These spectacular recipes for frozen fruit include healthy blueberry muffins, dairy-free strawberry smoothies, cranberry streusel cake and more.
Food & Wine
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Raspberry-Swirl Sweet Rolls
In the winter, Individually Quick Frozen (IQF) fruit, like the kind sold by Cascadian Farm, is often a superior alternative to fresh fruit shipped to the US. IQF raspberries are terrific in these soft, puffy yeast rolls—a fun twist on a cinnamon bun.
This is a terrific cross between a tart and a cake; it has a crisp, delicate crust as well as a cakey filling made with nutty browned butter and vanilla bean. Pastry chef Katherine Thompson serves it all year-round with different toppings, but for the holidays, she loves to pile on fresh cranberries.
These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. Since the baking powder, which lightens the muffins, is activated by moisture, get the batter into the oven immediately. For soft edges, use liners; for crisp edges, use a well-greased, unlined pan. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces). In the off-season I used IQF (individually quick-frozen) fruit; there's no need to thaw.
Jean-Georges Vongerichten served this effervescent sour-cherry cocktail for his guests at a pig roast. He added yuzu juice (from the bumpy-skinned Japanese citrus fruit) for a citrus kick; a mix of tangerine and lime juices nearly matches yuzu's flavor.