15 Foods You Should Never Put in the Freezer

Mar. 15, 2025

Food in a freezer (stock image).Photo:Getty

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Freezing food is a convenient way to reduce waste and save time. Many items — like soups, stews, and frozen fruits — handlethe freezer beautifully, maintaining their texture and flavor when properly stored.However, not all foods are freezer-friendly. Some lose their texture, separate, or become inedible after thawing, leaving you with disappointing results.To help you avoid common mistakes, here are 15 foods you should never freeze and somehelpful tipsfor keeping them fresh.Milk and Cream-Based SaucesMilk and pasta with Alfredo sauce (stock image).GettyWhile freezing milk or cream might seem like a good way to extend their shelf life, these items tend to separate when thawed, creating a grainy, watery texture. The same goes for cream-based soups and sauces, according toAllrecipes.com.Leafy Greens for Fresh-Tasting SaladsWoman holding lettuce (stock image).GettyLeafy greenslike lettuce, spinach and kale don’t retain their original texture once frozen and defrosted due to their high water content. This means freezing lettuce and other leafy greens to be used later in fresh salads isn’t recommended.However, according to gardener and food writerJulie Martens Forney, it’s okay to freeze greens if you plan to use them for things like soups and smoothies.Cooked PastaPasta cooking on stove (stock image).GettyFreezingcooked pastaoften results in a gummy, mushy texture when reheated. If you’re preparing meals ahead of time, consider freezing the sauce separately and cooking fresh pasta when needed. If freezing is your only option, cook the pasta al dente and toss it with a little oil before storing, according to Tiffany, founder of the grocery-budgeting websiteDon’t Waste the Crumbs.Raw PotatoesRaw potatoes (stock image).GettyAs with leafy greens, raw potatoes don’t handle freezing well due to their high water content, and they become mushy and grainy when defrosted. Keep raw potatoes in a cool, dry place away from direct sunlight for long-term storage. Note: Cooked potatoes do freeze well, according toPotatoGoodness.com.Eggs in the ShellRaw eggs (stock image).GettyFreezing whole eggs in their shells causes the liquid inside to expand, which can crack the shell and ruin the egg, according toBetter Homes & Gardens. To freeze eggs safely, whisk them together and store in an airtight container like Tupperware or a Ziplock bag. You can also freeze them in individual portions using an ice cube tray.The PEOPLE Puzzler crossword is here! How quickly can you solve it? Play now!Fried FoodsFried chicken (stock image).GettyFried foods lose their signature crispy texture once frozen and reheated, often turning soft and soggy. If you have leftovers, store them in the fridge and reheat them in an oven or air fryer to restore some of the crispiness, perThe Food Network.Soft CheesesCream cheese (stock image).GettyAccording to Allrecipes, soft cheeses like cream cheese, ricotta and goat cheese don’t freeze well and tend to separate or become grainy after thawing.Hard cheesessuch as cheddar, parmesan and gouda, however, are better suited for freezing and can be grated and stored for later use.Mayonnaise-Based SaladsEgg salad (stock image).GettyChicken salad, egg salad and other dishesmade with mayonnaisedon’t freeze well because the mayo separates during the thawing process. This results in a watery, unappetizing texture, according tofood writer Lauren David.Instead, freeze the cooked proteins separately and mix in the mayo when you’re ready to eat.Fresh HerbsFresh herbs (stock image).GettyHerbs like basil, cilantro and parsley lose their flavor and texture when stored as-is. Instead, culinary consultant J. Kenji López-Alt tellsSerious Eatsthat for longer storage, you should chop the herbs and freeze them in ice cube trays with olive oil. These herb cubes can then be added to soups and sauces later.CucumbersCucumber (stock image).GettyDue to their high water content, cucumbers turn mushy and slimy once frozen. They’re best kept fresh in the fridge for salads and snacking.YogurtBowl of yogurt with fruit (stock image).GettyWhile you can technicallyeat thawed yogurt(and it will maintain its nutritional and probiotic properties), it separates when frozen. This means it will likely have a more watery, grainy texture that many find unappetizing. Because of this, it’s best to avoid freezing yogurt unless you plan to use it in smoothies, perHealthline.Whole AvocadosAvocado (stock image).GettyWhole avocados turn brown and mushy when thawed. If you need to preserve them, Amanda Izquierdo tellsMarthaStewart.comthat you should slice or cube the avocado and seal it in an airtight container with some lemon or lime juice before freezing.TomatoesFresh tomatoes (stock image).GettyFreezing raw tomatoes will cause them to become soft and watery once thawed, which makes them unsuitable for salads or fresh dishes. However, feel free to freeze them for use in soups and sauces. Roasting them before freezing will yield even better flavor results, according tochef Robin Asbell.Never miss a story — sign up forPEOPLE’s free daily newsletterto stay up-to-date on the best of what PEOPLE has to offer​​, from celebrity news to compelling human interest stories.Coffee BeansCoffee beans (stock image).GettyThis may come as a surprise to many, butfreezing coffee beanscan actually compromise their flavor as the moisture affects their natural oils, and the beans absorb odors from the freezer. Instead, store them in an airtight container in a cool, dark place for optimal freshness. The flavor should stay intact for up to four to six weeks, according toEpicurious.com.Water-Rich Fruits (like Watermelon and Oranges)Fresh cut watermelon (stock image).GettyFruits with high water content,such as watermelonand citrus fruits, become mushy and lose their texture once thawed. Because of this, food editor Laurel Randolph tellsSimply Recipesthat it’s best to only freeze water-rich fruits if you plan to blend them (while still frozen) into smoothies or other blended drinks.And in terms of general freezing protocol: Remember that food expands when frozen, so it’s always best to leave a little extra room in your air-tight storage containers before freezing.

Freezing food is a convenient way to reduce waste and save time. Many items — like soups, stews, and frozen fruits — handlethe freezer beautifully, maintaining their texture and flavor when properly stored.

However, not all foods are freezer-friendly. Some lose their texture, separate, or become inedible after thawing, leaving you with disappointing results.

To help you avoid common mistakes, here are 15 foods you should never freeze and somehelpful tipsfor keeping them fresh.

Milk and Cream-Based Sauces

Milk and pasta with Alfredo sauce (stock image).Getty

While freezing milk or cream might seem like a good way to extend their shelf life, these items tend to separate when thawed, creating a grainy, watery texture. The same goes for cream-based soups and sauces, according toAllrecipes.com.

Leafy Greens for Fresh-Tasting Salads

Woman holding lettuce (stock image).Getty

Leafy greenslike lettuce, spinach and kale don’t retain their original texture once frozen and defrosted due to their high water content. This means freezing lettuce and other leafy greens to be used later in fresh salads isn’t recommended.

However, according to gardener and food writerJulie Martens Forney, it’s okay to freeze greens if you plan to use them for things like soups and smoothies.

Cooked Pasta

Pasta cooking on stove (stock image).Getty

Freezingcooked pastaoften results in a gummy, mushy texture when reheated. If you’re preparing meals ahead of time, consider freezing the sauce separately and cooking fresh pasta when needed. If freezing is your only option, cook the pasta al dente and toss it with a little oil before storing, according to Tiffany, founder of the grocery-budgeting websiteDon’t Waste the Crumbs.

Raw Potatoes

Raw potatoes (stock image).Getty

As with leafy greens, raw potatoes don’t handle freezing well due to their high water content, and they become mushy and grainy when defrosted. Keep raw potatoes in a cool, dry place away from direct sunlight for long-term storage. Note: Cooked potatoes do freeze well, according toPotatoGoodness.com.

Eggs in the Shell

Raw eggs (stock image).Getty

Freezing whole eggs in their shells causes the liquid inside to expand, which can crack the shell and ruin the egg, according toBetter Homes & Gardens. To freeze eggs safely, whisk them together and store in an airtight container like Tupperware or a Ziplock bag. You can also freeze them in individual portions using an ice cube tray.

The PEOPLE Puzzler crossword is here! How quickly can you solve it? Play now!

Fried Foods

Fried chicken (stock image).Getty

Fried foods lose their signature crispy texture once frozen and reheated, often turning soft and soggy. If you have leftovers, store them in the fridge and reheat them in an oven or air fryer to restore some of the crispiness, perThe Food Network.

Soft Cheeses

Cream cheese (stock image).Getty

According to Allrecipes, soft cheeses like cream cheese, ricotta and goat cheese don’t freeze well and tend to separate or become grainy after thawing.Hard cheesessuch as cheddar, parmesan and gouda, however, are better suited for freezing and can be grated and stored for later use.

Mayonnaise-Based Salads

Egg salad (stock image).Getty

Chicken salad, egg salad and other dishesmade with mayonnaisedon’t freeze well because the mayo separates during the thawing process. This results in a watery, unappetizing texture, according tofood writer Lauren David.Instead, freeze the cooked proteins separately and mix in the mayo when you’re ready to eat.

Fresh Herbs

Fresh herbs (stock image).Getty

Herbs like basil, cilantro and parsley lose their flavor and texture when stored as-is. Instead, culinary consultant J. Kenji López-Alt tellsSerious Eatsthat for longer storage, you should chop the herbs and freeze them in ice cube trays with olive oil. These herb cubes can then be added to soups and sauces later.

Cucumbers

Cucumber (stock image).Getty

Due to their high water content, cucumbers turn mushy and slimy once frozen. They’re best kept fresh in the fridge for salads and snacking.

Yogurt

Bowl of yogurt with fruit (stock image).Getty

While you can technicallyeat thawed yogurt(and it will maintain its nutritional and probiotic properties), it separates when frozen. This means it will likely have a more watery, grainy texture that many find unappetizing. Because of this, it’s best to avoid freezing yogurt unless you plan to use it in smoothies, perHealthline.

Whole Avocados

Avocado (stock image).Getty

Whole avocados turn brown and mushy when thawed. If you need to preserve them, Amanda Izquierdo tellsMarthaStewart.comthat you should slice or cube the avocado and seal it in an airtight container with some lemon or lime juice before freezing.

Tomatoes

Fresh tomatoes (stock image).Getty

Freezing raw tomatoes will cause them to become soft and watery once thawed, which makes them unsuitable for salads or fresh dishes. However, feel free to freeze them for use in soups and sauces. Roasting them before freezing will yield even better flavor results, according tochef Robin Asbell.

Never miss a story — sign up forPEOPLE’s free daily newsletterto stay up-to-date on the best of what PEOPLE has to offer​​, from celebrity news to compelling human interest stories.

Coffee Beans

Coffee beans (stock image).Getty

This may come as a surprise to many, butfreezing coffee beanscan actually compromise their flavor as the moisture affects their natural oils, and the beans absorb odors from the freezer. Instead, store them in an airtight container in a cool, dark place for optimal freshness. The flavor should stay intact for up to four to six weeks, according toEpicurious.com.

Water-Rich Fruits (like Watermelon and Oranges)

Fresh cut watermelon (stock image).Getty

Fruits with high water content,such as watermelonand citrus fruits, become mushy and lose their texture once thawed. Because of this, food editor Laurel Randolph tellsSimply Recipesthat it’s best to only freeze water-rich fruits if you plan to blend them (while still frozen) into smoothies or other blended drinks.

And in terms of general freezing protocol: Remember that food expands when frozen, so it’s always best to leave a little extra room in your air-tight storage containers before freezing.

source: people.com