13 foods you should never freeze

Not everything belongs in the freezer.

Our eyes are bigger than our appetites when we go to Costco and fill our shopping cart. A lot of our harvest ends up in the freezer, but I’m not always sure which food will still be good once it’s thawed.

“Freezing can be a great way to preserve food, but not everything holds up in the freezer,” says Kasiviswanathan Muthukumarappanprofessor at South Dakota State University and member of the Institute of Food Technologists’ Department of Refrigerated and Frozen Foods. “Some foods lose their texture, flavor or safety when frozen, so it’s best to know which items to avoid freezing, or only freeze under specific conditions.”

These are some of the foods that aren’t at their best after a stay in the freezer.

13 foods you should never freeze, according to experts

1. Lettuce and leafy greens

Leafy vegetables such as lettuce, arugula and spinach contain a lot of water. “When you freeze them, the water expands and damages the cell walls, causing the leaves to become limp and mushy once thawed,” says Muthukumarappan. “Although they are no longer suitable for salads, they can still be used in cooked dishes where texture is not as important.”

2. Eggs in the shell

Whole eggs do not freeze well in their shells. The liquid inside expands, says Muthukumarappan, which can cause the eggs to crack and create quite a mess. Even if the eggs don’t crack, the texture of the eggs can change when they are thawed. Instead of freezing them whole, beat the eggs first freeze the mixture in an airtight container. When you are ready to use them, thaw them overnight first.

3. Egg-based mixtures

Because eggs do not freeze well, egg-based concoctions such as custard And meringues also break down when frozen. “The proteins in eggs change and become rubbery or watery, which affects both the texture and taste,” says Muthukumarappan.

4. Mayonnaise and mayo-based dressings

The oil and water separate when the mayonnaise is frozen. Once the mixture is thawed, the creamy texture is replaced by a watery mess.

5. Certain fruits

Fruits such as berries, cherries, peaches and apples like the freezer. But some fruits don’t do so well. “Freezing fruit with a high water content, for example watermelon and oranges, results in a mushy texture after thawing,” says a registered dietitian Theresa Gentilespokesperson for the Academy of Nutrition and Dietetics. “You can use frozen citrus fruits in juice form and in smoothies.”

6. Cooked pasta

Pasta absorbs moisture when frozen, so it can become mushy when thawed. If you have a pasta dish like lasagna, cook it slightly to maintain quality and texture when reheated.

7. Creamy dairy products

Dairy products such as cream cheese and sour cream lose their smooth texture when frozen. “The separation of water and fat makes them grainy or crumbly after defrosting,” says Muthukumarappan. “While they’re not great for spreading, they can still work in baked recipes where texture matters less.” The same goes for milk and yogurt, which can exhibit texture changes when frozen. “Yogurt and frozen milk, however, can be used in smoothies,” says Gentile.

8. Soft cheeses

Like many other dairy products, soft cheeses such as ricotta and brie develop a grainy texture after freezing. Although they are no longer allowed on your party cheese plate, they can still be used in baked dishes such as pasta where texture is not so important.

9. Potatoes

Raw potatoes become mushy after being in the freezer. “Due to their high water content, freezing damages their structure, leading to watery, grainy or discolored potatoes after thawing,” says Muthukumarappan. “Cooking them first makes them more freezer-friendly.”

10. Cucumbers

Cucumbers are made up mostly of water, which makes them soft and mushy as their texture changes when thawed. If you need to freeze them, puree them briefly soups or smoothies.

11. Fried foods

French fries, fried chicken and other fried foods lose their crispiness as they absorb moisture in the freezer. They will become soggy as they thaw, although they should take a draft in the air air fryer can help make them crispy again.

12. Fresh herbs

Frozen basil, parsley and other fresh herbs lose texture and flavor. “Their leaves become limp and mushy, while their essential oils, which provide their flavor, break down,” says Muthukumarappan. “Freezing them in oil or butter preserves the flavor while cooking, but it’s not ideal if you want fresh herbs.”

13. Carbonated drinks

I remember putting soda in the freezer the night before an excursion and then waking up to a horrible mess. When the liquid inside expands during freezing, the container may burst. “Even if the bottle or can survives, you will likely lose the carbon dioxide, which keeps the drink flat after thawing,” says Muthukumarappan.