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.