finished berry compote in a saucepan with spatula

Does it really matter? Is there a big difference? Here are something to keep in mind when choosing between the two:

  • Use fresh fruit for desserts that won’t be baked after you add it, or where fresh fruit is clearly required, such as a trifle or fruit tart, or when used as a topping with whipped cream. You should especially use fresh fruit when it’s ripe and in-season.
  • Frozen fruit is an excellent accessible year-round option for baked treats like muffins, cakes, scones, pies, etc. that will be baked. No need to thaw frozen fruit ahead of time, but because of the extra moisture I recommend adding 1/2 an extra teaspoon of thickener (flour, cornstarch, etc.) per 1 cup of fruit if the fruit is used as a filling. Also, you may need to increase bake time because the frozen berries will cool everything down and cause things to bake more slowly.