And these days there are more exciting options than ever ranging from deep freeze dragon fruit to jazz up your next smoothie to frozen cauliflower “rice” that adds a low-calorie veggie serving to tonight’s dinner stir-fry.

Securing your frozen assets

Choose bags of frozen fruits and vegetables where you can feel the individual contents. A bag that feels like a block of ice has been partially thawed and refrozen, which degrades quality.

If you’re concerned about possibly consuming pesticides, you can buy items with an organic logo on the package. You aren’t likely washing berries and other frozen produce before eating like you might with fresh.

Steer clear of frozen fruits and vegetables with added sweeteners, salt, or mysterious sauces. “You just want to see fruits or vegetables in the ingredient list,” advises Malkoff-Cohen.

Stored in a zero-degree freezer, frozen fruits and vegetables have a shelf-life of about one-year before their flavor, texture and nutrients suffer. Once the food has been opened, store extras in an air-tight bag so you don’t get burned by freezer burn.

(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)

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