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Freezing Fruits

Shirley Barber

Freezing is one of the best ways to preserve the original color, flavor and nutritive value of most fruits. However, the texture is sometimes disappointing. The following guidelines will help you freeze fruits.

• Select and freeze fruit at peak maturity since freezing cannot improve the quality of food. The fruit should be firm and ripe. Set unripe fruit aside to ripen at room temperature.
• Work quickly. Prepare fruit quickly in small quantities just before you freeze it. Wash it in cold water, a little at a time, to avoid bruising. Lift washed fruits out of the water and drain well. Pack in amounts needed for one meal and freeze promptly.
• Utensils to avoid. "Off" flavors may occur with the use of iron or chipped enamelware utensils. Copper destroys vitamin C. Use glass, earthenware, plastic, stainless steel or aluminum containers to hold fruits.
• Prevent browning. When you prepare fruits, use an antioxidant like lemon juice or an ascorbic citric acid mixture to keep light-colored fruits from turning brown.

There are two good sweetening packs for fruit. A syrup covering is better for some fruits that tend to darken. To make it, dissolve one cup sugar in three cups water. Use more sugar according to taste. Pack prepared fruit in rigid containers and cover with syrup. Leave at least one-inch headspace to allow for expansion during freezing. To keep fruit submerged in syrup, place waxed paper between the fruit and lid.

For a dry sugar pack, cut larger fruit into a shallow bowl and crush or leave berries whole. Sprinkle with sugar and dissolve it by stirring. Pack the fruit-sugar mix when the sugar has dissolved leaving one inch headspace. Freeze immediately.

Thaw frozen fruit in the refrigerator. For immediate use, put the container in cold water. Watch it carefully. Do not let water enter the container and use the fruit while it still has ice crystals in it. Many completely defrosted fruits are mushy. Do not store frozen fruit longer than 12 to 18 months.