Recently, several research centres have been investigating whether the use of frozen fruit is functional with regard to properties and nutritional values.
Various studies report that frozen fruit may have the same characteristics (that of vitamins, minerals and antioxidants) as fresh fruit. Indeed, at present the best way to preserve food is by freezing.
Depending on the needs, you can find strawberries in the winter and peaches in spring. Fruit is picked at its best degree of ripeness and then frozen, keeping its properties intact. It is important to remember that the consumption of frozen fruit reduces wastage because the product is defrosted when needed and is ready to use.
Freshly picked fruit begins a process of decay, with slow degradation of the nutritive substances. Frozen fruit is picked at an adequate degree of ripening and subjected to a freezing process IQF (Individual Quick freezing).
Everything changes when you buy zero km fruit. In such cases, the fruit is usually picked immediately before being sold. However, it needs to be washed, cleansed and used immediately.
How to choose the best frozen fruit
Talk to experts in the field and local distributors equipped with frozen storage. The maintenance of the cold chain is essential to guarantee an excellent product.
Select the items most suited to your needs: usually the range consists of whole frozen fruit, in pieces or fruit purées. If freezing is adequate and the cold chain has been maintained, fruits must be separated and not in a single block. The colour of the fruit must also be consistent, with no ice formations inside the packaging.
Always keep the product in a negative temperature room.
The best way to defrost the product before use is in a positive temperature refrigerator for a maximum of 24 hours.