Michigan State University Extension
Preserving Food Safely - 01600514
10/13/97

### USING FROZEN FRUITS

     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.

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