Frozen fruits and vegetables are convenient, cheap, and healthy. They’re often what allow me to get a decent meal on the table even when my fridge is looking bare.
I’ve always thought of store-bought frozen produce as eco-friendly, too, because it’s frozen at peak ripeness and sold when many fruits and veggies are out of season. But increasingly, much of the produce in the frozen aisle of the grocery store is now imported from places like China, Peru, Chile, Argentina, Mexico, Ecuador, New Zealand, India, and more.
This spring I got excited after finding organic frozen peaches and raspberries at my local Costco. I had never seen organic there so I tossed these into my cart and began to dream of smoothies. When I got home, I saw that although the peaches were grown in the U.S., the raspberries were from Chile.
Bummer. What’s the point of buying frozen fruit – albeit organic – if it’s imported from thousands of miles away?
Now, I make frozen fruit myself. It’s easy, and just a little time and effort devoted in-season means you can have perfectly ripe, local produce all year round.
Freezing fruit – as well as some vegetables – also helps you avoid wasting food. Overripe bananas, squishy strawberries, and extra soft tomatoes can all be turned into something magical later (when you have the time, energy, or need for food!).