How to freeze fruits correctly at home and that they do not lose properties

 

Mastering the art of freezing keeps food intact and free of microorganisms for weeks, months and even years. The ideal temperature is -18 ° C but normally home refrigerators go as low as -10 ° C. Don't panic, it works too.

 

HOW TO FREEZE FRUITS

 

The first step is quite simple but very important: you have to choose a suitable container to put in the freezer.

Before starting to prepare your fruits for freezing, we recommend that you have it ready and that it is resistant to moisture vapor, durable, easy to seal completely and that low temperatures do not make it brittle.

If you don't have one, it's time to put it on your next shopping list. Make sure you read the packaging and that it is specified; There are also specific plastic bags for this mission.

Glass containers and jars are not recommended as they can break or crack due to low temperatures, be careful.

 

THE YES AND THE NO

 

Now yes. Make sure you choose the fruits that you can freeze correctly. Apples, peaches, blackberries, berries, cherries, citrus fruits, figs, grapes, plums, pears, strawberries, kiwis, guavas, and mangoes are perfect to keep frozen.

If you freeze bananas, the consequence will be that when you remove them, they will ripen instantly. This is a great hack if you want to make banana pancakes and yours are still very fresh.

 

 

Melon and watermelon, for example, are not suitable for freezing because they have a very high amount of water that will form crystals. As soon as it thaws, these crystals will break the fibers of the fruit and it will be all bruised.

Once you have them ready, you should wash them well with soap and water but you should do it quickly before they soak since you could lose nutrients and flavor. Dries perfectly.

All the fruits you wish to freeze should be ripe, not to the point of being brown but ready enough to eat immediately upon thawing.

You must peel the apples, peaches, pears, kiwis, guavas and mangoes; Also citrus fruits, remove the peel and the alvedo, which is the white part, the seeds and separate them into segments.

Fruits like figs, cherries, plums, and grapes leave their skin on. 

It is very important that you store everything with enough space so that it can preserve the organoleptic properties. Remember that water increases its volume when it freezes and fruits have a high percentage, so they will need a place.

Freeze in portions so that it is not necessary to defrost ingredients that you do not need as returning them to the freezer is a harbinger of bruised fruits.

It is also important that you prepare a syrup since for some you are going to use it. Do it by cooking water and sugar in equal parts until a homogeneous liquid is formed and let it cool, for no reason put it hot in the fruits.

Fruits that should be frozen with a small portion of syrup are peaches, plums, and pears. Place between 5 and 8 millimeters of this syrup inside the container that you will use and seal well. They will retain their flavor once defrosted.

Some rust when peeled like apples. To avoid this we recommend sprinkling a few drops of lemon so that when they freeze they do not do so with that unpleasant brown color.

 

FINAL RECOMMENDATIONS

Try to label everything, that is, put the date you are freezing and the name of the fruit. They can last between 6 months and a year in good condition if you freeze them well.

Lastly, when it's time to use them, take the time to defrost very seriously. The best method is to place them in the refrigerator until ready to use.

If you defrost at room temperature they run the risk of decomposing and if you put them in the microwave oven they could lose their organoleptic properties.