All Autumn Fruits Freezing Guides
Frequently Asked Questions
Frozen grapes can be a refreshing snack, but upon defrosting, they turn into soggy lumps. It's best to freeze grapes only if you plan to use them in cooking, as they won't retain their fresh texture when eaten raw after thawing.
To freeze seasonal fruit, first wash, dry, and slice the fruit, removing any inedible parts like cores and stems. Berries can be left whole. Ensure the fruit is at room temperature to prevent freezer burn, then place it in the freezer.
The following fruits are not recommended for freezing as they can become limp, mushy, or lose flavor:
- Celery
- Citrus fruits
- Cucumbers
- Green peppers
- Lettuce
- Parsley
- Potatoes
- Radishes
To prevent fruit from getting mushy when frozen, freeze it quickly. This creates small ice crystals that preserve the fruit's texture. Maintain a constant storage temperature of 0°F (-17°C) or lower to keep these crystals small.
Most fruits such as berries, cherries, peaches, plums, pears, and grapes freeze well. Consider how you plan to use the fruit and prepare it accordingly before freezing, such as slicing strawberries for pie.
Yes, fruit can be frozen in a Ziploc bag. To minimize air and avoid off-flavors, seal the bag almost completely, insert a straw into the small opening, and suck out the remaining air before sealing it fully.
