No doubt the summer months produce some of the best fruit of the year, but how do you maximize all those great flavors – and the nutritional value – later in the year?
You can freeze summer fruits for use a few months down the road without compromising their taste, textures or nutrients if you go about it the right way.
- For raspberries and blackberries, rinse, dry thoroughly, and then spread in a single layer on a baking sheet. Place in the freezer overnight. The next morning, portion into freezer bags or containers and seal well.
- For blueberries, remove stems, rinse and dry. Then, follow the same method for raspberries and blackberries.
- For strawberries, rinse, dry completely and then remove stems. Chop or slice and freeze until solid.
- If you want to freeze fresh cherries, rinse, dry, remove pits and slice before freezing until solid.
- Bananas are easy. Just peel and freeze until solid. They’re great for smoothies and banana bread.
- For stone fruits like peaches, rinse, dry, peel, slice, remove pit and freeze until solid.
- Apples are easy, too. Rinse, dry, peel, cut into chunks and freeze until solid.
- For melons, remove the inside flesh and chop. Freeze until solid.
- Citrus fruits can also be frozen. Rinse, dry, slice or segment and freeze until solid.
All these fruits are great for smoothies, toppings on yogurt, mixed into oatmeal or cereal, or baked into breads, muffins or cookies. You get summer taste and nutrition all year long.