Frozen fruit

Frozen fruit is any type of fruit that has undergone an immediate freezing process after harvest to preserve its freshness, flavor, and nutrients. This preservation method keeps the fruit in an optimal state until use, preventing the proliferation of bacteria and the loss of vitamins.

The origin of frozen fruit is linked to the need to extend the shelf life of fresh produce and facilitate its transport and storage. Today, it is common to find frozen fruits in supermarkets worldwide, sourced from different regions depending on the variety, such as strawberries, blueberries, mangoes, peaches, among others.

From a nutritional standpoint, frozen fruit retains much of its original properties, including vitamins (such as vitamin C), minerals, and antioxidants. It is a practical and healthy option to add to smoothies, desserts, yogurts, or recipes that call for fresh fruit year-round, without worrying about the season or rapid ripening.

Regarding synonyms or terms used in different regions of Latin America, frozen fruit may also be called "fruta helada", "fruta ultracongelada", or simply "fruta seca" in some contexts, although the latter more commonly refers to dehydrated fruit. However, frozen fruit is the most widespread and understood term in recipes and culinary contexts.