On Mon, 12 Mar 2018 22:36:14 -0700, Julie Bove wrote:

> Yep. This is why I don't like fruit.

This maybe applies to fresh fruit in your case. In such a case, I do not
mind tartness at all.

But to get back to frozen fruit, I have noticed that if it is in the fridge
freezer compartment (not in the 'deep' freezer), oftimes the citric &
ascorbic acids will react to form tartric acid.

It is especially noticiable with frozen concentrated cranberry juice. If
the supply chain operators have not been diligent about keeping it
deep-frozen, it only takes a few weeks for a pink sludge to develop.

If you do not like the tart taste, it ends up tasting better because much
of the soluble tart acids (ascorbic & citric) have been precipitated into
insoluble tartric acid sediments. But the texture is a bit unpleasant.