Although it’s handy, frozen fruit can easily become a mushy mess if thawed improperly or you can render it unsafe to eat if you thaw it on the counter. If you plan to serve the fruit for dessert, don’t thaw it all the way so it keeps some of its shape. If you’re baking with it or making preserves, thaw it all the way. Using the right methods to thaw your fruit properly and safely help avoid unexpected texture results or growth of food-borne bacteria.
Thawing in the Refrigerator
Take only the amount of fruit you need to thaw from the freezer. Fruit should not be refrozen, so any leftover thawed fruit will go to waste if not used.
Place the fruit in the refrigerator in a bowl or on a plate to avoid dripping.
Leave the fruit in the refrigerator for 6 to 8 hours per pound, turning the package or the fruit itself every hour for an even thaw.
Thawing Under Cool Water
Place the amount of fruit you need in a sealed food storage bag or leave it in the unopened package if you’re using the entire package.
Place the bag in a clean sink under cold running water. You do not need to have the water on full stream, just leave it on enough to trickle over the bag.
Leave the fruit under the water for about an hour and turn the bag over every 10 minutes.
Place your fruit in a sealed food bag or leave it in the original unopened package.
Put the bag in a bowl or plate to prevent a mess in your microwave if there are small holes or tears in the bag that you didn’t see.
Set the microwave to the lowest power setting and cook for 1 minute. Check the package and turn the bag every 10 seconds. Remove the fruit when you squeeze a piece of it through the bag and it is soft to the touch.
Fruit that’s too mushy to use whole can work as a topping for ice cream.