Frozen fruit is a versatile and convenient ingredient to have on hand in the kitchen. It allows you to eat your favorite fruits all year, but it also arrives pre-washed and chopped, saving you time. Here’s how to use frozen fruit in your culinary creations, along with tasty recipes to get you started.
- Strawberry mojito
Ingredients
- strawberry puree portions
- frozen strawberries
- lime puree portion 1
- lime juice (alternative for puree) – 10ml
- white rum – 60ml
- sugar (optional) – 1 tbsp
- club soda
- ice cubes
- frozen strawberries (garnish)
- fresh mint (garnish)
- fresh rosemary (garnish)
With a splash of white rum and the bright flavor of strawberries, our Strawberry Mojito recipe will transport you to a tropical paradise with just one sip.
- In a glass, combine the fruit puree, sugar, and rum.
- Add the ice cubes, then top with club soda and gently swirl.
- Garnish with frozen strawberries, fresh mint, and rosemary.
- To make a mocktail, leave out the rum.
- Rhubarb Lemonade
Ingredients – Serves 8
- frozen rhubarb – 250g
- sugar – 250g
- water – 250g
- lemon puree portions – 450g
- (sparkling) water 1250ml
- ice
- lime slices (garnish)
Enjoy the flavor of summer with our Rhubarb Lemonade, which combines tangy rhubarb with zesty lemon puree for a refreshing twist on a classic drink. It’s deliciously sweet, tangy, and refreshing.
Rhubarb Syrup: Boil 250g frozen rhubarb with 250g sugar and 250g water. Pour through a fine strainer into a glass container and store in the refrigerator.
Rhubarb Lemonade: In a large pitcher, combine rhubarb syrup, lemon puree, and sparkling water. Stir well to combine all of the ingredients. Fill glasses with ice cubes and then pour the Rhubarb Lemonade over them. Garnish with lemon slices.
- Peach Frosé
Ingredients – Serves 8 people
- rosé wine – 750ml
- frozen peach segments – 500g
- simple syrup – 60ml
- fresh mint leaves
Recipe:
- Blend the rosé wine and peach segments in a blender.
- Blend for 30 seconds or until smooth. If needed, add 60ml of simple syrup to regulate the sweetness.
- Pour the rosé wine onto a shallow tray and freeze overnight before blending to achieve a slushy consistency.
- Caramelised Grapefruit Bowl
Ingredients
- frozen grapefruit – 200g
- brown sugar – 2 tbsp
- butter – 1 tsp
- coconut yoghurt – 125g
- granola – 50g
- nuts and seeds
- raisins and dried cranberries
Frozen grapefruit caramelized with sugar and brown butter, served with creamy coconut yoghurt. Delicious for breakfast or a late afternoon snack.
- In a nonstick pan, cook the butter over medium heat.
- Add the brown sugar to the pan and whisk until it produces a caramel sauce.
- Cook the frozen grapefruit in the pan for 5 minutes, or until caramelized and golden brown around the edges.
- Pour the yoghurt and grapefruit into a bowl and top with granola, almonds, seeds, raisins, and dried cranberries.
Tips for using Frozen Fruit
- Thawing: Depending on the recipe, frozen fruit can be used directly or thawed. To thaw, place it in the refrigerator overnight or use the microwave’s defrost setting.
- Blending: Frozen fruit is ideal for smoothies and smoothie bowls. Blend it frozen to get a thicker texture.
- Cooking: Mix frozen fruit directly into sauces, pies, and cobblers.
Reasons to Stock-Up on Frozen Fruit
Frozen fruit is delicious and flexible. It does not need to be cleaned, peeled, or stressed in order to be used up quickly.
- Convenience: pre-washed, peeled, and sliced fruit reduces prep and cleanup time.
- Cost-effective: less expensive than fresh fruit, especially during the off-season.
- Nutritional value: Fruits are flash-frozen to preserve critical vitamins and minerals.
- Long shelf life: frozen fruits can last for months in the freezer, decreasing food waste.
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