3 easy ways to preserve fruit by freezing

Freezing is a quick and simple way to preserve fruit. It also results in very little loss of nutrients. When selecting fruit to use, you should use only carefully selected, top quality, just-ripe fruit. In general, prepare fruit as for eating, then freeze using one of the methods described below.

This method works well with fruits such as rhubarb, blanched apples and most berries.

1. Clean the fruit, slice it if necessary, and spread it on a baking tray lined with freezer wrap to freeze.
2. Seal frozen pieces in freezer bags for storage.

This process suits juicy fruits.

1. Use a sturdy container.
2. The process calls for about 125 grams (quarter pound) of sugar to each 250 grams (half pound) of fruit.
3. For large fruits such as apples and peaches, alternate layers of prepared fruit and a thin sprinkle of sugar; seal and freeze. For small fruits such as berries, sprinkle the sugar over prepared fruit, gently mix in and let stand until the sugar is dissolved before freezing.

This method is best used for non-juicy fruits. The sweetness of the syrup depends on the tartness of the fruit.

1. Put the fruit in a sturdy container, and completely cover it with syrup. (Allow room for some expansion of the liquid during freezing.) The fruit can also be stewed in syrup first and then frozen.
2. Discolouration in fruits such as apples, apricots, nectarines and peaches can be prevented by dipping prepared pieces in a solution of ascorbic acid (available in powdered form from pharmacies).
3. Use five millilitres (one teaspoon) per 250 millilitres (one cup) of water for stone fruits, 12 to 20 millilitres (two and a quarter to four teaspoons) per 250 millilitres (one cup) of water for apples.

• To prepare frozen fruit for consumption, defrost in the package, but do not allow it to stand at room temperature after thawing or the fruit will deteriorate.
• Fruit frozen using the dry sugar pack method will be almost in purée form when thawed, as the sugar draws the juice out of the fruit.
• Stone fruits, which are likely to discolour, should be kept submerged beneath the syrup while thawing.
• Fruit that will be eaten without being cooked should be thawed as slowly as possible, preferably in the refrigerator.
• If fruit is to be cooked, thaw until pieces are just loosened, then cook as for fresh fruit, remembering that it will already be sweet if packed in syrup or sugar.
• Once fruits are thawed use immediately and do not refreeze.