13 Foods You Should Never Freeze

Not everything belongs in the freezer.

Our eyes are bigger than our appetites when we head to Costco and fill up our shopping cart. Much of our haul ends up in the freezer, but I’m not always sure which foods are going to still be good when they thaw.

“Freezing can be a great way to preserve food, but not everything holds up well in the freezer,” says Kasiviswanathan Muthukumarappan, professor at South Dakota State University and member of the Institute of Food Technologists’ refrigerated and frozen foods division. “Some foods lose their texture, flavor, or safety when frozen, so it’s best to know which items to avoid freezing, or only freeze under specific conditions.”

These are some of the foods that aren’t at their best after a stay in the freezer.

13 Foods You Should Never Freeze, According to Experts

1. Lettuce and Leafy Greens

Leafy greens like lettuce, arugula, and spinach contain a lot of water. “When you freeze them, the water expands and damages the cell walls, leaving the leaves limp and mushy once thawed,” says Muthukumarappan. “While they’re no longer good for salads, they can still be used in cooked dishes where texture isn’t as important.”

2. Eggs In the Shell

Whole eggs don’t freeze well inside their shells. The liquid inside expands, says Muthukumarappan, which can cause the eggs to crack and make quite a mess. Even if the eggs don’t crack, the texture of the eggs can change when thawed. Instead of freezing them whole, beat the eggs first and freeze the mixture in an airtight container. When you’re ready to use them, thaw them overnight first.

3. Egg-Based Mixtures

Because eggs don’t freeze well, egg-based concoctions like custards and meringues also break down when frozen. “The proteins in eggs change, becoming rubbery or watery, which affects both texture and flavor,” says Muthukumarappan.

4. Mayonnaise and Mayo-Based Dressings

The oil and water separate when mayonnaise is frozen. Once the mixture is thawed, the creamy texture is replaced with a watery mess.

5. Certain Fruits

Fruits like berries, cherries, peaches, and apples like the freezer. But some fruits don’t fare as well. “Freezing fruits with high water content, like watermelon and oranges, results in a mushy texture after thawing,” says registered dietitian Theresa Gentile, spokesperson for the Academy of Nutrition and Dietetics. “You could use frozen citrus fruits in juice form and in smoothies.”

6. Cooked Pasta

Pasta absorbs moisture when it’s frozen, so it can turn mushy when it’s thawed. If you want to freeze a pasta dish like lasagna, undercook it slightly to preserve quality and texture when it’s reheated.

7. Creamy Dairy Products

Dairy items like cream cheese and sour cream lose their smooth texture when frozen. “The separation of water and fat causes them to become grainy or crumbly after thawing,” says Muthukumarappan. “Though not great for spreading, they can still work in baked recipes where texture matters less.” The same goes for milk and yogurt, which can have texture changes when frozen. “Yogurt and frozen milk could be used in smoothies, though,” says Gentile.

8. Soft Cheeses

Like many other dairy products, soft cheeses like ricotta and Brie develop a grainy texture after being frozen. While they should no longer go on your party cheese plate, they can still be used in baked dishes like pasta where texture isn’t so important.

9. Potatoes

Raw potatoes get mushy after being in the freezer. “Because of their high water content, freezing damages their structure, leading to watery, grainy, or discolored potatoes after thawing,” says Muthukumarappan. “Cooking them first makes them more freezer-friendly.”

10. Cucumbers

Cucumbers are made mostly of water, so they become soft and mushy because their structure changes when thawed. If you have to freeze them, puree them for soups or smoothies.

11. Fried Foods

French fries, fried chicken, and other fried foods lose their crunch since they absorb moisture in the freezer. They turn soggy when they thaw—although a trip in the air fryer may help crisp them up again.

12. Fresh Herbs

Frozen basil, parsley, and other fresh herbs lose texture and flavor. “Their leaves turn limp and mushy, while their essential oils, which provide their taste, break down,” says Muthukumarappan. “Freezing them in oil or butter can help preserve their flavor for cooking, but it’s not ideal if you want fresh herbs.”

13. Carbonated Drinks

I remember putting soda in the freezer the night before a field trip, then waking up to an awful mess. When the liquid inside expands during freezing, the container can burst. “Even if the bottle or can survives, you’ll likely lose the carbonation, leaving the drink flat once thawed,” Muthukumarappan says.