Frozen Produce: Get the Facts

Frozen produce gets a pretty bad wrap. I'm not totally sure why, but a recent article from the Wall Street Journal has a few ideas.

Maybe it's the idea that is conjured up when I mention a "frozen dinner"-- something bland, covered in some kind of sauce, and probably fairly salty, chewy meat. Not a lot of color, kind of a greyish-brownish mix of things.

Maybe it's the idea that if I didn't slave away over the stove for hours then it doesn't really "count" as a home-cooked meal, or I'm not taking proper care of my family.

But the reality is -- when you're going for produce, frozen is just as good as fresh. And at times, it can be even better than fresh -- like now, in the dead of winter, when fresh may have spent a fair amount of time in transit before I ever see it in the store. During transit, storage, purchase, and (ultimately) sitting on my counter or in my fridge until I'm ready to use it, my produce is losing nutrients. Some of these nutrients start to break down with exposure to the air (oxygen), or if they get battered and bruised a bit along the way.

And - bonus - especially out of season, these fruits and veggies are often cheaper than fresh.

Now, I know what you're going to say -- but the berries are mushy, and... no thank you. Well, you're right. There is absolutely nothing in this world that can compare to a fresh strawberry at peak season. Certainly not a frozen strawberry on a chilly January day such as this. But there are ways around this. So here you have it -- tips for getting the most out of your frozen fruits and veggies!

- Frozen fruit is great for smoothies! You really can't tell the difference here, I promise. And, bonus, they are already chilly so you don't even need to add ice!
- Looking for some crispness in your veg? Look no further than your skillet. Microwaving frozen veggies (while delicious) may not be what you're after, texturally. So try heating them up in a skillet to help maintain some of the texture.
- Frozen fruit is good for cooking! making compote or jellies for waffles and pancakes can help you use the softer texture of fruits to your advantage. They are also great for home-made pie fillings (easier than you'd think).
- Frozen veggies are great to toss in soups! Many types come without sauce and already chopped into the perfect sized bites for soups.

For the complete WSJ article, please go here.

-- Les, MS RD LD