Most fruit has a lot of water in it, so when
you freeze fruit, you are freezing the water
inside of it. Water actually expands (gets
bigger) when it freezes, which can cause problems
for freezing fruit. If you were to look at
various fruits with a strong microscope, you would
see that they are usually made of small “bags”
(called cells, or things like cells), which are
filled with water and other stuff.
Sometimes, when you freeze fruit, the water
inside those bags gets bigger, and breaks the
bags! When the fruit thaws out, it is not always
the same — strawberries are mushy, because the
“bags” are ruptured. Try eating some frozen
blueberries, or putting them in your breakfast
cereal. The milk, and your tongue, will turn
purple-blue. If you eat fresh blueberries (or put
them in your cereal), this does not happen — the
milk stays white, and your tongue stays pink.
The reason? The molecules that make
blueberries blue are trapped in those little bags.
Freezing blueberries breaks the bags, so when
they thaw out, those blue dye molecules escape and
stain your tongue!
Believe it or not, liquid fabric softeners like
Downy often have the same kind of structure:
little bags inside of bags inside of bags. Try
taking some Downy, freezing it, and then thawing
it back out. It will never be the same...
All living things are made of cells. Cells have
a lot of water in them. When water freezes, it
expands (gets bigger). This breaks the wall of the
That is why fruit gets mushy when you freeze
it. The water thaws out and shrinks again, but the
cell walls are still broken.
Do you think all fruits have the same
changes when you freeze them? An adult may be
able to help you experiment with this.
Thanks for asking.
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