

And, not all produce can be frozen. Ever notice how you never see frozen lettuce or anything like it in the supermarket freezer? There must be a reason for this. Some fruits don't freeze well, largely because of their high water content. Therefore, if you rely on frozen fruit, you may be missing out on some great options. Finally, because freezing may affect the water content of some foods, it may also slightly alter the flavor and texture.

At AGRILINKS, we invest a lot of time and effort in frozen nutritional fruits, and we are always engaged in exporting IQF fruits. We consider visual presentation, odor, texture, taste, and stability, to name a few, before they make it to your plate. Rest assured that we adhere to high integrity standards and industry standard manufacturing protocols.

 

 

Finding the balance

So, is it bad to eat mostly frozen fruit? No, we don't think so. The key is to find a balance when eating frozen fruits and frozen vegetables.
For your health, we think it's best to eat a variety of fresh and frozen fruits throughout the day if you can. That way, you know you'll get the best of both worlds. If you only eat frozen fruits, you may want to look at how you prepare them and make some different decisions around that.
If you're looking for an easy way to incorporate fruits and vegetables into your daily diet, why not buy some super cubes for your freezer. It's easy, it's convenient, and it tastes great!

 

We specialize in supplying wholesale frozen fruit, so if you want to buy the best quality and price frozen fruit online, contact us!