Fruits don’t last long, especially after they are peeled. Deep freezing is convenient and easy, because you can eat small cubes of frozen fruits directly. However, when freezing fruits; you should know more than a few details about them. You need to treat fruits that are low in acid content before deep freezing them. Once cut, fruits with low natural acid could go brown and discoloured. Discoloration can be prevented by adding some amount of ascorbic acid to your fruits. Because ascorbic acid is essentially vitamin C, we also make the fruit more nutritious. However, you should determine the amount carefully and it is a good idea to avoid adding too much of the substance.
When you do this, you should mix two pints of cold water with 1 ½ teaspoon of powdered ascorbic acid. Cut fruits into bite-sized cubes and soak them in the solution for about 5 minutes. Drain the fruits and you can proceed with the deep freezing step. This method should work well with apricots, apples, bananas, avocados, nectarines, cherries, quinces, persimmons, pears, plums and peaches. Fruits with high acid content will freeze especially well and you don’t need to soak them in ascorbic acid solution. They don’t get discoloured when cut, frozen and thawed. Berries have relatively high acid level. Before freezing, you can wash them ice cold water and dry them before freezing. Black and red currants can be frozen quite well and won’t degrade too much when thawed.
After being thawed, currants and berries can be used to make pies and jam all the year around. Other fruits with high level of acid include raspberries, boysenberries, blackberries, sour cherries, rhubarb, strawberries, oranges, grapefruits, guavas, gooseberries, papaya, melon, plums, pineapple, lemon, mango, pineapple and passion fruits. Before freezing, you remove the stone, core and peel. Good container should be polyethylene bag and you remove the air inside the bag. Then you can seal it with a wire twist. This will allow you to thaw the frozen fruits more quickly with flowing water, without soaking the fruits. Half frozen fruits can be eaten with icing sugar or condensed milk, if the fruit is sour and has low sugar level.
There are many ways you can do to process frozen fruits. You can use sugar syrup for fruits with higher acid level that is not too sweet. You should be able to improve the taste of fruits, by using the syrup sugar. It is a good idea to ensure that the frozen fruits can be consumer directly, by preparing it for immediate consumption with only toothpicks. When putting fruits inside the polyethylene bag, you should leave about one inch of head room, so there’s a space for liquid to expand. Whatever you do, the bag should be sealed carefully, labelled and then frozen. You may also freeze boiled fruits. Sour-tasting fruits can be boiled in sugar syrup to improve the taste. Drain and put them in the bag for easier freezing process.