Ever walk by strawberries that look so amazing you just had to buy them? That is me every summer. I cannot resist the oh-so-red and plump local strawberries. Inevitably I end up buying more than we can consume. But not to fear, no strawberry goes to waste as we freeze them to use in smoothies and desserts. This works for most fruit - we have done it with blueberries and cherries (pitted) as well.
What you need
- Baking Sheet
- Prepared fruit
- Room in your freezer to fit the baking sheet
- Wash, prepare and dry the fruit. You want the fruit to be whatever state you will want to use them in later, so for strawberries, trim the green off and cut into smaller pieces if desired. Blueberries are good as is. Cherries should be pitted.
- Clear enough room in your freezer to fit a baking sheet.
- Scatter the prepared fruit onto your baking sheet and pop the baking sheet in the freezer. This way each piece freezes as an individual piece and you do not get clumps of frozen fruit. Freezing times will vary. We find it easiest to just leave in all day or overnight.
- Once frozen, pop them into a container or plastic bag and store in your freezer until ready to use.