Fruit (2059)

Freezing is one of the best ways to preserve the original color, flavor, and nutritive value of many fruits. Select and freeze at proper maturity. Since freezing cannot improve the quality of food, it is important to use only fruit at peak maturity. It should be firm and ripe. Set unripe fruit aside to ripen at room temperature.

Work quickly. Prepare fruit quickly in small quantities just before you freeze it. Wash fruit in cold water, a little at a time, to avoid bruising. Prepare as you want it for serving—pack in amounts needed for one meal, and freeze promptly. While you prepare fruits to freeze, use an antioxidant like lemon juice or ascorbic or citric acid to keep light-colored fruits from turning brown.

If you want to sweeten frozen fruit, choose either of two sweetening “packs”.

1. A syrup covering is better for some fruits, like grapes or melon balls. To make it, dissolve one-half to one cup sugar in three cups cold water. Use more or less sugar, according to taste. Pack prepared fruit in rigid containers and cover with syrup. It is important to leave at least a 1-inch headspace to allow for expansion during freezing. To keep fruit submerged in syrup, place a small piece of crumpled, moisture-resistant paper (such as wax paper) between the fruit and lid.

2. For a dry sugar pack, cut the fruit or place berries in a shallow bowl. Sprinkle with sugar and dissolve it by stirring. Pack the fruit–sugar mixture when the sugar dissolves. Freeze immediately. With many fruits, this method freezes the fruits in their own juices.

Thaw frozen fruit in the refrigerator. For immediate use, put the container in cold water. Watch it carefully. Do not let water enter the container, and use the fruit while it still has ice crystals in it. Many completely defrosted fruits are mushy.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

Feel free to forward, post or reprint any of the "Solutions" in their entirely, but please credit http://www.solutions.psu.edu/ as the original source of information, and please do not change the content.