Long live the frozen fruit and vegetables!

Cinzia Cuneo 15 January, 2014 Eat Well, Fruit, Vegetables

In the heart of winter, fresh produce is limited—or expensive-, which forces many of us to turn to canned or frozen fruit and vegetables.

My preference goes to frozen products because no salt or sugar is added during their manufacturing process. Frozen foods are processed immediately after picking, which minimizes the loss of nutrients. The freezing process itself also helps to preserve them. They are washed, bleached, often cut (practical!), then brought quickly to low temperature. In addition, I can buy locally grown frozen produce.

Affordably priced, they provide color, freshness, quality and variety to our meals.

Try some of our recipes featuring frozen fruit and vegetables:

Ginger-Flavoured Beef and Vegetable Stir-Fry

Quick Tofu and Vegetable Stir-Fry

Quick Berry Sorbet

The following two tabs change content below.

Author

• Bio
• Latest Posts

Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

Latest posts by Cinzia Cuneo (see all)

• The ABC’s of the Magical and Active Picnic – July 13, 2020
• World Digestive Health Day 2020: Spotlight on “Gut Microbiome” – May 26, 2020
• Seitan, an Excellent Meat-Alternative – May 1, 2020