Tomatoes Transform from Firm to Mushy
Tomatoes are the perfect example of why water content matters when freezing. When the water freezes, it expands and the ice crystals cause the cell walls to rupture. So the texture of thawed produce is much softer than when it was raw. For example, when a frozen tomato is thawed, it becomes mushy and watery.
The good news is that you can still use these transformed tomatoes effectively. If you use it in something cooked (e.g. tomato sauce), that might not even be a problem, but you definitely can’t eat it raw anymore. Store whole tomatoes in freezer bags, removing as much air as possible. They’ll keep for up to eight months, perfect for sauces and soups.
Bananas Turn Brown but Stay Delicious
Bananas might look alarming when frozen, but they’re actually one of the most forgiving fruits to freeze. You can even freeze entire ripe bananas in their skins. The outside will turn brown, but the inside will be preserved. I store (over ripe) bananas in the freezer with the skin on. Great for smoothies and baked goods.
For easier use, you can also prepare them differently. You can also peel, slice and freeze them in a single layer before transferring to a bag. This method prevents them from freezing into one solid mass. Frozen bananas are perfect for smoothies, banana bread, and other baked treats where the soft texture actually works in your favor.
Berries Suffer from Drip Loss
Berries present a unique challenge when frozen due to their delicate cell structure and high water content. Items like meat, fish, fruits, and vegetables show higher drip loss with each additional cycle. Drip loss is especially concerning for texture-sensitive products like berries and seafood. This means the longer berries stay frozen or undergo temperature fluctuations, the more liquid they’ll release when thawed.
The key to successful berry freezing is speed and proper technique. To prevent sticking, spread food to be frozen (berries, hamburgers, cookies, etc.) on a cookie sheet and freeze until solid. Then, place it in plastic bags and into the freezer. For bagged frozen foods, give the bag a squeeze to test for freshness. “Frozen peas, corn, beans, berries and small pieces of fish like shrimp and scallops should not be a solid block of food,” said Stack.
Dairy Products Become Grainy and Separate
Dairy products undergo dramatic textural changes when frozen that make them unsuitable for many uses. Dairy products such as cheese, yogurt, and milk suffer from separation and texture changes during freeze-thaw cycles. Ice cream is specifically susceptible to ice crystal growth, which can make the product gritty and reduce creaminess. Repeated temperature changes break down fat globules and proteins, leading to water separation and a loss of smooth mouthfeel.
However, there are exceptions and workarounds. While you can freeze milk and cheese, “they may have some changes in their texture,” said Stack. Some dairy can be successfully frozen, while others can’t. Dairy can lose its emulsification and become either lumpy or grainy. Frozen dairy works well in baked goods. For cheese, cut it before freezing since it will crumble after thawing anyway.
Lettuce and Leafy Greens Become Limp
High water content vegetables like lettuce are simply not meant for the freezer. Lettuce, tomatoes, celery, cucumbers, parsley, radishes and similar high-water-content vegetables become limp and watery. Avoid freezing fruit and vegetables with high water content like cucumbers, lettuce, cabbage and other leafy vegetables. These will go mushy once defrosted.
The science behind this is straightforward. Water expands when it freezes, and the ice crystals formed cause cell walls of food to rupture. As a result, the texture of the product will be much softer when it thaws. These textural changes are most noticeable in fruits and vegetables that have a high water content. For leafy greens, fresh is always best, so plan your salad purchases carefully and use them quickly.
Potatoes Change Unpleasantly When Frozen Raw
Raw potatoes are notoriously difficult to freeze successfully, and many home cooks learn this lesson the hard way. I never freeze potatoes, they change horribly after defrosting. Uncooked potatoes also don’t freeze well because of their starch and water content, and tomatoes will lose their texture and flavour.
The problem lies in their cellular structure and composition. Potatoes might darken and have a texture change when included in frozen soups and stews. New potatoes freeze better than older ones. However, cooked potatoes have different rules entirely. For best results, fully cook potatoes before freezing, and expect some textural changes even then. French fries and mashed potatoes freeze better than other forms.
Fresh Pasta Becomes Mushy
While dried pasta holds up reasonably well to freezing, fresh pasta faces significant challenges. “Whole grain bread, cooked rice, and tortillas handle freezing well, while high-moisture foods like fresh pasta can become mushy,” says Boayke. “The best results come from storing them in airtight containers and reheating them properly to maintain texture.”
The higher moisture content in fresh pasta makes it particularly vulnerable to the ice crystal damage that occurs during freezing. Cooked pasta products lose texture and tend to taste rewarmed when frozen alone. If you must freeze fresh pasta, cook it first to al dente, then freeze it in sauce to help protect the texture. Alternatively, freeze uncooked fresh pasta on parchment paper before transferring to containers.
Meat Loses Juiciness and Becomes Tough
Even though meat is one of the more successful foods to freeze, it still undergoes textural changes that can affect eating quality. During thawing, they damage the cells and dissolve emulsions. This causes meat to “drip” and lose juiciness. Meats may become tough and dry, vegetables soft and soggy, and baked goods crumbly.
The key to minimizing these changes is proper freezing technique. Freeze food as fast as possible to maintain its quality. Rapid freezing prevents undesirable large ice crystals from forming throughout the product because the molecules don’t have time to form into the characteristic six-sided snowflake. Slow freezing creates large, disruptive ice crystals. Wrap meat tightly to prevent freezer burn, and use within recommended timeframes for best quality.
Rice Develops a Different Texture
Rice presents an interesting case study in how freezing affects texture differently than other starches. While cooked rice can be frozen successfully, the texture changes are noticeable. Whole wheat flour performed best, while an increase in slowly digestible starch, rather than resistant starch, was reported in rice that was frozen. Freezing rice does still increase resistant starch, but the increase isn’t as high as it is in whole wheat flour.
The type of rice and how it’s prepared can affect the outcome. The resistant starch in red and yellow variety potatoes does increase after being cooked, chilled, and reheated. Russet potatoes may slightly decrease resistant starch content after reheating. For best results with frozen rice, slightly undercook it before freezing, add a little extra liquid when reheating, and accept that the texture will be slightly different from freshly cooked rice.
Bread and Baked Goods Can Become Dry or Soggy
Bread and other baked goods can be successfully frozen, but they require careful handling to maintain quality. These tend to get soggy or dry when frozen. Baked bread, cookies, cakes and muffins can all be frozen once they’ve cooled. For bread we recommend slicing and freezing it in individually wrapped portions. This way you can just use what you need at any given time, quickly defrosting a slice or two in your toaster, rather than having to thaw a whole loaf.
The key is preventing both moisture loss and moisture gain during storage. Wrap items tightly in plastic wrap, then place in freezer bags for double protection. Add crumb or cheese toppings just before reheating. For best results, freeze baked goods as soon as they’re completely cool, and use them within three months for optimal texture and flavor.
Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, thawed foods emerge tasting better than foods frozen near the end of their useful life. So freeze items you won’t use quickly sooner rather than later. Understanding how different foods react to freezing helps you make better decisions about what to preserve and how to use frozen items effectively. The texture might change, but with proper storage and realistic expectations, you can still enjoy many of your favorite foods months after freezing them.
