Single fruits and declared blends
Berries, stone fruit, tropical fruit, citrus, specialty fruit and buyer-defined mixed-fruit recipes.
Bulk and IQF fruit supply from China
Bulk IQF Frozen Fruit for Food Manufacturers, Retail and Foodservice
We supply bulk IQF frozen fruit for beverage and dessert manufacturing, import and distribution, foodservice, retail and private-label programs. Share the fruit, form, application, specification, packing, quantity, destination and timing; we will match the inquiry with a suitable long-term partner factory in China.
Fruit familiesSingle fruits and declared blends
Application-led formsWhole, cut, puree, juice and concentrate paths
Commercial coordinationCrop timing, packing, documents and loading
Frozen fruit crop focus
August 2026 Crop Focus
Explore the current buying window and the next crop to prepare before production opens.
NEW CROP NOWYellow PeachesJune–August new cropNEW CROP NOWBlueberriesJuly–August new cropCOMING NEXTMandarin OrangeSeptember–January crop
View New Crop & New ProductsSTANDARDS & PROGRAMS
Food Safety and Certification Support
Tell us the standard, destination and customer requirement. We provide certification and production details with the product and quotation.
What we can coordinate
Match Each Fruit to Its Crop Window, Form and Application.
XMG Food is a China-based trading and supply company. We compare growing region, crop window, fruit form, processing capability, packing line and schedule across long-term partner factories, then coordinate the selected supply path through one XMG contact.
Whole, cut and process-ready formats
Whole fruit, halves, segments, slices, dice, chunks, puree, juice and concentrate paths are reviewed by product.
Beverage, dessert and foodservice use
We align visible form, size, sensory targets and handling needs with the intended finished product.
Crop window, packing and export handoff
We check current availability, pack configuration, required documents and shipment timing against the approved order basis.
Frozen fruit range
Browse Fruit Families by Form and Application.
Open any fruit family to compare relevant forms, applications and Typical Specification fields. Use the complete directory for a multi-fruit buying list or a declared mixed-fruit program.
Halves, dice, slices and pureeApricots
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Whole, crumbles, crushed and pureeBlackberries
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Whole, crushed, puree and juiceBlueberries
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Slices, dice, halves and pureeKiwifruit
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Whole peeled, halves, dice and pureeLychees
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Segments, cut segments, dice and pureeMandarin Oranges
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Dice, chunks, slices and pureeMango
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Declared blends, crushed and pureeMixed Berries
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Dice, chunks, rings and pureePineapple
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Whole, crumbles, crushed and pureeRaspberries
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Whole, halves, slices, dice and pureeStrawberries
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Halves, dice, slices and pureeYellow Peaches
View product →Complete category
Complete Frozen Fruits Directory
Browse all 16 frozen fruit families and open the products relevant to your application or buying list.
Choose your supply route
Match Frozen Fruit to the Way You Use It.
The useful fruit, form, chemistry, tolerance, pack and approval path change with the finished application. Choose the route closest to your program.
01Import & DistributionAssortment planning, crop windows, documents and shipment 02Beverage & Dessert ManufacturingFruit form, chemistry, dosing and repeat specification 03FoodservicePreparation format, visual performance and practical cases 04Retail & Private LabelConsumer pack, artwork, coding and market detailsProduct visuals identify relevant fruit families and forms. Application fit, facility, packing and certificate evidence is confirmed separately for the selected supply.
Build the quotation basis
Build a Fruit Brief We Can Price and Compare.
You do not need a finished specification to begin. Start with the fruit, application and closest working form; we will identify the product-specific fields that still need approval.
Fruit, variety and visible form
- Single fruit or declared blend
- Whole, halves, segments, slices, dice, chunks or processed form
- Reference sample or target geometry
Sensory, chemistry and tolerance
- Color, maturity, flavor and texture expectations
- Brix, acidity, defects or microbiological requirements where relevant
- Size distribution and off-size tolerance
Channel and case format
- Bulk, foodservice or retail path
- Inner-pack and outer-carton configuration
- Plain, customer-label or private-label artwork
Crop timing and destination
- Required quantity and destination
- Target shipment window and Incoterm
- Certificate, residue-test and export-document checklist
Working fruit specification examples
Compare Numeric Form Options Before We Quote.
Use these figures as working references for an initial comparison. We confirm the final fruit, variety, form, size, chemistry, tolerance, packing and inspection basis in the quotation and written order specification.
| Product | Working form and size examples | What we confirm for your order |
|---|---|---|
| Mango | Dice: 10 × 10 × 10 mm Medium dice: 15 × 15 × 15 mm Chunks: 20–30 mm Slices: 8–12 mm thickness Puree: maximum 2 mm screen | Variety, maturity, color, Brix or acidity where required, size tolerance and intended application |
| Pineapple | Dice: 10 × 10 × 10 mm Large dice: 20 × 20 × 20 mm Chunks: 20–30 mm Rings: 10–15 mm thick, 70–100 mm diameter Puree: maximum 2 mm screen | Variety, maturity, color, core allowance, chemistry target and cut tolerance |
| Blueberries | Whole: 8–18 mm diameter Crushed: maximum 8 mm particles Puree: maximum 2 mm screen Juice: maximum 1 mm filtration screen | Berry caliber, ripeness, bloom, defects, chemistry and process form |
| Yellow Peaches | Halves: 45–70 mm fruit diameter Dice: 10 × 10 × 10 mm Large dice: 20 × 20 × 20 mm Slices: 8–12 mm thickness Puree: maximum 2 mm screen | Variety, peel status, color, maturity, cut definition and broken-piece tolerance |
| Mixed Berries | Whole mix: declared fruit ratio Crushed mix: maximum 8 mm Diced mix: 10–15 mm Puree: maximum 2 mm screen | Species list, recipe percentage, component form, permitted ratio variation and batch consistency |
Real loading evidence
See How Export Cartons Move Into Cold-Chain Handoff.
REAL MATERIAL
These are real cold-store and container-loading photographs. For an order, we confirm the product, lot, loading date and available document set linked to the shipment record.
Review cold-chain and loading controls →What happens after your inquiry
We Turn a Fruit Program Into an Order We Can Control.
You keep one commercial contact while we coordinate product fit, crop-window checks, specification approval, packing and shipment records.
- 01Receive the buying brief
Product list, forms, quantity, packing, destination and timing.
- 02Match suitable supply
We coordinate fruit availability, crop timing, processing form and suitable facility fit.
- 03Align quote and specification
We resolve the identity, form, size, tolerance, pack and document fields behind the price.
- 04Arrange sample or reference approval
Where needed, the sample and written specification create a shared acceptance basis.
- 05Coordinate production and records
Approved order details guide packing, inspection points, labels and carton marks.
- 06Prepare loading and shipment handoff
We coordinate the documents, loading record and commercial follow-up.
Packing and private label
Choose the Pack Around the Fruit and Channel.
Fruit form and pack construction affect handling and presentation. We confirm inner bag, carton configuration, label language, coding, artwork approval and destination-market details.
Supported services
Fruit Supply Needs More Than a Product Name.
We coordinate the commercial and verification work that connects a fruit family and application to a shippable order.
01Specification & sampling
Written fields, reference standards and sample approval path.
02Facility & certificate scopecertificate and production details provided for the quoted supply.
03Inspection & recordsorder checkpoints, available reports and retained evidence.
04Labels & export documentsDestination-led document checklist, label data and carton marks.
05Cold chain & loadingStorage, container handoff, loading record and shipment coordination.
Final approval process
Approve the Order Basis Before Production Starts.
Price alone is not the order standard. We bring the written fruit specification, sample or reference, packing, artwork and commercial release points into one approval sequence.
- 01Signed product specification
Product identity, form, size, treatment, quality criteria and permitted tolerances.
- 02Sample or reference standard
Used when visual or application performance needs a physical approval basis.
- 03Pack, artwork and carton marks
Inner pack, outer case, label text, coding and print files approved in writing.
- 04Commercial and shipment release
PO, payment milestone, quantity, timing, destination and document checklist aligned.
Fruit sourcing knowledge
Continue With the Decision You Need to Make.
Use these routes for deeper guidance on fruit specifications, crop timing, packing, quality records and order preparation.
Latest frozen fruit articles
Frozen Strawberry Drip Loss: How to Compare Samples
A useful strawberry drip comparison starts with matching fruit forms and a written thaw-and-drain method. Learn how to record liquid, retained fruit and handling losses, check repeatability, and connect the result to the yield and appearance your finished product needs.
Read the guide →
Wild vs Cultivated Frozen Blueberries for Baking
Choose frozen blueberries around the baked product you need. Compare declared berry identity, actual size grade, equal-mass inclusion counts and handling before assessing the finished recipe. This guide connects a controlled bakery trial with the specification, packing and repeat-supply decision.
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IQF Mango Dice: Choosing Size and Ripeness for Your Application
Choose mango dice around the finished product, then verify size, ripeness, fiber and shape under consistent trial conditions. Learn how to compare cuts, interpret usable recovery and carry the approved sample into a clear specification for repeat supply.
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IQF Raspberry Grades: Whole Fruit, Broken Pieces and Crumble
Compare raspberry forms by the result your product needs. Learn how to define whole-fruit percentages, distinguish commercial labels from official grades, assess crumble and carry a controlled sample trial into clear purchasing criteria for repeat supply.
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Frozen Yellow Peach Cuts for Baking: Slices, Dice or Halves
Choose peach cuts around the finished bake: slices for a visible pattern, dice for distributed pieces, and halves for an individual portion. Compare dimensions, maturity, composition and preparation, then approve the result after the actual baking and cooling sequence.
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Can Different Frozen Products Share a Container
A mixed frozen-food load needs compatible transport conditions and a workable plan for every SKU. Compare packing, carton space, production readiness and document requirements, then decide which products can move together and what to adjust before booking.
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Frozen vs Fresh Fruit and Vegetables: How Nutrition Comparisons Work
Fresh and frozen produce comparisons depend on more than the storage label. Learn how study design, time before measurement, individual nutrients, portion size and preparation state affect the result, and why the evidence does not establish one universal winner.
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Freezer Burn vs Spoilage: What Changes in Frozen Food
Freezer burn describes surface drying, while spoilage and food safety raise different questions. Learn how to describe frost, dry patches and thawed texture, check the storage history, and improve freezer packaging without treating a photograph as proof that food is safe.
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Should You Wash Frozen Berries Before Eating Them
Washing frozen berries does not replace required preparation. Learn how to read the actual pack, apply local food-safety advice, plan smoothies and cold desserts, and check recall details before deciding how to use a particular berry product.
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Can You Refreeze Thawed Fruit? Conditions and Quality Trade-Offs
Refreezing thawed fruit is a conditional decision. Check how it was handled, read the product directions, distinguish plain fruit from prepared dishes, and understand the likely quality changes before choosing whether to keep a portion for another use.
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Red Drupelets in Frozen Blackberries: A Colour-Defect Review
Red drupelets do not identify a frozen blackberry lot's history on their own. Learn how to separate colour observations from possible causes, compare frozen and prepared samples, choose a counting basis, and build photographic references that support a repeatable acceptance decision.
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Frozen Kiwifruit Slices vs Dice: Testing Appearance After Thawing
Slices and dice need different appearance criteria after thawing. Learn how to control the evaluation state, distinguish intact shape from usable presentation, test transfer losses and record a clear sample approval for the kiwi form your finished product needs.
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Frozen Lychee vs Canned Lychee: Ingredients and Texture
Frozen and canned lychees need a comparison based on usable fruit and the finished recipe. Learn how to separate fruit from syrup or thaw liquid, match fruit loading, assess texture at service, and record the changes needed for a repeatable dessert or beverage trial.
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Why IQF Fruit and Vegetables Clump: A Process-to-Delivery Troubleshooting Guide
IQF fruit and vegetables can clump before packing or during later handling. Learn how to inspect the attachment, compare identified samples across processing and delivery, separate observations from assumptions, and measure separation alongside product damage before approving a corrective change.
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Fruit Pieces in Ice Cream: Testing Bite at Serving Temperature
Approve fruit pieces in the finished dessert at measured serving temperatures. Learn how to separate fruit bite from base scoopability, control sample history and piece variation, compare coded portions, and carry the trial result into a clear ingredient approval.
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Choosing Frozen Fruit and Vegetables for Freeze Drying
Choose frozen produce around the dried product you need to sell. Compare input identity, cut and treatment, then connect processor trials, accepted output and packing checks to a specification that can support repeat commercial purchasing.
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Frozen Mulberry Inspection: Stalks, Breakage and Natural Fruit Shape
Define whole mulberry bodies, attached stalks, loose plant material and broken fruit before comparing samples. This guide explains natural shape, practical inspection references and reporting units that help buyers build a repeatable receiving specification for production lot approval.
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Protecting Fruit Pieces During Pumping: A Before-and-After Trial
Investigate fruit-piece changes across a defined transfer route. Use paired samples, a consistent recovery method and clear material accounting to distinguish fragmentation from retention or sampling error, then carry the result into a scoped ingredient and process approval.
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Fruit Pieces in Beverages: Separating Ingredient Tests from Suspension Trials
Assess frozen fruit before testing it in the complete drink. Learn which observations belong to the ingredient, the formula and the production process, then connect beverage trial feedback to a clear specification for repeat fruit supply.
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Frozen Blackberries for Seedless Fillings: Screening Yield and Texture
Choose blackberry input for a smooth filling by the accepted result after screening. This guide explains seed-texture criteria, material recovery, process records and filling trials so buyers can compare suitable fruit or puree on a clear purchasing basis.
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Fruit-Filling Syneresis After Freeze–Thaw: Testing the Finished Bakery System
Test the filling and the finished pastry through the actual freezing and recovery route. Separate fruit drip, filling liquid release and moisture in the crust, then use matched samples and clear measurements to choose the next development trial.
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pH vs Titratable Acidity in Fruit Ingredients: What Each Test Tells a Formulator
Understand what pH and titratable acidity each reveal about a fruit ingredient. Learn to compare the sample, endpoint, acid basis and reporting units, then connect incoming results with a controlled recipe assessment and clear specification requirements.
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Frozen vs Canned Mandarin Segments for Fruit Cups
A useful mandarin comparison starts with the finished cup. Match the intended preparation and serving stage, separate fruit from liquid in the weight record, and compare appearance and cost after the relevant filling and holding sequence.
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How to Assess Pit Fragments in a Frozen Peach Inspection Plan
Review pit-fragment findings in frozen peaches with clear product scope, examined quantities, individual measurements and retained evidence. Learn why grading definitions, safety assessments, factory controls and detector capability must remain distinct when documenting the decision for an identified lot.
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White vs Black Mulberries: Colour, Flavour and Kitchen Uses
White and black mulberry names can refer to fruit colour or botanical identity. Learn why ripe pale fruit is possible, how processing changes the comparison, and how to choose actual candidates for colour, flavour and texture in the intended dish.
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Frozen Apricot Halves vs Dice for Jam and Fruit Preparations
Choose apricot halves or dice around the structure wanted in the finished preparation. Compare the actual cutting and liquid handling, then assess fruit particles, texture and the surrounding phase through cooking, transfer, filling and the intended final use.
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Stem and Leaf Control in IQF Blackcurrant Specifications
Agree how attached stalks, loose stems and leaves are classified in IQF blackcurrants. This guide explains count and mass measurements, sample integrity, photographic references and the written instructions needed to compare inspection results without borrowing another supplier's limits.
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Seed Fragments and Flesh Integrity in Pitted Frozen Lychees
Inspect pitted frozen lychees with separate records for seed and shell material, flesh shape and texture. This guide explains whole-aril definitions, matched preparation conditions, inspection sequence and the evidence needed to investigate findings without confusing appearance with residue control.
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Whole vs Sliced Frozen Strawberries for Bakery Fillings
Choose strawberry forms by the filling your bakery needs to deliver. Compare incoming geometry, the complete depositing path, fruit distribution and baked appearance, then connect the accepted sample and process conditions to repeat commercial orders.
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Broken Segments and Membrane Residues in Frozen Mandarin Oranges
Assess frozen mandarin segments with separate records for shape, membrane residues and usable yield. This guide explains count, area and mass measurements, controlled preparation and filling trials that connect incoming fruit condition with the appearance of the finished pack.
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Why Frozen Blueberries Bleed Colour in Batter
Separate blueberry colour spreading from changes in hue. Compare fruit condition, handling and recipe variables at defined production stages, then connect the accepted bakery appearance to identified samples and the specification for your repeat orders.
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Designing a Frozen Berry Blend for Smoothies vs Visible Toppings
Choose a frozen berry blend by testing the finished drink and the visible topping separately. This guide connects component forms, mass formulas, seed texture, colour and display behaviour with controlled application trials and an approved recipe version.
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Core Content and Fibre in Frozen Pineapple Chunks
A core percentage needs a tissue definition and a measurement basis. Learn to distinguish affected chunks from recovered core mass, read requirements for the actual pineapple style, and connect cooked-texture trials with usable fruit recovery.
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Blueberry Size Counts and Uniformity in Automated Dosing
Read blueberry diameter and count specifications on their own terms. Compare sample methods, size distributions and tolerance bases, then connect incoming fruit condition with individual dose results and the accepted settings on your production line.
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Blackcurrants for Beverages and Fruit Preparations: Different Approval Trials
A blackcurrant sample can suit a drink while missing the texture target for a fruit preparation. Define separate extraction, dilution, piece-retention and colour observations, then connect each application result to the ingredient identity, process and specification used for approval.
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Sea Buckthorn for Juice Processing: Seeds, Acidity and Recoverable Yield
Juice yield depends on what enters the process and what counts as the finished product. Use stage-specific mass balances, clearly identified fractions and stated analytical methods to compare sea buckthorn lots and processing options without double counting recovered material.
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Mango Pieces vs Puree in Frozen Dessert Formulation
Choose mango pieces, puree or a combination by the role each must perform. Separate fruit percentage, Brix and dry solids, account for water and sweeteners, then compare identified finished desserts under defined processing, storage and serving conditions.
Read the guide →SPECIFICATION GUIDES
Build a usable IQF fruit specification
Turn fruit identity, form, size, chemistry, defects and application needs into comparable order fields.
Browse specification guides → QUALITY & SUPPLY CHAINCheck proof against the selected fruit supply
Review certificate scope, residue or microbiological records, cold-chain controls and loading evidence.
Browse quality guidance → BUYER GUIDESPlan crop timing, packing and approvals
Clarify commercial inputs early so quotations, samples, artwork and shipment plans stay comparable.
Browse buyer guides →Frozen fruit FAQ
Questions Buyers Ask Before Sending an RFQ.
Use these answers to prepare the first buying brief. We confirm the final fruit, specification, packing and commercial terms for the selected order.
Which frozen fruit families can XMG Food supply?
Our current directory includes berries, stone fruit, tropical fruit, citrus and specialty fruit, plus declared mixed-fruit recipes. Open a product page for form examples or send a multi-fruit list.
Can you supply whole, diced, sliced, puree or juice fruit?
Potential forms depend on the fruit and production facility. Share the visible form, dimensions, application and any screen or filtration requirement so we can check a suitable route.
Which fruit specification fields should I provide?
Useful starting fields include fruit or variety, form, size, color, maturity, texture, Brix or acidity where relevant, defect tolerances, treatment, packing and intended application.
What is the MOQ for bulk frozen fruit?
MOQ is confirmed by fruit, form, crop position, packing, facility and whether custom artwork is required. Send the estimated quantity and destination for a realistic check.
How do crop windows affect availability?
Fruit supply changes with crop timing, production planning and current stocks. We check the requested shipment period against the relevant fruit, region, form and available supply route.
Can you coordinate private-label frozen fruit?
Yes, where the fruit, form, facility, volume and project schedule fit. We coordinate pack format, artwork, label data, coding, carton marks and written approvals.
What lead time should I plan?
Typical production lead time is 7–21 calendar days after order confirmation. Order confirmation follows written approval of the specification, packing or artwork, purchase order and agreed payment milestone. Ocean transit and destination customs clearance are excluded. We confirm the final production and shipment schedule for the product, quantity, crop availability and packing requirements.
What should I include in a frozen fruit RFQ?
Send the fruit, variety if important, form, application, target specification, quantity, packing, destination, timing, document needs and sample requirement.