Just because a fruit is not in season doesn’t mean we can’t enjoy a frozen fruit cake! We’re only human, and it’s natural to have a craving for something delicious even when some of the ingredients are out of season. Luckily, someone came up with a bunch of canned fruit recipes that you can make at any point during the year.

Baking with frozen fruit is no different! There are plenty of frozen fruit recipes out there, and if you’ve got the resources and know how to use them, you can make a fruity miracle any time.

So read on, and learn more about baking with frozen and canned fruit.

Baking With Canned Fruit

Flat Lay Composition With Canned Peaches on Wooden Background

Depending on which sort we are talking about, fresh fruit can stay on the shelf for a few days or a few weeks. Canned fruit can stay up there for months. Of course, they aren’t the same thing, but both have their advantages.

However, if you know how to use the ingredients, your canned fruit recipes can turn out as delicious as the ones with fresh produce.

First of all, the texture is never the same. Canned fruit comes in softer than the fresh product. So, be gentle when you take it out of the can, and don’t smush it unless the recipe says so. You aren’t the only one who can turn your fruit into mush. The temperature can do it too. So, be careful with the heat when baking with canned fruit.

Sugar is the bad guy of every diet nowadays, and canned fruit may come with lots  of it. Many canned fruits are going to come in some type of syrup, which is usually quite sugary. Luckily, the syrup can be drained easily. So if you don’t want those extra calories, you should probably do it no matter what your canned fruit recipes say.

Once you open a can of fruit, try to use it right away. Or, keep it in a fridge for a week or two, but no longer.

Baking With Frozen Fruit

For years, scientists had trouble developing a solution for freezing fruit in a way that would allow the consumer to enjoy the flavor and the freshness of the ingredients. Until the 1920s, that is. For about a hundred years now, people have been baking with frozen fruit and enjoying the outcome. 

Freezing vegetables and fruits at their freshest allows them to keep the shape, texture, and taste they used to have only for a few days. Now, we can have fresh fruit straight out of the freezer, no matter if it’s the right season or not. Pretty convenient, right? Availability is the biggest advantage frozen fruit has over fresh produce.

Inexperienced cooks and bakers may not get the most out of their frozen goods due to a lack of knowledge. Understanding how to use fruit out of the freezer is crucial if you want any of your frozen fruit recipes to turn out the way they are supposed to. The secret to a frozen fruit cake isn’t in the dough. It’s in storing and implementing the fruits properly.

Listen to our tips, and all of your desserts with frozen ingredients will be tasty and fresh.

Tips for Frozen Fruit Recipes

  • Keep It in the Freezer

Thawing frozen fruit before using it is a classic beginner’s mistake you should avoid at all costs. No one likes mushy fruit with a watered-down flavor, so why should you serve it like that? Taking the fruit out of the freezer to defrost will leave you with a watery substance you don’t want in your dessert. So, until it’s time to use the fruit – keep it in the freezer!

  • Don’t Let the Fruit Sink

It’s not uncommon for frozen fruit to sink down from the defrosted water and the excess weight, but luckily that’s fixable with flour. Baking with frozen berries will give you this problem the most. So, to keep your berry desserts delicious, coat the fruit in some flour. It will absorb some of the water and stop the goods from sinking. Of course, this is a solid solution for any type of produce.

  • Thickening Agents Can Help

Most frozen fruit cake recipes will mention thickening agents, and even tell you how much to use. Well, whatever the book says, try using a bit more. In our experience, it will help make the finished product better.

Tapioca, cornstarch, arrowroot, and of course, flour are all ingredients you can use for this. Tapioca may be the most popular one, but give them all a shot and see which one you prefer. Our pick is usually flour.

  • Adjust the Timer

Most recipes out there don’t consider that the fruit you are using for your dessert may be frozen. Well, since you aren’t putting fresh produce in your pie, it should probably bake a bit longer. So whatever the book says, add 5-10 minutes on top of it, just to make sure. It will help some water evaporate, the fruit will taste better, and you won’t have a soggy crust. 

  • Let the Liquids Evaporate

This is a no-brainer! Baking a frozen fruit pie with a double-sided crust doesn’t make sense. You already know that there will be some excess water in your dessert. So, why wouldn’t you let it evaporate? Opt for a  lattice crust that allows the unnecessary water to leave your pie and also makes it look more appetizing.

Implement these tips and see how they improve your dessert-making skills.

How to Thaw Frozen Fruit

Frozen Fruits Blueberries Blackberry Raspberry Red Currant Peach and Herbs Melissa.

We’ve already mentioned a few tips about thawing frozen fruit, but now we’ll take you through it step by step. First, you should know that once you thaw frozen fruit, don’t freeze it again. If you have some left after you’re done, you can always make a smoothie or experiment with muffins.

If you need to defrost some fruit before using it, do it in a refrigerator rather than at room temperature. Avoid setting the fruit on the counter until it’s time to use it. Since there’s going to be extra water, you can use a paper towel to dry out some of it. Coating the pieces in flour will solve that issue even better. Baking with frozen berries will be significantly easier if you do this step.

It’s important to mention that frozen fruit is best used with desserts that you’ll bake or cook. Going for fresh produce would be a better option if you need it to decorate or add on top of a cake. And of course, be gentle with defrosted fruit because of its texture. No one wants mush in their dessert!

If You’re in Need of Baking Supplies

Medina Baking & Powder Products supplies bakeries and supermarkets all over Miami as well as the Caribbean, South, and Central America. So give us a call if you require baking supplies and we’ll help you out.