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Frozen strawberries?

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So I got one of those 4 lb clamshells of fresh strawberries- then left for out of town a few days later. I tossed the ones left into a freezer bag- unhulled, unwashed. Just took a couple out to defrost on the counter to see how they'd be- ugh! All squishy. What can I do with frozen strawberries? (Besides tossing them frozen into a smoothie.)

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  1. turn them into a sauce. in a pinch, you can just nuke them and pour the berries and liquid over ice cream, yogurt, ricttoa, cottage cheese...whatever.

    i like to simmer them on the stove with lime zest, chopped crystallized ginger, and a drizzle of agave nectar until i get a nice, thick, chunky sauce. (sometimes i'll also add frozen raspberries, and during the holidays i use strawberries, raspberries and cranberries for a nice twist on cranberry sauce.) it works great in all the ways i already mentioned, or as a topping for crepes, pancakes, waffles, oatmeal, a dessert polenta, pound cake...you get the idea :)

    1. Goodhealthgourmet pretty much hit the nail on the head. They would make a really great sauce. You could do it with short bread or ice cream etc. Another idea would maybe to make some sort of bread with it? I always use bananas for banana bread. But maybe strawberry banana bread? Sounds wierd, but sometimes experiments prove to be good treats. Or jello? Lol. Jello is cheap, and if you have kids, usually a success. You could always just do the jello thing and feed your mushy strawberries to the kids...I experiment with my little cousins all the time.

      Um...you could also make a nice compost out of them :P

      1 Reply
      1. re: A2hungry

        duh! [slaps forehead]. how could i, of all people, forget to suggest baking with them???

        strawberry muffins!

      2. And as a final option - jam / jelly.

        The non-healthy option is to take the frozen (hulled) strawberris and blend them with vodka. (And if you really must, cranberry jiuce).

        1. Freezing fruit always makes it squishy. I think it's something to do with ice crystals breaking down the tissues. What you can do is 1) serve the fruit still faintly icy, which gives it some internal structure or 2) find a squishy fruit use: make a cobbler, put it through the Cuisinart and make sorbet with it, ditto and make a sauce with it, ditto and make some kind of drink with it, Daquiris or malted milks or smoothies or 3) bring it to a boil with a little water and sugar, thicken with a spoonful of cornstarch dissolved in cold water, and have a hot (whatever fruit) sauce on waffles, pancakes, or French toast.

          1. I don't have a recipe, but one of the best desserts I've ever had was a strawberry consommé with mascarpone & ginger.