One major problem with frozen fruits is a loss of texture. Therefore this study investigated the effects of the freezingprocess on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozenthawedfruits varied in these three properties because of diversity in the fresh fruits. Mango had the highest total solublesolids content and the lowest freezing point, whereas pineapple showed the highest freezing rate. The highest firmness andcrunchy texture were found in fresh apple, and these properties were absent in the other fresh fruits. The firmness of allfrozen fruits significantly decreased by different percentages as compared to those of the fresh fruits. The drip loss of eachfruit type was also significantly different with apple samples having the highest firmness decrease and drip loss. This studyshows that freezing characteristics and frozen fruit properties depend on type of fruit.