Frozen Produce Myth Debunked

Frozen produce can actually be even healthier than fresh fruits and vegetables. Those fruits are often picked at the peak of their ripeness, then flash-frozen within six to ten hours, says registered dietitian nutritionist Jenna Braddock, founder of MakeHealthyEasy.com. “That freezing locks in that nutritional value, so it no longer degrades until you use it,” she says. In fact, frozen produce might have even more nutrients than out-of-season fresh veggies.
Carrots, mangos, peas, spinach, squash, corn on the cob (keep it in the husk), peaches, also good to buy frozen or freeze at home.
Any vegetable or fruit that has a high water concentration, like celery, cucumber, salad greens, and watermelon will not survive the freezer because the water inside quickly forms ice crystals.

Fresh produce, such as apples may be stored for a year before reaching the grocery store shelf. Did you know you can freeze potato chips, nuts, and pretzels to prolong shelf life - if it that is a problem in your house. Incidentally, fresh produce can be kept on the counter if it is to be used within a few days, but is better in the fridge if it is not needed soon. Peaches, plums, nectarines, and apricots are all best kept at room temperature so they can ripen to perfection.

keep apples in crisper drawer instead of on the counter. They ripen too fast on the counter. And a cool crisp apple tastes great, especially with some cheddar cheese on the side and maybe a pinch of salt to bring out peak flavor.