Maybe this post is a post for dummies, but if it is, I am the dumbest of dummies. For years I would buy fresh fruit and then feel horrible because it spoiled in a few days from not being used, and I would have to throw it away. Like the cartoons, I would see dollar bills with little wings flying away into the trash, but I couldn’t think of ways for just one person to eat it before it spoiled.
When I buy fruit I think I know how I will use it: on cereal, in muffins, in a cake filling, in a salad, blah, blah, blah. However, life always intervenes. Someone asks me out to dinner; I have to attend a late evening meeting; my church is having a mid-week service; I have 50 essays to grade (Oh yes folks, that is the life of the college professor – constant paper grading); a granddaughter needs to come over for a home cooked dinner. Meantime, my fruit is not waiting for me. It is turning into botulism or an anti-biotic, but I am not sure which.
I decided to find out how hard it is to freeze fresh fruit. I envisioned having to use scary chemical compounds. The truth is that I finally cut it up in chunks, laid it out on a foil lined cookie sheet and froze it for an hour. Then I packed it into freezer bags. In the picture I cut up strawberries, mangos and nectarines.
This method works just fine. I don’t know how long the fruit will last, but so far it has been several weeks and the fruit still looks pretty with no icy covering and when I use it, it tastes as ripe as the day I bought it. Happiness! (pic below is of still frozen fruit. When it thaws it looks totally fresh.)