It’s fruit season pretty much wherever you are in the world right now!
You can get freshly harvested, perfect fruit in every store, many farms, Farmer’s Markets and roadside stalls – there is an abundance. Last year, we couldn’t get enough of it! We made pies ate it fresh, made Sorbet and still had extras left over.
This year I decided to be pro-active and freeze some of this delicious fruit so we can enjoy it throughout the year – and I wanted to share what I learned with you about how to freeze stone fruit.
Do you have an abundance of fresh fruit, maybe you grow your own, or you went a little crazy at a ‘pick-your-own’ farm this weekend – follow these simple steps for how to freeze stone fruit so you don’t waste any of that wonderful, fresh fruit but can now enjoy it throughout the year!
Wash the fruit
Cut in half & remove the stone/pit
Slice into smaller pieces – this will vary depending on the fruit you are dealing with. I chose segments with the peaches I was using.
Place the fruit pieces on a non-stick surface on a baking tray and loosely cover with plastic wrap (I used silicone baking mats but you can use any non-stick parchment or wax paper if you don’t have silicone mats)
Place the baking tray on a flat surface in your freezer and freeze for a minimum of 4 hours (up to overnight). Remove the plastic wrap and place the fruit in a freezer safe container or bag. Label and freeze until you are ready to use the fruit.
If you are using the fruit in a pie you don’t even need to defrost the fruit in advance – just place the frozen fruit pieces in the pie crust and bake!