Frozen Fruit

Frozen Fruit

The generally delicate nature of fruits requires rapid freezing techniques for best results, followed by storage of frozen products at -17.8°C or below. Sugar is usually a part of the packing medium, either mixed in dry or added as a syrup.
Most frozen fruits are boiled or steamed within hours of being picked and then frozen; this process helps lock in both nutritional value and fresh taste.
Frozen fruits are available year-round, and in most cases are affordable than fresh.



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