The most common mistake is to throw freshly washed, still moist fruit straight into one bag or container in a thick layer, and then Immediately put them in the freezer. The water present on the skin and juice coming out of a delicate flesh during freezing form the so -called Ice bridges that stick fruit into one hard block. What’s more, a large amount of fruit placed in the freezer at once slows the freezing process. As a result, large ice crystals are formed that damage the pulp structure, causing the loss of firmness, and also taste values.
To avoid this, it is worth using pre -freezing technique in a single layer. Carefully dried fruit should be spread on a tray lined with parchment or a silicone mat in such a way that they do not touch each other. Then you need to put the tray in the freezer for 2-4 hours until the fruit hardens completely. Only then can you pour them into sealed bags or containers, preferably by portioning according to planned purpose: e.g. 200-300 g for cocktails, 350-500 g for dough, or 50-100 g for porridge.
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The second, often neglected problem is Incorrect preparation of fruit before freezing. Small berry fruits, such as blueberries or currants, must be thoroughly dried, because even a small amount of moisture leads to the formation of an ice layer that sticks them with each other. Larger fruits, such as apples, pears or peaches, it is good to cut and immerse for ascorbic acid for 2-3 minutes (about 1 teaspoon per 1 liter of cold water). This treatment prevents darkness and losing taste.
Thick freezing pouches work best for most fruits or Vacuum bags with a weight of approx. 70-90 µmfrom which it is easy to remove air and reduce the frostness of the content. Delicate slices of apples, peaches or pears are better to protect in rigid plastic or glass containers that prevent crushing and deformation. In every hard container should be leave 1-2 cm of free space to volume expansion during freezing to avoid stress and cracks.
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The freezer should maintain at least -18 ° C and the quick freezing mode It is worth starting in advanceto reduce crystallization time and maintain the flesh structure. A single insertion of too large a batch increases the temperature of the chamber and extends the entire process; At home, 1-2 kg for a drawer in one cycle is safe. Initial freezing is always performed in a single layer on the trays, and only after complete hardening the fruit goes to target packaging.
Storage rules You need to match the type of fruit and planned use. Berry fruit maintains good quality usually for 8-12 months at -18 ° C, most of the stone 6-9 months, and slices of apples or pears protected with ascorbic acid solution for about 8-12 months; In turn, it is best to use in slices within 3-4 months. Species with very high water content, such as watermelon or whole citruses, after thawing lose firmness and are mainly suitable for sorbet, compotes or drinks.
