Learn how to freeze strawberries, peaches and more.
There’s nothing better than a peach picked right in the thick of summer or a crisp apple right from the tree in the fall. But what about the off-season when farm-fresh fruit is difficult to find? Our Test Kitchen experts have an easy solution: Stock up on your favorites and freeze. Not sure if the fruit can be frozen? Check out our guide here.
Freezing fruit allows you to preserve as much of that fresh, flavorful taste as possible without any additives. If you’re looking to save fruit for later, follow these some simple steps if you want the best taste and texture.
How to Freeze Fresh Fruit
Photo: Taste of Home
Step 1: Business as Usual
Before freezing, prep your fruit as you normally would before serving–that means giving all your goodies a rinse first. Then hull strawberries, remove stems from grapes, chop pineapple, pit cherries, and so on. Bananas, however, can be frozen whole in the peel and sliced after defrosting (and they work perfectly in banana bread recipes).
Test Kitchen tip: If you plan on freezing sliced apples, peaches, nectarines or similar fruits, you can dip them in a wash of lemon juice and water—that’s three tablespoons of juice to every quart of water—to help prevent discoloration. If you don’t mind these fruits browning slightly, feel free to skip this step.
Photo: Taste of Home
Step 2: Freeze It
Place your fruit on a parchment or wax paper-lined pan and freeze. Avoid overcrowding so the fruits can freeze quickly without sticking together. Having your fruit frozen in individual pieces will make it easier to measure and defrost for future recipes, such as our favorite summer fruit pies.
Photo: Taste of Home
Step 3: Get Packing
Once your fruit is frozen, you can remove it from the pan and store in zip-top freezer bags. Be sure to label and date your fruit. Frozen fruit such as this is best used within three months.
With a freezer full of fresh fruits, you’re ready to make tasty favorites any time of year. Here are a few tips for getting the most out of strawberries this season.
I wanted my family to eat more fruit but not more sugary ingredients. This berry salad lets you play with different low-fat yogurts and fruits. —Betsy King, Duluth, Minnesota
You've had peach pie and strawberry pie, and maybe even peach-strawberry pie. But throw in some garden-fresh basil and you're in for a real treat. Try it. —Lindsay Sprunk, Noblesville, Indiana
I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. —Holly Bauer, West Bend, Wisconsin
I got this recipe from a friend a few years ago. Perfect for relaxed get-togethers. it’s even better if you make it the night before and let the flavors steep. But watch out—it goes down easy. —Tracy Field, Bremerton, Washington
My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. —Priscilla Gilbert, Indian Harbour Beach, Florida
While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. —Lauren Knoelke, Milwaukee, Wisconsin
This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O'Connell, Mohnton, Pennsylvania
Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania
The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
When it’s time to impress family and friends, we serve barbecued chicken garnished with strawberries. It’s easier than anyone would ever guess. —Bonnie Hawkins, Elkhorn, Wisconsin
Sugar cookie dough is a speedy way to turn ricotta and mascarpone cheeses topped with blackberries into beautiful bars. — Terri Crandall, Gardnerville, Nevada
Our garden always gives us way more cucumbers and tomatoes than we know what to do with. But we’ve learned how to handle the unexpected with a surprise of our own. This is our pretty, fresh way to use up the bounty. —Anna Davis, Springfield, Missouri
Serve this dish as an appetizer or a dessert—the choice is yours! If desired, the pineapple spears can be rolled in flaked coconut before grilling. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
This dish won second place in a summer salad recipe feature published in our local newspaper. But it takes first place with my family, always happy to try my new creations. —Marla Arbet, Kenosha, Wisconsin
These skewers are super lean and scrumptious—especially when dipped in the fresh fruit salsa. We rave about the salsa's sweet heat and the shrimp's party-pretty look. —Agnes Ward, Stratford, Ontario
This patriotic drink is as pretty as it is tasty. Layering cherries, blueberries and lemon juice, we created a striped lemonade that sings with Fourth of July pride. —Shawn Carleton, San Diego, California
With only five ingredients, this delightful dessert is so easy to prepare. Just halve peaches and sprinkle with fresh blueberries and a brown sugar mixture. Because they're grilled in foil, there are no messy dishes to wash. —Sharon W. Bickett, Chester, South Carolina
For moms and daughters who want to bond in the kitchen, start with seasonal fruit and cream to plate up in simple, refreshing ways. —Dorit Ritter-Haddad, Livingston, New Jersey
It's well worth the effort to whip up this creamy tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts
I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin
We like to relax on the back porch with glasses of my slush after a long, hot day. Strawberries and watermelon blend up with lemon juice and sugar for an instant refresher. —Patty Howse, Great Falls, Montana
I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a tasty combo. —Shelly Bevington, Hermiston, Oregon
My sister and I spent a week each summer with our Aunt Frances, who always had this thirst-quenching lemonade in a stoneware crock in her refrigerator. It makes a refreshing drink after a hot day of running around. —Debbie Reinhart, New Cumberland, Pennsylvania
This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries. —Meryl Herr, Overland Park, Kansas
Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. —Taste of Home Test Kitchen
My family enjoys this dessert pizza recipe anytime of the year, but it's especially refreshing during the hot months. You can use whatever fruits are in season. —Ida Ruth Wenger, Harrisonburg, Virginia
Frozen raspberries lend fruity flavor and lovely color to this pretty iced tea that's good throughout the year. The recipe calls for just a few common ingredients and offers make-ahead convenience. —Lois McGrady, Hillsville, Virginia
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mt. Horeb, Wisconsin
Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii
This cherry pie is so easy! I'm a teacher and a Navy wife, so simplicity and quickness are both mealtime musts at our house. —Claudia Youmans, Virginia Beach, Virginia
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven for "grilling." The barbecue sauce is equally good on chicken or shrimp. —Diane Nemitz, Ludington, Michigan
My state is well known for growing good peaches. This delicious recipe has been a family favorite for more than 50 years. —Marguerite Ethridge, Americus, Georgia
For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. —Mary Ann Lee, Clifton Park, New York
Lisa is an associate editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. At home, you'll find her working on embroidery and other crafts.
Christine loves to read, curate, sample and develop new recipes as a book editor at Taste of Home. A CIA alumna with honors, she creates cookbooks and food-related content. A favorite part of the job is taste-testing dishes. Previous positions include pastry chef at a AAA Five Diamond property. Christine moonlights at a boutique wine shop, where she edits marketing pieces and samples wine far higher than her pay grade.