Michigan
State University Extension
Preserving
Food Safely - 01600514
10/13/97
Serving uncooked
Frozen fruits need only to be thawed, if they are to be
served raw.
For best color and flavor, leave fruit in the sealed
container to thaw. Serve as soon as thawed; a few ice
crystals in the fruit improve the texture for eating raw.
Frozen fruit in the package may be thawed in the
refrigerator, at room temperature, or in a pan of cool
water. Turn package several times for more even thawing.
Allow 6 to 8 hours on a refrigerator shelf for thawing a
1-pound package of fruit packed in syrup. Allow 2 to 4
hours for thawing a package of the same size at room
temperature--1/2 to 1 hour for thawing in a pan of 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.
Cooked fruit will keep in the refrigerator for a few days.
Cooking. 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. If
the recipe calls for sugar, allow for any sweetening that
was added before 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.
USING CRUSHED FRUIT AND PUREES
Serve crushed fruit as raw fruit--after it is partially
or completely thawed. Or, use it after thawing as a topping
for ice cream or cakes, as a filling for sweet rolls, or for
jam.
Use thawed purees in puddings, ice cream, sherbets, jams,
pies, ripple cakes, fruit-filled coffee cake and rolls.
Serving juice
Serve frozen fruit juice as a beverage--after thawing,
but while it is still cold. Some juices, such as sour
cherry, plum, grape, and berry juices, may be diluted 1/3
to 1/2 with water or a bland juice.
