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.