Being able to enjoy summer fruit year-round is just one of the many great advantages of freezing. You can also use frozen fruit in smoothies to make them creamier, or drop chunks into cocktails for an icy garnish. Follow our tips for freezing fruit, and use it within 12 to 18 months.
Use ripe, firm fruit for freezing. Rinse fruit (including hard-skinned fruit like melons) under cold water; drain well. Peel and cut into bite-sized chunks (if necessary).
Place prepared fruit on baking sheet in a single layer. Freeze for 1 to 2 hours. This step allows you to have individual fruit pieces instead of frozen blobs.
Pack partially frozen fruit into containers and return to freezer. Always use freezer-grade containers or bags. When using hard plastic containers, leave 2.5cm headspace. Fill freezer bags 5 - 10cm from the top and squeeze out air to allow for expansion during freezing. Label, date and freeze immediately.
Use ripe, firm fruit for freezing. Rinse fruit (including hard-skinned fruit like melons) under cold water; drain well. Peel and cut into bite-sized chunks (if necessary).
Place prepared fruit on baking sheet in a single layer. Freeze for 1 to 2 hours. This step allows you to have individual fruit pieces instead of frozen blobs.
Pack partially frozen fruit into containers and return to freezer. Always use freezer-grade containers or bags. When using hard plastic containers, leave 2.5cm headspace. Fill freezer bags 5 - 10cm from the top and squeeze out air to allow for expansion during freezing. Label, date and freeze immediately.