Frozen fruit does tend to lose flavor after thawing, and this is directly related to changes in the fruit's cell structure:
Cells are "punctured" by ice crystals: When fruit is frozen, the water within the cells forms ice crystals, which pierce the cell walls like tiny needles. After thawing, the cell structure loosens, causing the flesh to soften and release water, losing its original crispness or firmness. For example, dragon fruit tends to become sticky after thawing, and watermelon has a loose texture after thawing due to this reason.
Nutrients are also "compromised": Some water-soluble vitamins (such as vitamin C) are lost with the sap, but ingredients like dietary fiber and anthocyanins are relatively stable, so their nutritional value is not completely lost.
Observing the fruit after thawing is crucial: If the flesh changes color (for example, gray in the case of dragon fruit), becomes sticky, or has an unpleasant odor, it's spoiled and should be avoided! If you want to preserve the taste, it is recommended to eat frozen fruits directly (such as frozen grapes, frozen blueberries), or eat them as soon as possible after thawing, and don't keep them for too long.
