Freeze & Refreeze Fruit : What You MUST Know

So, you’re thinking about freezing fruit?

Well, you’ve come to the right place!

Freezing fruit is not just a convenient way to keep your favorite fruits fresh for longer, but it’s also an incredible life-saver when you want to enjoy a little taste of summer all year long. Whether you’re trying to preserve seasonal berries that you just can’t get enough of or you have an overabundance of fruit from a garden harvest, freezing fruits is a fantastic way to lock in their vibrant flavors and nutrients.

The best part?

It’s easy, simple, and doesn’t require fancy equipment or complicated steps. From berries to bananas, peaches to pears, there’s virtually no fruit you can’t freeze, and once you get the hang of it, you’ll wonder why you didn’t start freezing fruit sooner!

In this guide, we’re going to break down everything you need to know about how to freeze fruit like a pro. You’ll learn the essential prep steps, tips for freezing different types of fruit, and how to store them so they taste just as fresh as the day you froze them.

We’ll also touch on some tricks to avoid the dreaded freezer burn, which can ruin your favorite frozen treats. By the end of this guide, you’ll be armed with all the knowledge you need to turn your freezer into a fruit storage wonderland. Get ready to embrace the endless possibilities that come with frozen fruit!.

Can You Freeze Fruit?

Yes, you can absolutely freeze fruit, and it’s a fantastic way to preserve their freshness, flavor, and nutrients long after the harvest season has passed. Freezing fruit is an efficient way to store excess produce, reduce waste, and have delicious, healthy snacks or ingredients available year-round.

Freezing helps retain the fruit’s nutritional value, although the texture might change slightly once thawed. Certain fruits are better suited for freezing than others, but with the right methods, you can freeze almost any fruit successfully.

It’s important to note that while freezing fruit can extend its shelf life, the freezing process does not kill bacteria, molds, or yeasts that might already be present. For this reason, it’s crucial to select fresh, ripe fruit for freezing. Freezing is a great way to preserve both the taste and the nutritional benefits of fruits such as berries, mangoes, peaches, and even more delicate options like grapes or citrus.

Proper Method For Freezing Fruit

To get the best results when freezing fruit, the key is in the preparation and technique. While the process is simple, taking care to follow a few important steps ensures that the fruit maintains its quality.

1. Wash and Dry the Fruit: Begin by thoroughly washing the fruit to remove dirt, pesticides, or any contaminants. After washing, ensure that you dry the fruit well. Excess moisture can lead to ice crystals forming on the fruit, which can degrade texture once thawed. For delicate fruits like berries, gently pat them dry with a paper towel or cloth to avoid squashing them.

2. Peel and Core (if necessary): Some fruits, like peaches or plums, benefit from being peeled before freezing. If you’re freezing apples, pears, or similar fruits, you may want to core them, especially if you’re planning to use them in pies or other baked goods. This step isn’t always required, but it can make for easier handling later.

3. Cut into Pieces (optional): Depending on the fruit and your intended use, you may want to cut the fruit into smaller pieces. For instance, berries and grapes can be frozen whole, while fruits like bananas or mangoes are often sliced for easy portioning when you want to use them later in smoothies or desserts.

4. Blanching (optional but recommended for some fruits): While most fruits don’t require blanching (a brief dunk in boiling water followed by an ice bath), certain varieties—like peaches, apricots, or green beans—benefit from it. Blanching helps to preserve the color, flavor, and nutritional content of the fruit by halting the enzymatic processes that can lead to quality degradation. The blanching time varies depending on the type of fruit, but it generally takes no longer than a few minutes. After blanching, be sure to cool the fruit quickly in ice water.

5. Flash Freezing: To prevent the fruit pieces from sticking together in a solid block, it’s a good idea to flash freeze them before transferring them into storage bags. Lay the fruit in a single layer on a baking sheet lined with parchment paper and place it in the freezer for 2-4 hours. This method ensures that each piece remains loose and easy to portion later.

6. Packaging: Once the fruit is flash-frozen, transfer it into airtight freezer-safe containers or resealable plastic bags. It’s important to remove as much air as possible from the bags to prevent freezer burn. For added protection, you can use freezer-specific bags, which are thicker and provide extra insulation.

Freezer Shelf Life Of Fruit

The freezer shelf life of fruit can vary depending on the type of fruit and how well it was prepared before freezing. In general, most fruits maintain their best quality for 8 to 12 months when stored properly in the freezer. However, fruits like berries, cherries, and grapes tend to last longer in the freezer—often up to a year or more.

Fruits such as peaches, mangoes, or pineapple are typically at their best within 10-12 months. After this period, while the fruit is still safe to eat, its flavor and texture might begin to degrade.

Freezer burn, which causes fruits to develop dried-out patches, is also more likely to occur as time passes. To avoid this, make sure your fruits are stored in airtight containers and that as little air as possible is trapped inside. Using vacuum-sealing bags can significantly extend the shelf life and maintain the fruit’s quality.

It’s also worth noting that the freezing process doesn’t destroy the vitamins and nutrients in the fruit. However, as frozen fruit thaws, there may be a slight loss of water-soluble vitamins, such as vitamin C. Still, freezing is one of the best preservation methods to retain the nutritional benefits of fruit.

Fridge Shelf Life Of Fruit

While freezing is a great long-term solution, storing fruit in the refrigerator can also extend its shelf life, though it is usually for a much shorter duration than freezing. Some fruits fare better in the fridge than others. For example, berries, grapes, and apples last longer when refrigerated compared to fruits like bananas, avocados, and peaches, which should be stored at room temperature until they ripen.

The fridge is an ideal place to store fruits that are more delicate or perishable. For instance, fresh berries typically last around 3-7 days in the fridge. Apples can last for weeks if kept in a crisper drawer, while citrus fruits like oranges and lemons can last up to 2 weeks, depending on their ripeness when purchased.

However, it’s important to store fruits in the right conditions within the fridge. Keep them in perforated plastic bags or containers that allow some airflow to reduce moisture buildup, which can encourage mold growth. Avoid storing ethylene-producing fruits (like apples, bananas, and tomatoes) near ethylene-sensitive fruits and vegetables (such as broccoli or leafy greens), as the former can speed up the ripening process of the latter.

Freezing fruit is an incredibly convenient and efficient method of preserving their flavor, texture, and nutritional value. With the right preparation and storage techniques, you can enjoy the fruits of summer all year round. By freezing fruit at the peak of freshness and following a few simple steps, you can stockpile an array of fruits to use in smoothies, baking, or even as snacks during the colder months.

However, if you’re looking for a shorter-term storage solution, the refrigerator can be a good option for many types of fruit, though the shelf life is far less extensive than freezing. Understanding the differences in shelf life between the fridge and freezer will help you determine the best method for storing your favorite fruits based on how soon you plan to consume them.

No matter your method of storage, taking care in how you handle and prepare fruit ensures that it stays fresh and flavorful, whether it’s in the freezer or the fridge.

Is It Safe To Freeze Fruit?

Freezing fruit is a widely used method for preserving its freshness, flavor, and nutritional value. The short answer is yes, it is safe to freeze fruit.

Freezing, when done correctly, is an effective way to extend the shelf life of fruit, allowing you to enjoy seasonal favorites year-round. Freezing doesn’t introduce harmful bacteria or cause spoilage, provided the fruit is handled properly before and during the freezing process. However, there are a few precautions to keep in mind to ensure that the fruit remains safe and retains its best quality.

Before freezing, ensure that the fruit is fresh, ripe, and free from any mold, bruises, or signs of rot. Overripe or damaged fruit may not freeze well and could spoil more quickly when thawed.

It’s also important to wash the fruit thoroughly to remove any dirt, pesticides, or potential contaminants. For most fruits, freezing involves the use of airtight containers or freezer bags to prevent freezer burn and moisture loss, which can affect texture and taste.

Freezing fruits at the proper temperature (0°F or -18°C) is crucial, as it halts bacterial growth and preserves the fruit’s freshness. Additionally, most fruits do not need to be blanched before freezing (as vegetables do), though some fruits—like peaches, apples, and pears—benefit from being blanched briefly to help preserve color, texture, and flavor.

Impact Of Freezing On Quality

While freezing fruit is an excellent preservation technique, it does have some impact on the texture and appearance of the fruit. Freezing works by turning the water content within the fruit into ice crystals.

The size and shape of these crystals play a significant role in determining how the fruit will fare after thawing. Larger ice crystals tend to rupture the cellular structure of the fruit, leading to a mushy or watery texture once thawed.

Some fruits, particularly those with a high water content—such as watermelon, strawberries, and cucumbers—are more susceptible to this texture change. These fruits often lose their crispness and firmness after freezing, making them less ideal for use in raw applications like salads or fruit bowls, but still suitable for smoothies, sauces, or baking.

On the other hand, fruits with a denser flesh, such as blueberries, cherries, and grapes, tend to freeze better, retaining more of their original texture and flavor. To minimize quality loss, it is recommended to freeze fruit at its peak ripeness. Freezing before the fruit becomes overripe ensures that the flavor and sweetness are locked in, even as the texture may change slightly.

Additionally, the nutritional value of most fruits is generally well-preserved during freezing. While certain vitamins, like vitamin C, can degrade slightly over time, freezing does not cause a drastic loss of essential nutrients. In fact, freezing can sometimes even help retain certain antioxidants and minerals better than other preservation methods, such as drying or canning, since the freezing process is quicker and does not expose the fruit to heat or prolonged air contact.

Thawing Fruit

Thawing fruit properly is crucial to achieving the best possible texture and taste. When fruit is removed from the freezer and thawed, the water that was frozen in the fruit cells turns back into liquid.

This process can cause fruits to become mushy or watery, especially if they have a high water content. Here are some common methods for thawing fruit:.

1. Refrigerator Thawing: The best way to thaw frozen fruit is by placing it in the refrigerator. This allows the fruit to thaw slowly and safely, which helps maintain its flavor and reduces the likelihood of it becoming overly mushy. Depending on the size of the fruit and the temperature of your fridge, this process may take several hours or overnight. Thawing in the refrigerator is ideal for most types of fruit, including berries, cherries, and stone fruits like peaches.

2. Countertop Thawing: For a quicker option, you can thaw fruit at room temperature, particularly if you’re planning to use it immediately. However, leaving fruit out for too long can increase the risk of bacterial growth. It’s best to limit the time fruit spends thawing at room temperature to no more than a couple of hours, and avoid letting it sit out for an extended period.

3. Direct Use from Frozen: In many cases, there’s no need to thaw fruit at all. If you’re using it in smoothies, sauces, or baking, frozen fruit can be incorporated directly into your recipe without thawing. Frozen berries, for example, are often added straight to smoothies, while frozen apple slices or peaches are perfect for pies or crumbles. This method helps preserve the fruit’s texture and reduces the risk of the fruit becoming overly watery.

4. Microwave Thawing: If you’re in a hurry, you can use the microwave to defrost fruit quickly. However, you must be cautious not to overdo it, as the microwave can heat unevenly and partially cook the fruit, which can alter its texture and flavor. Use the defrost setting on your microwave, and check the fruit frequently to ensure that it’s thawing evenly and not becoming too soft or mushy.

In any case, it’s important to never refreeze fruit that has been thawed. Freezing and thawing multiple times can degrade its quality significantly, causing it to lose even more of its texture and flavor.

Freezing fruit is an excellent method for extending its shelf life, maintaining its nutritional value, and enjoying it long after its harvest season. While the freezing process can impact the texture and appearance of fruit, careful handling before freezing and proper thawing can help mitigate any unwanted changes.

By selecting the right fruits for freezing, using proper packaging, and following safe thawing techniques, you can enjoy frozen fruit that still delivers on flavor and quality. Whether you’re freezing fruit to enjoy in smoothies, desserts, or as part of a larger dish, understanding the process helps you make the most out of your frozen fruits and ensures that you’re always enjoying the best they have to offer.

Can You Refreeze Fruit?

The question of whether or not you can refreeze fruit often arises when people are unsure about how to handle leftovers or overripe produce. Technically, fruit can be refrozen, but the process is not as straightforward as it seems.

Freezing fruit initially works to preserve its texture, flavor, and nutrients by halting the enzymatic processes that cause spoilage. However, once fruit has been thawed, its structure changes, and refreezing it can lead to a loss of quality.

When fruit is frozen for the first time, its water content expands, causing the cell walls to break down. This leads to a softer, more mushy texture when thawed.

If you refreeze fruit that has already undergone this process, you will likely encounter even greater changes in texture, with the fruit becoming mushier and more watery. While it’s technically safe to refreeze fruit, the result may not be as enjoyable for certain uses.

Limitations On Refreezing Fruit

There are several important limitations to consider when it comes to refreezing fruit. One of the most significant factors is the texture.

As mentioned, the freezing and thawing process breaks down the cell structure of fruit, and refreezing it accelerates this deterioration. If you plan to use the fruit for smoothies, sauces, or baked goods where texture isn’t a primary concern, refrozen fruit might work fine. However, if you intend to eat the fruit raw or serve it as a topping, the mushy texture may not be desirable.

Another key limitation is the loss of flavor. Freezing and thawing fruit can cause a reduction in the intensity of its taste, especially in delicate fruits like berries.

Refreezing the fruit further exacerbates this loss. Enzymatic changes, oxidation, and moisture loss all contribute to a duller flavor profile. While you may not notice this in fruit used for cooking or blending, it may be more apparent when eating the fruit fresh.

Moreover, there are safety considerations when it comes to refreezing fruit. If fruit has been thawed for an extended period or stored improperly, the risk of bacterial growth increases.

It’s critical to ensure that fruit is properly stored at the right temperature and that it hasn’t been sitting out for too long before refreezing. Repeatedly thawing and refreezing fruit can increase the chances of contamination and foodborne illness.

Tips To Safely Refreeze Fruit

To safely refreeze fruit while minimizing loss in quality, there are several steps you can take:

1. Freeze in Small Portions: When initially freezing fruit, it’s best to divide it into smaller portions. This makes it easier to thaw only what you need, preventing the need for multiple rounds of thawing and refreezing. Smaller portions also help maintain the integrity of the fruit’s texture.

2. Use Freezer-Safe Containers or Bags: Invest in high-quality freezer bags or airtight containers to store the fruit. This helps prevent freezer burn, which can occur when fruit is exposed to air during freezing and refreezing. Vacuum sealing is an excellent option for minimizing exposure to oxygen and preserving the fruit’s flavor and texture.

3. Thaw Correctly: If you plan to refreeze fruit, make sure to thaw it slowly in the refrigerator rather than at room temperature. Thawing at room temperature can increase the risk of bacteria growth, making the fruit unsafe to eat. Avoid leaving thawed fruit sitting out for long periods.

4. Check Fruit for Signs of Spoilage: Before deciding to refreeze fruit, check for any signs of mold or spoilage. If the fruit looks or smells off, discard it to avoid contaminating the rest of the batch. Refreezing fruit that has already started to spoil can lead to health risks.

5. Consider Blanching: For some fruits, like peaches or berries, blanching them before freezing can help preserve flavor and color. Blanching involves briefly immersing the fruit in boiling water, followed by an ice bath. This process can help in maintaining the fruit’s quality when refrozen.

6. Avoid Refreezing Fruit Multiple Times: As a general rule, try to limit refreezing fruit to just one cycle. Each time you refreeze, the quality will degrade further, and the chances of bacterial contamination increase. Limit the number of times fruit is frozen and thawed to maintain its best possible quality.

Shelf Life For Safely Refreezing Fruit

The shelf life of fruit when refrozen depends on several factors, including the type of fruit, how it was initially frozen, and how it’s stored. In general, frozen fruit can be safely stored for anywhere between 8-12 months in the freezer.

However, after fruit has been thawed and refrozen, its shelf life is considerably shorter, typically around 1-3 months. This is due to the breakdown in texture, flavor, and the increased potential for spoilage.

To get the most out of refrozen fruit, be sure to label each batch with the date it was initially frozen and the date it was refrozen. This allows you to track its age and ensures you use it within a safe time frame. For maximum flavor and quality, aim to consume refrozen fruit within a few months of refreezing.

It’s also important to note that refrozen fruit should never be stored in the freezer for extended periods if it has been previously thawed and refrozen multiple times. As a general rule, the more times you freeze and thaw fruit, the more it will lose its nutritional value and taste. Additionally, freezing fruit after it has been left out at room temperature for too long (more than two hours) can significantly reduce its safety and shelf life.

Refreezing fruit is indeed possible, but it comes with its own set of challenges and limitations. While it can be a convenient solution for leftover fruit or a way to preserve produce, the texture, flavor, and safety of the fruit may suffer as a result. To minimize the impact on quality, it’s important to follow proper freezing and thawing procedures, use suitable storage methods, and avoid repeated cycles of freezing and thawing.

Ultimately, the decision to refreeze fruit depends on the intended use. If the fruit will be used in smoothies, sauces, or baking, the changes in texture may not matter much. However, if you’re planning to eat the fruit raw or use it in recipes where appearance and texture are key, it might be best to avoid refreezing altogether. With proper care and awareness of the potential risks, you can enjoy frozen fruit safely and without sacrificing too much quality.

Quality Impact After Refreezing Fruit

Refreezing fruit is a practice many consider when they have leftover frozen produce or when fruit begins to thaw unintentionally. However, understanding the implications of refreezing is crucial to preserving the fruit’s quality, taste, and texture.

When fruit is frozen, water within the cells turns into ice crystals, causing the cell walls to break down. This leads to a change in texture, often making the fruit softer and less firm once thawed.

When refrozen, the process of freezing and thawing is repeated, exacerbating the damage to the fruit’s cellular structure. This results in a noticeable degradation in texture, flavor, and color.

In particular, fruits with high water content, such as strawberries, watermelon, and grapes, are especially vulnerable to this effect. They become mushier after refreezing because the ice crystals have more room to expand and rupture the cells further.

Flavor also suffers due to the repeated freezing and thawing cycles. Natural sugars in the fruit are affected by the ice crystal formation, leading to changes in taste.

For some fruits, the impact is minimal, but for others, such as apples or peaches, the taste may become diluted or even slightly sour. Furthermore, refreezing can cause a loss of nutrients. While freezing preserves most vitamins, the repeated process can degrade sensitive nutrients like Vitamin C, which is prone to degradation from oxidation and exposure to air.

In general, the longer the fruit is exposed to cycles of freezing and thawing, the more it loses its overall quality. While refrozen fruit may still be safe to eat, its freshness and appeal will likely have diminished significantly.

Indications That Fruit Should Not Be Refrozen

There are several telltale signs that fruit should not be refrozen, particularly when it has already begun to thaw or shows signs of deterioration.

1. Extended Thawing Time: If fruit has been left at room temperature for several hours (more than two), it is no longer safe to refreeze. Bacteria multiply rapidly when perishable food is left in the “danger zone” between 40°F and 140°F (4°C and 60°C). In such instances, refreezing will not preserve the fruit and could even cause foodborne illness.

2. Signs of Spoilage: Fruit that shows signs of spoilage, such as discoloration, mold, or an off smell, should not be refrozen under any circumstances. When fruit begins to spoil, bacteria and molds can proliferate, and freezing it again will not reverse this damage.

3. Overly Soft or Mushy Texture: When fruit becomes mushy or overly soft after thawing, it is generally an indication that the cellular structure has already broken down to the point where refreezing would only exacerbate the texture issues. Fruits such as berries, mangoes, or peaches that turn excessively soft may lose their appeal entirely after refreezing.

4. Ice Crystals or Freezer Burn: If the fruit shows signs of freezer burn, characterized by dry spots or discoloration due to dehydration, it’s a good idea to avoid refreezing it. While freezer-burned fruit may still be safe to eat, it will have an unpleasant texture and taste. In this case, refreezing would only worsen the damage.

5. Partial Thawing: If fruit has been partially thawed and refrozen, the quality will be compromised. Incomplete freezing allows some bacteria and enzymes to remain active, and refreezing will only lead to more flavor and texture deterioration.

Common Refreezing Mistakes

1. Refreezing Without Proper Storage: One of the most common mistakes when refreezing fruit is failing to package it properly. Fruit should be stored in air-tight containers or freezer bags to minimize exposure to air, which can lead to freezer burn and degradation in quality. Using improper containers can also cause the fruit to lose moisture, contributing to poor texture upon thawing.

2. Refreezing After Thawing for Too Long: As mentioned, leaving fruit at room temperature for extended periods can render it unsafe to refreeze. The danger zone for bacterial growth is between 40°F and 140°F, so if fruit has thawed for more than two hours, it’s best to discard it rather than refreeze. Refreezing such fruit could expose you to foodborne illnesses.

3. Not Blanching Before Freezing: Some fruits, such as peaches or apricots, benefit from blanching before being frozen to preserve their color and texture. Failing to properly prepare fruit before freezing, especially for fruits like stone fruits, can lead to poor results after refreezing. Skipping this step can cause the fruit to lose much of its flavor and appeal once thawed.

4. Refreezing Multiple Times: Some people mistakenly believe they can repeatedly freeze and thaw fruit without significant loss of quality. Each cycle of freezing and thawing further damages the texture and taste of the fruit. Multiple refreezing cycles can cause fruit to become unappetizing, leading to a mushy, overly soft texture with reduced flavor.

5. Refreezing Whole Fruit Without Cutting: Refreezing whole fruit, such as apples or pears, without slicing or cutting it into smaller pieces can affect the way it freezes and thaws. Whole fruits have uneven freezing characteristics, and their interiors may not freeze uniformly, leading to poor texture when thawed.

Conclusion

Refreezing fruit is not always the best option if you’re aiming to preserve its quality, taste, and texture. The repeated freezing and thawing cycles can have a considerable impact on the integrity of the fruit, especially in terms of texture and flavor.

It’s important to be aware of the signs that fruit should not be refrozen, such as extended thawing times, spoilage, or freezer burn. Furthermore, understanding the common mistakes associated with refreezing—like improper storage, thawing for too long, or failing to blanch fruits—can help you avoid ending up with fruit that is unappetizing and unsafe to consume.

While refreezing is technically safe if done under the right conditions, it’s always better to freeze fruit only once, ensuring it’s stored properly and used within a reasonable timeframe to maintain its best quality. If you’ve unintentionally thawed fruit, it’s worth considering how you plan to use it. Smoothies, baking, or cooking are excellent ways to make use of fruit that may no longer be ideal for eating fresh, minimizing waste while still enjoying its benefits.

FAQs

What Is The Best Way To Freeze Fruit?

The best way to freeze fruit depends on the type of fruit. Generally, you should wash and peel the fruit if necessary, cut it into desired portions, and then freeze it on a baking sheet before transferring it to a storage container or bag. This prevents the pieces from sticking together and helps maintain the fruit’s shape and texture.

Do You Need To Blanch Fruit Before Freezing It?

Blanching is recommended for some fruits like peaches, apricots, and pears, as it helps preserve their color, texture, and flavor. However, it is not necessary for all fruits. For example, berries and grapes can be frozen directly without blanching.

Can You Freeze Fruit Without Sugar?

Yes, you can freeze fruit without sugar. In fact, many fruits freeze well without added sugar, retaining their natural taste and texture. However, adding sugar or a sugar syrup can help prevent freezing damage and enhance flavor, especially for fruits that are prone to becoming mushy.

How Long Can Frozen Fruit Be Stored?

Frozen fruit can generally be stored for 8 to 12 months in the freezer, although the exact time can vary depending on the fruit. To ensure the best quality, it’s best to use the fruit within 6 to 8 months. After this time, the fruit may lose flavor and texture, but it will still be safe to eat.

How Do You Thaw Frozen Fruit?

Frozen fruit can be thawed by placing it in the refrigerator overnight, allowing it to thaw slowly. Alternatively, you can place the fruit in a bowl of cold water for quicker thawing.

If you’re in a hurry, microwaving the fruit in small intervals works as well. However, avoid thawing fruit at room temperature to minimize bacterial growth.

What Fruits Freeze The Best?

Some fruits that freeze particularly well include berries (like strawberries, blueberries, and raspberries), peaches, mangoes, cherries, and grapes. These fruits tend to maintain their texture and flavor well after freezing. However, fruits with high water content, such as watermelon or citrus, may become mushy when thawed.

Can You Freeze Fruit Smoothies?

Yes, you can freeze fruit smoothies!

It’s a convenient way to store them for later use. To do so, blend the smoothie ingredients and then pour the mixture into ice cube trays or freezer-safe containers. Once frozen, you can store the smoothie cubes in a bag or container and blend with a liquid when ready to consume.

Can You Freeze Fruit For Baking?

Yes, you can freeze fruit for baking. When preparing fruit for baking, such as in pies or muffins, you can freeze the fruit in the same way you would for regular freezing. If using frozen fruit in baking recipes, it’s best to use it directly from the freezer without thawing to prevent excess moisture from affecting the final dish.

Does Freezing Fruit Change Its Texture?

Freezing fruit can alter its texture, especially for fruits with high water content. When frozen and then thawed, fruits may become softer or more mushy due to the expansion of water as it freezes. To minimize this, some fruits benefit from blanching or freezing them in smaller pieces to maintain their quality.

Can You Freeze Whole Fruits?

You can freeze whole fruits, but it’s usually better to cut them into smaller pieces before freezing. Freezing whole fruits may make them more difficult to store and thaw. Additionally, some fruits like apples and peaches should be pitted or cored before freezing to ensure the best results.