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Home Cooking/frozen strawberries vs fresh strawberries


Hi Jim,

I'm making a spinach salad with a poppy seed dressing and I like to add strawberries and toasted slivered almonds.  The strawberries in my town are not looking especially good right now and I wondered if using frozen would be a good option.  If so, any suggestions on what brands are good?  Also, if substituting frozen is not that great of an idea, what other fresh fruits do you think would work well with that combination?


Hi Pat.  Just got back and saw your question.  I would not use frozen strawberries for this classic dish.  No matter how you defrost them, you will get water, frost, and some "goo".  Sweetening fresh berries with sugar isn't a great alternative either.

I enjoyed this salad in a restaurant years ago made with mandarin orange sections and it was wonderful.  The sweet and citrus worked well.  

I have made the dish with ripe pears with great success.  My favorite alternative is with dried cranberries, from a local market, Trader Joes, Whole Foods or such.  Craisins will work but are a bit sweet.  I have attached two recipes I found online to help.

Let ma know how this works for you.  Have a great weekend.

Jim Musumeci

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Jim Musumeci


Cooking has been my passion for more than forty years, both professionally and at home. I welcome any cooking or food related questions, especially those concerning culinary techniques. My specialties are Italian and Puerto Rican cuisine, with skills in French and Southern style cooking as well. My nickname of “JimmyScones” came about from my love of creating flaky and delicious scones. Please ask questions on food preparation, techniques, ingredients, recipes, and recommended cookbooks. I CANNOT ANSWER QUESTIONS ON APPLIANCES OR APPLIANCE PARTS, OR ON OLDER OR VINTAGE COOKWARE OR ITS' MONETARY VALUE. I would also request no more than two part questions. Since we are volunteers, I must ask that you rate our answers when you have read them since that is the only way we know if are helping you. PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE". I can only answer public questions and my site will make them public if there is no personal information within. Thanks and have a delicious day.


Cooking has been my passion and avocation for more than 45 years. My grandmother (‘Nani’) taught me the skills needed to cook a complete Sunday dinner by the time I was ten years old. I still treasure the memory of those magnificent aromas wafting through her kitchen. My background includes part time restaurant work and meal preparation for large organizations and churches, as well as planning and cooking hundreds of meals for dinner parties, family gatherings, and business functions. I have also completed several courses at the Institute for Culinary Education (ICE) in NYC. I run a food blog on

The Sussex Voice and The Suburban Trends.

3 Years college level courses in communications. Specialty courses at The Institute for Culinary Education (ICE) in NYC.

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