5 Frozen Foods That Expire Faster Than You Think

Leafy Greens

“Leafy greens like spinach, kale, and lettuce are often frozen to preserve their shelf life,” Scherer says. “However, due to their high water content, freezing can cause them to become mushy and lose texture once thawed. They may also degrade in flavor and nutritional value after prolonged freezing.” In most cases, you’ll want to toss any frozen leafy greens after three to six months. 

Additionally, Scherer recommends blanching leafy greens before freezing “to preserve color, flavor, and nutrients.” Still, you shouldn’t keep blanched greens frozen for longer than six months.

Frozen Meats

Storing meat in the freezer can be convenient, but be aware of the types of meat in your freezer and how long they’ve been there. “Ground meat, sausages, and fatty cuts of meat deteriorate in quality much faster than whole cuts,” Scherer says. “The fat in these meats can become rancid over time, even when frozen.” Aim to consume ground or fattier cuts of meat within three to four months of freezing. On the other hand, if properly wrapped, whole cuts of beef, pork, lamb, or chicken can retain their flavor and texture for up to one year in the freezer.

Fruits With High Water Content

Like leafy greens, the high water content in certain fruits can cause unpleasant textural changes when thawed. As Scherer explains, “The cells in the fruit burst when frozen, leading to a mushy, unappealing consistency after thawing.” For fruits like watermelon or cantaloupe, Scherer recommends only freezing them for up to two months, or simply consuming them fresh. Other fruits, like berries, freeze very well and can even last up to a year.

Leftovers With Dairy

Dairy products do not freeze well due to the separation that occurs during thawing, as the fats and proteins in them melt at a different rate than the water. This can cause thawed dairy products or dairy-containing leftovers to develop a curdled or grainy texture. “Dairy products in dishes are often best used fresh or refrigerated for a short time,” Scherer says. If you do want to freeze dairy, Scherer recommends using it within two to three months and to “reheat slowly and avoid rapid changes in temperature to help preserve the quality.”

Bread and Baked Goods

“While bread and baked goods are freezer-friendly, they tend to lose flavor and texture if frozen for too long,” Scherer says. The freezer environment can dry bread out over time, causing staleness and freezer burn. For optimal freezer storage, Scherer recommends pre-slicing bread so you can take only what you need each time, and use within three to six months.