10 Foods You Should NEVER Freeze (and 6 Surprising Ones You CAN)

9. Whole Citrus Fruits (Whole Orange, Whole Lemon)

Whole citrus fruits don’t maintain fresh texture when frozen and thawed. The juicy segments inside the peel are made of tiny fluid cells that expand and burst when frozen, leaving a mealy, limp fruit that doesn’t resemble the original. That’s disappointing when you expect a bright, juicy slice for a salad or garnish. But the flavorful parts of citrus—zest and juice—freeze well. Zest can be removed and frozen in small bags to capture the aromatic oils, while juice can be portioned into ice cube trays and stored for later use in dressings, sauces, or drinks. If you have an abundance of citrus, freezing juice cubes is an excellent way to preserve brightness for months without wasting the fruit. Keep the whole fruit for immediate use and the juice for future convenience.

10. Previously Frozen, Then Thawed Meat (Refreezing Thawed Meat)

Refreezing meat after it has thawed is a common source of both quality loss and potential safety risk if not handled correctly. Each freeze-thaw cycle produces new ice crystals that further damage cells, leading to tougher, dryer meat when cooked. In addition, if meat is left at unsafe temperatures while thawing, bacteria can grow; refreezing won’t erase that risk. For these reasons, portion meat before the first freeze so you only defrost what you plan to use. If you must refreeze, ensure the meat stayed at refrigerator temperatures (below 40°F) and show no signs of spoilage. When in doubt, cook thawed meat fully and then freeze the cooked dish; heat kills bacteria and cooked meals freeze with less concern about safety, though texture still changes. Clear labeling with dates prevents accidental refreezing and helps you use older items first.