I write about freezing foods a lot, but in the height of summer fruits are my favorite foods to freeze. For one thing, as you drive through the countryside you find signs for fresh fruits everywhere. Strawberries, blueberries, blackberries, melons, apples are among the common ones. Grapes, currants and gooseberries can be found in some regions.
The supermarket abounds in produce, as does the farmer’s market and although fruit is among the offerings, vegetables seem to take center stage. But vegetables need blanching before freezing and I am really into the “easy living” idea this summer. Frozen fruit is at your fingertips, ready to be whirled into a smoothie or fill a pie or just eat, partially thawed, for breakfast. And while the season is here, buy any beautiful fruit you find at reasonable prices and freeze it for the long winter ahead.
Most frozen fruit keeps as well without a syrup pack and therefore you can save time and calories as well and dry pack fruit is much more versatile Dry-pack frozen fruits can be substituted for fresh in most of your recipes, adjusting the amount of sugar used.
Fruit is ideally suited to the concept of lighter and healthier eating—and we are being encouraged to eat 9 servings of fruits and vegetables a day. Vegetables seem to get top billing in most savory recipes, however, with fruit being relegated to eat-from-hand snacking or sweet desserts that are not (sigh) so very good for you. I looked high and low for a cookbook devoted to cooking with fruit and finally found one at the library book sale that had the “discarded” stamp on it. I can’t imagine why, since I found dozens of absolutely delicious-sounding and tasting recipes in it. Since many of them are cooked dishes, I will use my summer-frozen stash to make them when the weather turns colder.
For a simple, non-cooked recipe that everyone loves, you can’t beat a smoothie. Anytime bananas go past the delicious stage and turn dark, I throw them in a plastic bag in the freezer—as is! You can microwave them very briefly to make them easy to peel when you’re ready to use them—just don’t go too long in the microwave and thaw the banana because the frozen fruit adds that milk shake texture to your smoothie.
After you put a frozen banana into the blender, you can add whatever fresh or frozen fruit you have on hand and like along with fruit juice, yogurt, milk or other liquid. Sugar is optional—I like honey when I want more sweetness. Whirl it around and pour—instant and healthy and delicious breakfast or snack.
Whenever your fresh fruit is starting to look tired, cut it up and freeze it with a combination of lemonade concentrate, water and sugar. When you want to use it, scoop out some of your fruit mixture and pour ginger ale or sparkling apple cider over it for a delicious meal starter or dessert.
To freeze the great abundance of berries that are appearing now, simply wash thoroughly, removing all sand and soil. Remove stems and leaves, if any. Sort out all bruised or overripe berries. Drain well. Freeze in single layer on large shallow baking sheet with rim. When solidly frozen, pour into freezer bags, seal and label, date and return to freezer. You can pour out the amount you need and re-seal.
Here is a chilled blueberry soup that we serve in our inn. It is glorious in summer with big, plump, just-picked blueberries; equally delicious in mid-winter using your freezer-stash.
2 ½ cups blueberries, fresh or frozen
2 ½ cups water
2 Tbsp. lemon juice
2 tsp. grated lemon rind
¼ cup sugar
½ cup orange juice
½ cup dry red wine
¼ tsp. ground cinnamon
¾ cup sour cream or crème fraiche
Sprigs of mint for garnish
In a nonreactive saucepan, combine the blueberries, water, lemon juice, lemon rind, sugar, orange juice, red wine and cinnamon. Bring to a boil, then lower heat and simmer for 10 minutes, stirring occasionally. Puree in a blender or food processor and chill for at least 1 hour. Just before serving, dollop with sour cream and swirl. Garnish each serving with a sprig of mint.
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