Mealtime Versatility & Serving Inspiration
These whole IQF strawberries are a convenient ingredient for home cooks, chefs, and food professionals, offering flexibility across drinks, desserts, sauces, and baked recipes.
🥤 Smoothies, Shakes & Sorbets
Blend frozen strawberries directly with yogurt, milk, plant-based beverages, or protein powders for a thick, refreshing texture without the need for additional ice.
🍰 Baking & Desserts
Use in muffins, cakes, pies, tarts, pastries, and other baked goods. Frozen strawberries can often be added directly to recipes, helping reduce handling and maintain their structure before baking.
Preparation & Thawing Guide
01Portion as Needed: Remove only the quantity required and return unused strawberries to the freezer immediately to help maintain quality.
02Choose Application: Use directly from frozen for smoothies, sauces, baking, and cooked preparations, or thaw when required for toppings and cold dishes.
03Refrigerator Thawing: Place the desired quantity in a covered container and thaw in the refrigerator for several hours or overnight.
04Alternative Rapid Thawing: For quicker thawing, place the sealed package or a watertight container in cold water until softened. Change the water periodically if needed to maintain a cold temperature. Refrigerate immediately afterward if not using right away.
05Use Promptly: For the best texture and flavor, use thawed strawberries soon after thawing and avoid repeated freeze-thaw cycles.
Featured Recipe: Strawberry Coulis
Ingredients:
Directions:
01Combine Ingredients: Place the frozen strawberries, sugar, lemon juice, and salt in a saucepan over medium heat.
02Simmer: Cook for 5–8 minutes, stirring occasionally and gently pressing some of the strawberries to release their juices.
03Add Lemon Zest: Stir in the lemon zest toward the end of cooking to preserve its fresh citrus aroma.
04Cool & Serve: Allow to cool before serving over cheesecakes, ice cream, yogurt, pancakes, oatmeal, or pastries.
Frozen IQF strawberries are low in calories and provide vitamin C, dietary fiber, and essential minerals including manganese, iron, magnesium, and calcium. Their convenient frozen format makes them suitable for smoothies, baking, desserts, sauces, and everyday meal preparation.
Nutritional Summary
- Low in Calories: Strawberries contain approximately 35 calories per 100g, making them a naturally low-calorie fruit that fits into many eating patterns.
- Rich in Vitamin C: Strawberries are naturally rich in vitamin C, providing approximately 69% of the Daily Value per 100g. Vitamin C contributes to normal immune function and collagen formation.
- Contains Essential Minerals: Strawberries contain manganese and smaller amounts of iron, magnesium, and calcium. These minerals contribute to the fruit's overall nutritional profile.
- Source of Dietary Fiber: With approximately 2g of dietary fiber per 100g, contributing to daily fiber intake.
| Average Nutritional Values | Per 100 g |
| Calories | 35 kcal | DV |
| Total Fat | 0.1 g | 0% |
| Saturated Fat | 0.0 g | 0% |
| Sodium (Salt Equivalent) | 2.0 mg | 0% |
| Total Carbohydrates | 9.0 g | 3% |
| Dietary Fiber | 2.0 g | 8% |
| Sugars | 5.0 g | |
| Protein | 0.4 g | |
| Vitamin A | 1% |
| Vitamin C | 69% |
| Manganese | 14% |
| Iron | 4% |
| Magnesium | 3% |
| Calcium | 2% |
*Percent Daily Values (DV) are based on a standard 2000-calorie diet.
Storage & Shelf Life
To help maintain product quality, store frozen strawberries under recommended freezer conditions.
01Keep Frozen: Store at −18°C (0°F) or below. Reseal the package tightly after each use to help minimize air exposure, freezer burn, and moisture loss.
02After Thawing: Thaw strawberries in the refrigerator and use them within 24 to 48 hours for the best flavor and texture. To preserve quality, avoid refreezing thawed strawberries, as repeated freeze-thaw cycles can soften the fruit and increase moisture loss.
03Best Quality: For optimal flavor and texture, use within 9–12 months when continuously stored at −18°C (0°F) or below. Storage conditions and handling may influence overall product quality.
