Freezing Fruit

Videos

Magazine

Freezing is a good way to store fruit without added sugar.

Wash hands with soap and water.
Gather cooking tools and freezer containers.
Rinse fruit gently under running water.
Spread on a clean towel and pat dry to remove water.
Peel, trim, pit and cut as desired. Aim for pieces that are about the same size.

Cover apples, bananas, peaches and pears with water as you peel and cut.
Adding 1 Tablespoon of fresh or bottled lemon juice for each cup of water may help.
Drain water before packaging.

Cut apples, bananas, and lemons in a bowl of water with whole apples, bananas, and lemons next to the bowl.

Use containers that are air tight and freezer-safe. Label them with the fruit name and date.
Put fruit right into the container or spread in one layer on a baking sheet and freeze until firm. Then put into the container.
Remove as much air as possible from the package. Squeeze air from freezer bags or cover the top edge of food in a freezer container with a piece of plastic wrap before closing.
Close the container and freeze right away. For best quality, use within 8 to 12 months

Freezing fruit before packaging makes it easier to remove just the amount you want.

Packaged frozen raspberries, pineapple, and blackberries next to cut bananas, peaches, and apples on a tray for freezing.

Freezer burn describes the white ice crystals that form on frozen foods.
Freezer burned food is safe to eat, but the color, flavor and texture will be different. Use in a smoothie, sauce or soup.
To reduce freezer burn, keep freezer at 0 degrees F and use air-tight freezer containers or 2 layers of packaging, such as wrapping then bagging or using 2 bags.

When kids help make healthy food, they are more likely to try it. Show kids how to:

Last updated: Sep 15, 2021