10 steps to the best frozen fruits and vegetables

Jul. 07, 2025

10 steps to the best frozen fruits and vegetables

Freezing Seasonal Produce to Reduce Waste

We often think of freezing fruits and vegetables as a summertime activity when there is a bounty of produce available all around. But freezing is a great strategy for preventing food waste and managing surplus fruits and vegetables any time of year.

With competitive price and timely delivery, Fortune Foods sincerely hope to be your supplier and partner.

Right now you likely have more apples and oranges than strawberries and peaches, and more carrots and squash than fresh peas and garden tomatoes. Whatever fruits and veggies you have in your fridge, chances are you can freeze them.

We want to help you do it well so you have long-lasting, high-quality food you’ll look forward to using. Here are some general tips for freezing food followed by specific tips for common winter fruits and vegetables.

General Tips for Long Lasting Frozen Food

For the best taste, colour and overall quality of frozen food, limit the amount of air and moisture your frozen food is exposed to at all times. This will extend the life of your frozen food by reducing ice crystals and freezer burn. Follow these tips:

Use freezer grade containers/bags that are just big enough to hold the food.
Remove as much air as possible from packaging when freezing and after each use.
Remove surface moisture from food before freezing by draining or patting dry.
Open and close freezers quickly to avoid temperature changes.
Ensure your freezer stays at the correct temperature -18°C (0°F).
Freeze food in small quantities for convenience and to promote quicker freezing.

Ten Steps to the Best Frozen Fruits and Vegetables

Freezing fruits and vegetables requires a few simple steps. For most vegetables, blanching is very important to have good quality vegetables that last longer than a couple of months. Fruit does not require blanching, but some do require soaking in lemon water to prevent browning.

Choose good quality, fresh, ripe produce for the freezer. Eat any bruised or blemished fruits and vegetables right away.
Wash well.
Peeling is optional. (If you choose to peel your fruits and vegetables, keep the washed trimmings for soup stock or smoothies.)
Cut to a size and shape that you prefer using. For example, do you prefer large carrot coins or small diced carrots?
Keep fruit that browns quickly (apples and pears) in a mix of lemon juice and water while prepping. Use one tablespoon lemon juice for every cup of water.
Blanch vegetables (boil in water) for the recommended time (see chart below) to destroy aging enzymes and keep your frozen vegetables tasty, bright, and full of nutrients. Fruit does not need to be blanched.
Remove as much surface moisture as possible – strain, use a salad spinner, let air dry, or pat dry with a clean dish towel.
For free-flowing fruits and vegetables, lay on a baking sheet in a single layer and freeze for two hours. Once frozen, transfer to a tight-fitting container or freezer bag.
Remove as much air as possible.
Label and freeze.

Use within a year for best flavour and texture.

Every fruit and vegetable is unique and has special considerations in order to get the best quality frozen product. Here’s what you need to know for freezing common winter fruits and vegetables.

Freezing Common Winter Fruit

Fall/Winter Fruit Freezing/Thawing Tips Apples (sliced or diced) Texture will change, best for baking or smoothies. Freeze raw, dip in a mixture of 1 tbsp lemon juice and 1 cup water to prevent browning. Do not thaw for baking unless specified. Citrus (lemons, limes, oranges, grapefruit)
Whole
Sliced/Quartered with Peel
Peeled & Segmented Frozen citrus will not hold its shape and the white pith becomes more bitter. Whole citrus or pieces without the peel are excellent for juicing or blending into smoothies. Frozen slices with peels can be added to beverages. Zest before thawing, squeeze for juice after thawing. Cranberries Freeze on tray first, no treatment needed. Use just like fresh, do not thaw unless specified. Pears Freeze raw, dip in a mixture of 1 tbsp lemon juice and 1 cup water to prevent browning. Do not thaw for baking unless specified. Pomegranates Freeze seeds on tray first, no treatment needed. Use just like fresh, no need to thaw.

Freezing Common Winter Vegetables

Fall/Winter Vegetables Blanching Time/Freezing Tips Beets (cubed or sliced) Cook fully Brussels Sprouts 3 minutes Cabbage (shredded) 1 ½ minutes Carrots
Small, whole
Diced/sliced 5 minutes
2-3 minutes (thin-thick) Onions (sliced or diced) No need to blanch, but use within 2 months Potatoes – raw or cooked POTATOES DO NOT FREEZE WELL. Store in cool, dark, dry space. Sweet Potatoes Cook fully Turnips (diced) 2 minutes Winter Squash/Pumpkins
Raw cubes
Cooked puree No need to blanch
Cook fully

Looking for other ways to store or preserve fruits and vegetables? Use our Food Storage A to Z guide.

Contact us to discuss your requirements of Iqf Fruits. Our experienced sales team can help you identify the options that best suit your needs.

Do You Freeze Fruits and Vegetables?

Is freezing a method you use to manage extra fruits and vegetables? How do you like to use your frozen fruits and veggies? Share your favourite ways to enjoy frozen fruits and vegetables with us on Instagram at @lovefoodhatewasteca.

Registered Dietitian Tips for Shopping the Frozen Foods Aisles

Happy month of March! Did you know that March is National Frozen Foods Month? Your Registered Dietitian is here to chat all things frozen foods and how they can be incorporated into a balanced diet.

A common myth prevails that frozen foods are unhealthy. When in fact, there are an abundance of healthful options to be found in the frozen food aisles of grocery stores. The key is knowing what to look for to spot the better-for-you options among all the offerings. Let’s dive into some dietitian-approved tips for shopping the frozen food aisles!

Fruits and vegetables

Aren’t fresh fruits and vegetables healthier than frozen? A common question among shoppers. And the answer is NO. Fruits and vegetables picked for freezing are selected when they are at peak ripeness and are frozen almost immediately afterwards. The freezing process they undergo locks in the nutrients, making the product just as nutritious as if you were to eat it fresh. In fact, there are times when purchasing frozen can be more nutritionally optimal due to the nutrients being retained during freezing whereas fresh fruits and vegetables may lose some of those nutrients over time.

When shopping for frozen fruits and vegetables, take a look at the nutrition label. For vegetables, look for options that have no added salt, sugar, or sauces in the ingredient list. For fruits, look for unsweetened varieties.

Frozen meals

Sometimes convenience is key, and frozen entrees whip up in a flash. Plus, they can be stored for longer periods of time. When shopping for frozen meals, look for options that are loaded with vegetables and include a lean protein source. For entrees that include a grain, consider choosing varieties that include whole grains. For options that don’t have a grain, consider adding your own such as brown rice, whole wheat pasta or quinoa. Don’t forget, you can always elevate your frozen entrees with your own veggies too! Adding vegetables to frozen pizzas and frozen pasta dishes like mac n cheese is a great way to add a nutritional punch while keeping the convenience! Finally, sodium is another component to pay attention to, as many frozen entrees can have quite a bit of added sodium. Look for options that have less than 600 mg per serving.

Dietitians’ Choice

Our Dietitian’s Choice shelf tag program is in place to help you shop for the better-for-you options in our stores. In the frozen food aisles, as throughout our whole store, you can simply look for the blue shelf tag to find the options our Dietitian Team have tagged as better-for-you choices!

For more information, please visit Frozen Fruits And Vegetables.

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