How to Freeze Stone Fruit

Peaches and other stone fruits freeze well.

Peaches, plums and apricots are examples of stone fruits. A stone fruit has a large seed or pit in the center of its tender, sweet flesh. Freezing allows you to store the fruits safely for a year or longer. The fruits retain their flavor but the texture softens during the freezing process. Select fully ripe, firm fruits with no visible bruising to ensure best flavor and quality during freezing. Use the frozen fruits as a topping for fresh use or in sauces and baked goods.

Things You'll Need

• Pot
• Slotted spoon
• Bowl of ice water
• Lemon juice
• Freezer containers

Instructions

1. Bring a pot of water to a full boil. Drop the stone fruit in the water. Boil for 45 to 60 seconds.

2. Remove the fruit from the water with a slotted spoon. Drop it in a bowl of ice water and cool the fruit for 1 minute.

3. Peel the skin from the fruit. The boiling and cooling loosens the skin so it slips off. Cut the fruit into the desired-sized pieces.

4. Combine 3 tbsp. of lemon with 1 quart of water. Dip each fruit slice into the water. The lemon juice prevents the fruit from discoloring.

5. Pack the fruit slices into pint or quart size freezer storage containers. Leave 1/2 inch of space at the top of each container.

6. Seal the containers closed. Store the containers in the freezer until you are ready to use the fruit. Thaw the fruit in the refrigerator overnight before use.

Tips & Warnings

• Use the fruit straight from the freezer for use in ice cream or blended smoothies.

• Dissolve 1 1/2 cups sugar in 5 3/4 cups boiling water to create a simple syrup. Pour the syrup over the stone fruits in the containers before freezing.

References

• Colorado State University Extension; Freezing Fruits; P. Kendall; March 2008
• University of Georgia; Freezing Fruits; Judy Harrison, et al.; June 2000