Frozen fruit is near perfect. When you freeze fruit the ice crystals that form inside the cells damage them in such a way that when you thaw the frozen fruit the thawing extracts much of the juice with no additional effort on your part. My one caveat is that it is probably better to use fruit that has been flash frozen than to slowly freeze fruit yourself and store such fruit for months in your freezer. But that an issue of best and good not good and bad.