You’ll never have to cut, peel, and seed another squash again.
With the same tender sweetness of canned hearts but without the vinegar (these aren’t pickled), they’re an instant upgrade for pizzas, pastas, and homemade sauces. You can also defrost ’em and use as a salad topper.
Petite peas (also known as French peas or petits pois) are way sweeter than English ones. They’re amazing on toast topped with ricotta and fresh herbs.
These tend to be pricier than most frozen berries, but the deep, jammy sweetness will feel like such a treat when cherry season is a distant memory.
Aside from defrosting and eating frozen chunks of mango as is, you can turn them into “soft serve” by blending with a splash of something creamy like almond or coconut milk.
Say goodbye to unripe, mushy, and bland peaches. Frozen peaches can be defrosted and used in pies, cobblers, or your next fruit salad.
Use these little grains of cauliflower as you would rice: in stir-fries, underneath sauces, and alongside meaty mains.
There’s no stack of pancakes, smoothie, or bowl of oatmeal that frozen blueberries can’t make better.