Michigan State University Extension
Preserving Food Safely - 01600514


  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

  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
  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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