Not everything has a place in the freezer.

Our eyes are bigger than our appetite as we head to Costco and fill our cart. Much of our harvest ends up in the freezer, but I don’t always know which foods will still be good once defrosted.

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

These are some of the foods that don’t taste 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 soft and mushy when thawed,” says Muthukumarappan. “Although they are no longer good for salads, they can still be used in cooked dishes where texture is not as important.”

2. Eggs in the shell

Whole eggs do not freeze well in their shells. The liquid inside expands, Muthukumarappan explains, which can cause the eggs to crack and create a big mess. Even if eggs don’t crack, their texture may change once 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, first defrost them overnight.

3. Egg mixtures

Because eggs do not freeze well, egg preparations like custard And meringues also break down when frozen. “The proteins in eggs change and become rubbery or watery, which affects both texture and flavor,” says Muthukumarappan.

4. Mayonnaise and Mayonnaise-Based Dressings

The oil and water separate when the mayonnaise is frozen. Once the mixture is thawed, the creamy texture is replaced by 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 a high water content, such as watermelon and oranges, gives a pasty texture after defrosting,” explains a professional dietitian. Therese Gentilespokesperson for the Academy of Nutrition and Dietetics. “You can use frozen citrus fruits in juice form and in smoothies.”

6. Cooked pasta

Pasta absorbs moisture when frozen, so it can become mushy when thawed. If you want to freeze a pasta dish like lasagna, cook it lightly to preserve its quality and texture once reheated.

7. Creamy dairy products

Dairy products like cream cheese and sour cream lose their smooth texture when frozen. “The separation of water and fat makes them grainy or crumbly after thawing,” says Muthukumarappan. “While they’re not perfect for spreading, they can still work in baking recipes where texture matters less.” The same goes for milk and yogurt, whose texture can change once 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. Even though they should no longer be on your party cheese plate, they can still be used in baked dishes like pasta where texture is not so important.

9. Potatoes

Raw potatoes become mushy after being in the freezer. “Due to their high water content, freezing damages their structure, leading to watery, grainy or discolored potatoes after thawing,” says Muthukumarappan. “Cooking them first makes them easier to freeze.”

10. Cucumbers

Cucumbers are mostly water, so they become soft and mushy as their structure changes when thawed. If you must freeze them, puree them soups or smoothies.

11. Fried Foods

French fries, fried chicken and other fried foods lose their crunch as they absorb moisture from the freezer. They become soggy when they thaw, even if a trip in the air fryer can help crisp them up again.

12. Fresh Herbs

Frozen basil, parsley and other fresh herbs lose their texture and flavor. “Their leaves become soft and mushy, while their essential oils, which give them their taste, decompose,” explains 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. Soft drinks

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