What better way to beat the heat in this sweltering summer than with a cool treat using frozen fruit? Many supermarkets and convenience stores now offer various types of these increasingly popular treats. You can enjoy frozen fruit a number of ways, from eating it right out of the packet to putting it in desserts.
A 30-year-old company employee in Tokyo said she often buys frozen blueberries, strawberries and other fruits. She eats them as a snack or mixes them with yogurt.
"I live alone, so even if I buy fruit, it sometimes goes bad," she said. "This is frozen and always delicious. I can eat a little at a time."
Some of these quick-frozen fruit products have been cut into bite-size pieces beforehand, making them easier to eat and convenient for cooking.
Aeon Co. has sold frozen blueberries and other fruits under its own Topvalu brand since 2016. This year, the major supermarket chain has increased its lineup of products to seven, with new items such as a packet of Taiwan-grown apple mango and another of three citrus fruits, both of which sell for 213 yen.
"People have become aware of the advantages of frozen fruit products, as they're durable with stable prices," a company spokesperson said.
Seven & i Holdings Co. also sells frozen fruit under its Seven Premium house brand. A package of frozen blueberries and another of apple mango both sell for 200 yen.
"People like them for various reasons. They don't need to peel the fruit, for example, and be left with food scraps," a company spokesperson said.
Life Foods Co., which offers frozen vegetables and other products, handles about 10 types of frozen fruit, including cherries and pineapples. They're typically used as toppings for yogurt and cereal, according to the Tokyo-based company.
Fuji Keizai Co., also based in Tokyo, predicts that sales of frozen fruit for commercial sale will increase from 7,300 tons in 2009 to 8,200 tons this year, mainly because advancements in technology have expanded the range of fruits that can be frozen.
"Using frozen fruit makes it easier to harden ice creams and jellies," said Yoko Amako, a food coordinator and author of a book from Shufunotomo Co. containing recipes for sweets using frozen fruit products. Also, jams and sauces can be made more quickly because the fiber has been broken down in the process of freezing.
"[Frozen fruit] is colorful and looks stylish. Use more of it in sweets and other dishes," she said.
Recipes for frozen fruit desserts
The following recipes are provided by Yoko Amako.
Tofu ice cream with mango, kiwi
Ingredients:
1 bag frozen mango and kiwi (75 grams)
1/2 block momen tofu, which is relatively firm (150 grams)
3 tbsp condensed milk
20 grams cornflakes
Directions:
1. Put everything but the cornflakes into a sealable storage bag and crush with the bottom of a bottle or other object. Crush enough to flatten the ingredients and combine them well. Place in the freezer for about two hours until the mixture hardens.
2. Use your hands to break up the mixture while it is still in the bag.
3. Put the cornflakes in a bowl and cover with the ice cream mixture.
Blueberry yogurt smoothie
Ingredients:
100 grams frozen blueberries
200 grams plain yogurt
1 tbsp maple syrup or honey
1 tsp lemon juice
Small amount of frozen blueberries for garnish
Directions:
1. Put everything but the frozen blueberries for garnishing into a blender and mix until smooth.
2. Pour into a glass and top with the extra fruit.
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