The use of freeze-dried fruits dates back to the 15th century, when the Incas discovered that leaving their fruits to freeze and then dry out at the high altitudes the Andes created a dried fruit that was tasty, nutritious and easy to store for a long time.
The modern freeze-drying process has allowed for a wide range of uses, including ice cream that that has been eaten in space, as well as fresh, flavorful fruits that have been enjoyed at the top of Mount Everest. Clearly, freeze-dried foods have numerous applications that are only limited by your imagination. Moms will be happily surprised when their kids request freeze-dried fruit for their lunchboxes, never knowing how healthy such a sweet tasting food truly is for them. And when added to their morning yogurt, they’ll leave the house full of energy and ready to take on the day.
Besides convenience, freeze-dried fruits retain their natural composition, ensuring that they maintain their inherent vitamins and nutrients, plus, they are low in calories and are great source of fiber and antioxidants. They also have a shelf life of up to 30 years, making them a great addition to any food storage program. Freeze-dried fruits can be rehydrated with warm or cold water, making them easy to prepare and enjoy. Some of the best fruits to freeze-dry are raspberries, bananas, blueberries, apples, mangos, pineapples, blackberries and strawberries, to name just a few.
Freeze-dried fruits are a great way to add nutritious flavoring to cereal, oatmeal, muffins, pancakes, waffles, cookies, cobblers, smoothies and trail mix. Their versatility and light weight make them a favorite for hikers, mountain climbers, bikers, campers, fishermen, hunters and just about anyone who enjoys a healthy and flavorful boost to their meals and snacks, wherever they choose to enjoy them.
If you have never cooked with freeze-dries fruit, here are two great, easy to prepare recipes that will surprise you with their fresh taste and ease of preparation:
Berry Smoothie: take one cup of your favorite freeze-dried fruit and put it in a blender. Add one cup of non-fat milk and ½ cup ice. Simply blend until smooth and you’ll end up with the best tasting smoothie you’ve ever enjoyed.
Strawberries & Cream Milkshake: start with placing two cups of freeze-dried sliced strawberries into a blender. Add four cups of low fat milk and ½ cup of honey. Toss in 24 ice cubes and blend until smooth. You can share this rich tasting, low fat dessert with your family and watch how happy they’ll be with such a delicious treat.
Another added benefit to using freeze-dried fruits in your meals on a regular basis is the low to no waste factor. Studies have shown that Americans waste up to 40% of their food. That totals out to 1.3 billion tons of food per year, costing a combined total of over $680 billion annually, or approximately $1,600 per family. A vast majority of our wasted food is attributed to spoilage. That’s why using freeze-dried fruits that can last up to 30 years is a great way to conserve food and money.
You can also enjoyfreeze-dried fruit as a way to add a new spin to your old favorites. Experiment on your tried and true recipes—like chocolate chip cookies—by adding a cup of rehydrated blueberries or strawberries and you’ll pleasantly experience a whole new taste sensation. Not only will your meal be healthier and tastier, it will open your eyes to all kinds of future possibilities with other favorite recipes.
There’s one last use for freeze-dried fruits we haven’t mentioned yet. Freeze-dried fruits are excellent in beverages for grown-ups—with or without alcohol. Everything from Mango Margaritas to Strawberry Daiquiris can be made with rehydrated freeze-dried fruits.Or, trya tropical Mai Tai or a Strawberry Margarita,both are easy tostir up year round when you have freeze-dried fruit in your cupboard. All you’ll need is some Hawaiian music to make a November indoor beach party seem like summer.
As you have just discovered, keeping plenty of your favorite freeze-dried fruit on hand can open the door to fresh and fruity meals and drinks. The more you use freeze-dried fruit, the more ways you’ll discover their true versatility.
FAQs
The main disadvantage of freeze-dried foods is that they are quite expensive due to the specialized equipment needed for this process. Freeze-dried foods also take up almost as much space as fresh foods, while dehydrated foods take up less space.
What are the best freeze dried fruits to eat? ›
Some of the best fruits to freeze-dry are raspberries, bananas, blueberries, apples, mangos, pineapples, blackberries and strawberries, to name just a few. Freeze-dried fruits are a great way to add nutritious flavoring to cereal, oatmeal, muffins, pancakes, waffles, cookies, cobblers, smoothies and trail mix.
What is the most nutritious freeze-dried food? ›
The healthiest freeze dried foods are whole, real foods that have been frozen to retain their natural nutritional value. These foods include eggs, seafood, vegetables and dark colored berries such as acai, blueberry, strawberry and raspberries.
Is it healthy to eat freeze-dried fruit? ›
Finally, both dehydrated (and freeze-dried) fruit contain the same amount of nutrients as fresh fruit, including fiber, vitamins, and minerals. This means fruits that are nutrient rich and have little impact on blood sugar (like blueberries and apples) won't lose their nutritional value in dried form.
What happens if you eat too much freeze-dried fruit? ›
Too much dried fruit can cause an upset stomach in some people. "Due to the high fiber content and certain natural sugar alcohols, some dried fruits can cause GI distress from bloating, gas, and diarrhea," Shapiro says.
Does freeze-dried fruit need to be refrigerated? ›
Freeze-drying increases the shelf life of fruit beyond 25 years. Since freeze-dried fruit does not require refrigeration, it is a great emergency and camping food option. Freeze-dried fruit can also save you space because of its smaller size in comparison to fresh fruit.
What foods are not good freeze-dried? ›
Here are some of the few foods that aren't suitable for freeze drying:
- Fatty meats.
- Meat containing bones.
- Butter.
- Pure chocolate.
- Coffee beans.
- Honey.
- Jams and jellies.
- Mayonnaise.
Freeze-dried fruit doesn't have higher sugar content than fresh fruit. They are just easier to consume in larger quantities. And since it's easier to digest, you need to be mindful of your portions.
Is freeze dried fruit tasty? ›
With such a concentrated flavor, freeze-dried fruit is a great way to add intense fruit flavor (and often color) to a recipe without adding extra liquid. Because it's so crunchy, it can also be used whole, crumbled, or powdered as a garnish to enhance the texture and appearance of a dish.
Can you eat freeze-dried food everyday? ›
For everyday use, when laziness is the only thing keeping you from a well-stocked supermarket, the food is most definitely safe to eat and does retain much of its original nutritional value, but may result in constipation.
Look for any discoloration, mold growth, or unusual textures. If you notice any of these signs, it may indicate that the food has gone bad. Aroma Test – Give the freeze-dried food a sniff.
Can you freeze-dry at home without a machine? ›
Yes, it is possible to freeze-dry your food without a machine using methods such as a home freezer, dry ice, or a vacuum chamber. However, results may vary, and these methods may not produce the same quality and efficiency as a dedicated home freeze-dryer.
Is freeze-dried fruit full of sugar? ›
Sugar contents
Contrary to popular belief, freeze-dried fruit does not contain more sugar than fresh fruit. The secret is portion control, because you can consume numerous servings of freeze-dried fruit without feeling as satisfied as you would after eating an apple or banana.
What is the best freeze-dried fruit? ›
Here are the five best freeze-dried fruits around.
- 1) Strawberries. ...
- 2) Bananas. ...
- 3) Apples. ...
- 4) Mangoes. ...
- 5) Blueberries. ...
- 6)Peaches. ...
- The Health Benefits of Freeze-Dried Fruit.
This process preserves the structure and integrity of the food, unlike other methods that use heat or chemicals that can alter or damage the food. To achieve this process, freeze-drying requires sophisticated technology and equipment that can create and maintain low temperatures and pressures.
What is the downside of freeze-drying? ›
What is the disadvantage of freeze-drying? Some freeze-dried products are somewhat more expensive than canned or dehydrated products. Some raw materials must be treated before freeze-drying because they are sensitive to the process. For example, to avoid loss of colour.
Is it better to dehydrate or freeze dry fruit? ›
Freeze-dried food maintains most of its nutrients throughout the process, and once rehydrated, is very similar in nutritional value to its fresh counterpart. In contrast to dehydrated food where only around 60-75% of the original nutrients are retained. In freeze-dried food about 97% of the nutrients are retained.
