How to freeze fresh fruit

Desserts

The best time to freeze the fruit is when it is at its optimum moment of consumption. In general, all fruits are freezable, although at the moment of putting it into practice we realize that when they are raw we do not always obtain good results and that the result can be very disappointing. That is why we are going to give some guidelines to know how to freeze fresh fruit.

For this reason, it is advisable to undergo some type of cooking to many of them, to avoid oxidation, as is the case with quinces or apples. Others should be pureed like bananas, to avoid turning black.

The fruits that best withstand freezing are small fruits: strawberries, blueberries, blackberries, raspberries. Citrus fruits also freeze well when we have peeled them and separated them into segments. To freeze apricots, plums or peaches, they must be coated with sugar or put in a rigid container and covered with syrup and a few drops of lemon.

How long do they keep?

Like any raw product that you want to freeze, it is important that the fruits are, not only in optimal conditions of maturity but also that they are of good quality and free of bruises.

Raw fruits can be kept in the freezer for up to 11 months. Frozen in compote it is convenient to keep them for no more than 6 months.

Like any product that is frozen, it will be correctly and clearly labeled in each of the containers or bags that will be frozen. Noting the name of the fruit and the date of packaging.

Care during defrosting

It must be as careful as freezing. Raw fruits do not defrost well in the microwave, so if you want to recover as fresh from the plant it is essential that they be defrosted for a long time, inside the refrigerator.

How to freeze the most popular fruits

  • Apricot: Freeze with syrup, halved and boneless. They are kept from 8 to 10 months.
  • Cherries: With sugar, boneless. They can also be frozen whole. Conservation of 8 to 10 months.
  • Plums: Freeze in sugar, syrup or compote. Conservation 8 months and 6 in compote.
  • Strawberries: Pureed with 100 grams of sugar per kilo and a few drops of lemon juice. Conservation of 8 to 10 months.
  • Figs: They can be frozen when they are at their point, ripe but not crushed. We freeze them on a tray and then store them in a bag. They keep for 10 months.
  • Lemon: They are preserved raw, peeled and in segments. We can also freeze your juice. Conservation of 10 months.
  • Apples: In compote for 6 months.
  • Peach: Freeze in sugar or syrup. Boned and split in two. Conservation for 8 months.
  • Cantaloupe: Cut into cubes and in syrup. It changes its texture considerably. Conservation for about 8 months.
  • Quince: Cooked and packed in compote. It keeps for 6 months.
  • Blackberries: Whole and compote. They are kept raw for 8 to 10 months and in compote for 6 months.

  • Oranges: Like lemon and all citrus fruits peeled and in wedges. Also in juice. Conservation of 10 months.
  • Banana: Reduced to puree and drizzled with a few drops of lemon juice. Conservation of 8 months.
  • Pear: Clean and seedless. Freeze in sugar or syrup. In puree it is ideal for making sorbets. It is kept for 10 to 12 months.
  • Grapefruit: Peeled and in wedges. Also in juice. Conservation time 10 months.
  • Grape: Only the small grains and without seeds and with a few drops of lemon. Although the texture changes in the process and may not like it. Conservation time 8 months.

How to prepare fruit in sugar, in syrup and in compote

Sugar: Wash and dry the fruit with absorbent paper. In a bowl with plenty of sugar, dip the whole or chopped pieces. Put the container with the fruits in the freezer until the fruits are hard. Remove the container from the freezer and remove the excess sugar from the fruits with the help of a strainer. Store the pieces of fruit (which should be sugary) in bags or containers that close well. Put back in the freezer.

Syrup: Dissolve 3 parts of sugar for every 4 parts of boiling water and allow to cool. Add a few drops of lemon juice and reserve the syrup in the fridge for 4 hours. Wash the fruit, dry with absorbent paper and completely immerse it in the cold syrup. Distribute portions of fruit in rigid containers, preferably plastic, without completely filling them to avoid that the expansion of the syrup when frozen opens or explodes.

Compote: Wash the fruits and chop it. Put them in a saucepan and lightly sprinkle with sugar. Add 2 or 3 fingers of water and simmer until soft, without starting to fall apart. Let cool in the same container. We pack and freeze.

It is important that when selecting fruits for freezing, fruits with spots or bumps are discarded and those that are not ripe, we must bear in mind that once frozen they will not ripen any more.

Wash the fruits only if necessary, since it is better to abstain, especially if they are strawberries, raspberries and cherries. In the case of having to wash them, they should be carefully dried with absorbent paper.

Photo | Muffet / Anna Tesarr Directly to the Paladar | Frozen food why not? Directly to the Palate | Aromatic herbs can be frozen without losing their properties

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Topics
  • Gastronomic culture
  • fruit
  • freezing
  • freeze
  • conservation

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