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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Usually no. You can use them frozen in pies, muffins, or cobblers, though you may need to increase the baking time by 5-10 minutes.
They are best used within 6-9 months, but they remain safe to eat indefinitely if kept constantly frozen at 0°F.
Yes, apples are typically frozen at peak ripeness, which preserves most of their vitamins, minerals, and fiber content.
It is not recommended as the cell structure breaks down during thawing, leading to a mushy and unappealing texture upon refreezing.
Browning occurs due to oxidation. Commercial frozen apples often use ascorbic acid (Vitamin C) to prevent this; if yours are brown, they are still safe but may look less appetizing.
Thaw them in the refrigerator overnight if you need them soft, or use the defrost setting on a microwave for immediate use.
Absolutely. Frozen apples are excellent for making sauce as the freezing process already softens the fruit's cell walls.
Fresh apples are the best substitute. Frozen pears or frozen peaches can also work in many baking and smoothie recipes.
frozen unsweetened apple is a versatile ingredient found in cuisines around the world. With 50 calories per 100g and 0.3 grams of protein, it's a nutritious addition to many dishes.
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