Frozen Fruit

By Food & Wine
Updated January 18, 2017
These spectacular recipes for frozen fruit include healthy blueberry muffins, dairy-free strawberry smoothies, cranberry streusel cake and more.
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Raspberry-Swirl Sweet Rolls

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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.

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Peach Streusel Cake

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Blueberry Flax Seed Muffins

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Blueberry muffins with flax seeds incorporate homemade flax seed meal, gluten-free flour, and an apple puree.

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Crêpes with Sweet Yogurt and Raspberry-Apricot Sauce

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These crêpes are like free-form blintzes, with thick and creamy Greek-style yogurt standing in for the cheese filling and a quick topping made with preserves and frozen raspberries.

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Strawberry-Almond Smoothie

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Although coconut water is low in sugar, it imparts a lovely sweetness to this dairy-free smoothie.

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Pear-Cranberry Hand Pies

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These flaky little pies may be the ultimate grab-and-go dessert.

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Brown Butter-Cranberry Tart

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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.

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Raspberry Pâte de Fruit

Credit: Edward Pond
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Jacques Pépin on a French classic: "Pâtes de fruits, or fruit jellies, are very popular around the holidays—and usually expensive."

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Cranberry Panna Cotta

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This elegant, low-fat panna cotta requires only five ingredients: cranberries, sugar, gelatin, water and buttermilk (instead of the usual cream).

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Blueberry Muffins with Crumb Topping

Credit: Grace Parisi
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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.

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Cranberry Streusel Cake

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Cranberries usually appear on the holiday table as a condiment, but here they flavor a delicious cake, topped with a crumbly, buttery oat streusel.

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Almond-Butter-and-Jelly French Toast

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This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB&J. Instead of peanut butter, it’s made with almond butter.

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Corn Cakes and Spiced Cranberries

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Peter Ireland serves this delicately spiced, sweet-tart fruit compote with seared foie gras. Here he pairs it with incredibly tender corn cakes.

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Sour Cherry-Yuzu Bellinis

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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.

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Ricotta Pancakes with Blueberries

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Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.

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