Easy Recipes for Frozen Fruit and Vegetables
When the produce section looks bleak, turn to the freezer. Frozen fruits and vegetables may be even more healthful than some of the fresh produce sold in supermarkets because they tend to be processed at their peak ripeness, a time when as a general rule they are most nutrient-packed. When produce is in-season, buy it fresh and ripe and freeze your own fruits and vegetables at the peak of ripeness. “Off-season,” frozen vegetables will give you a high concentration of nutrients. Choose packages marked with a USDA “U.S. Fancy” shield, which designates produce of the best size, shape and color; vegetables of this standard also tend to be more nutrient-rich than the lower grades “U.S. No. 1” or “U.S. No. 2.” Eat them soon after purchase: over many months, nutrients in frozen vegetables do inevitably degrade. Finally, steam or microwave rather than boil your produce to minimize the loss of water-soluble vitamins. Use your frozen fruits and vegetables in these easy, delicious recipes.
More on Fresh and Frozen Vegetables and Fruit
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