This post contains a small portion of this article. Read the full article here.
First things first: To buy or DIY your frozen fruit? The frozen foods section of your grocery store often gets a bad rap—the TV dinners and ice cream bars that reside there aren’t exactly known for their nutritional value. But frozen veggies and fruits are just as good for you as their fresh counterparts. “Packaged frozen fruit is usually picked at the height of its ripeness and then flash-frozen, which helps it maintain flavor and nutrient-density, ” says Serena Poon, a certified nutritionist and chef. So go ahead and take a stroll down the freezer aisle (IRL or digitally) and toss a couple bags of frozen berries and bananas into your cart. If you can swing it, though, Poon recommends buying the fruit fresh from the farmer’s market and then popping it into the freezer. This way you can support your local farmers and cut down on packaging and plastic. If you’re planning on buying fresh fruit and freezing it yourself, there are some general guidelines Poon recommends keeping in mind. Buy ripe fruit for maximum flavor. Wash and dry berries, then put them in an airtight container and freeze. Store your fruit near the front of the freezer to prevent freezer burn, which will impact the fruit’s flavor and texture. Peel and cut fruits like bananas, peaches, and mangos before freezing. You can freeze citrus fruits like oranges, lemons, and limes in slices for things like garnish and infusions or as juice for use in smoothies and recipes. Avocado can be frozen whole seed and all.