How to Freeze Your Fruit

Jun 06, 2015

After all the recent issues on imported fruit, we thought we’d offer a guide to freezing your own. Freezing your own fruit can last 6-12 months. This is mostly dependent on moisture and air so make sure you pad dry, cut out rotten fruit, freeze first individually on a tray and pack in air tight plastic bags.


Sweet apples tend to hold their flavour better in the freezer than tart varieties. Peel their skins and slice them before freezing; if you’re freezing a large batch and want to prevent browning, then soak the apples in a saltwater solution as you’re prepping them.


Peel first, then slice, before freezing.


Wash blackberries, blueberries, raspberries or strawberries, stem if necessary, and dry thoroughly before freezing whole. (Strawberries take well to being sliced too.)


The best freezer method for preserving lemons, limes, grapefruit or oranges is to save the zest and the juice separately. Juice the citrus and transfer juice to an ice cube tray to freeze. (You could also freeze in a seal-tight plastic bag and lay it flat to freeze.) You could simply zest citrus directly into a freezer bag, but here’s a tip we love, courtesy of Baking Bites: divide citrus zest into single serving portions (such as teaspoons or tablespoons) for convenience.


Peel first, then slice, before freezing.


Peel and cut a mango before freezing it.


Rockmelon, honeydew and Crenshaw varieties freeze well; watermelon does not due to its very high water content.


Peel and core pineapple before slicing and cutting, then freeze. If your pineapple is particularly ripe, save the leftover juice and freeze that too.

Stone fruit 

Peel peaches and plums before slicing and freezing. Apricots do not require peeling. Cherries should be pitted before freezing.

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