7 Frozen Fruits and Vegetables Chefs Prefer Over Fresh

Food & Wine Magazine, March 2026

“Black currants

Wild black currants are usually delicate and hard to transport without bruising, says Tiffani Ortiz, chef at The Catbird Seat in Nashville. Freezing the currants “helps retain some of their health benefits and flavor better than canning,” she says. Ortiz suggests first gently defrosting them by running the currants under cool water or thawing them overnight in the refrigerator.”