Freezing Fruit

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 1 inch headspace. Fill freezer bags 2 to 4 inches from the top and squeeze out air to allow for expansion during freezing. Label, date and freeze immediately.

Our Blueberry Cheesecake Bars can be made with either fresh or frozen blueberries, no thawing necessary.