Tips & Tricks

Best Ways to Use Frozen Fruit in Recipes

USING FROZEN FRUIT IN BAKING (LOAF, MUFFINS, CAKES)

• Use frozen fruit straight from the freezer – do not thaw.

• Toss berries in 1–2 tsp cornflour before adding to batter.

• Fold in gently at the end to prevent colour bleeding.

• Add some berries on top for a prettier finish.

USING FROZEN FRUIT IN COMPOTES & SAUCES

• Add fruit frozen or half-thawed directly to the saucepan.

• They release liquid naturally – little or no extra water needed.

• Simmer 5–10 minutes until glossy and syrupy.

• Cool completely before adding to yoghurt, ice cream, or cheesecake.

USING FROZEN FRUIT IN ICE CREAM

• Never add fully frozen fruit – it becomes icy in the final texture.

• Thaw fruit for 10–15 minutes or mash lightly.

• Mix with 1–2 tsp sugar or sweetener to reduce iciness.

• Swirl in gently at the end of mixing.

USING FROZEN FRUIT IN CHEESECAKES & HIGH-PROTEIN BAKES

• For blended bases: thaw berries OR blend from frozen for a thicker mix.

• For chunkier textures: stir whole frozen berries into batter.

• For toppings: scatter frozen berries on top before baking.

USING FROZEN FRUIT IN SMOOTHIES & PRETTY TOPPINGS

• For thick smoothies: use fruit straight from the freezer.

• For smooth blending: let fruit sit 3–5 minutes before blending.

• For pavlova or cheesecake toppings: thaw fruit and drain well.

• For maximum flavour: roast frozen fruit at 180°C for 15 minutes.