This review gives an overview of the influences of freeze drying on the nutritional, chemical, and physical characteristics of fruits and vegetables. Advantages and drawbacks associated with lyophilization are discussed and approaches to mitigate the disadvantages proposed. Freeze drying maximizes the retention of total phenolic content, carotenoid, ascorbic acid, color, and microstructure of a majority of fruits compared to conventional drying methods. Higher drying temperature negatively affects these properties, but the influences are also dependent on factors inherent to the fruits. Various research suggests that the long processing time and high energy consumption of freeze drying can be addressed by using combined drying technology.