Use and Care Manual

FREEZING FRUIT

Quick Tip!

Instead of throwing away fruit going overly ripe on your countertop, you can freeze them

at their peak degree of ripeness to ensure they don’t spoil and then you can them use them

at later point in your Torpedo™ to create delicious smoothies, frozen drinks and des-

serts. However, there are special instructions for freezing fruits. Fruits should be washed

in cold water and sorted carefully with poor quality items thrown away. Fruits should be

prepared the way you’ll be using them later (for example cut the tops off strawberries and

remove skin from bananas before freezing). The most common preservative when freezing

is ascorbic acid (vitamin C). Ascorbic acid may be used in its pure form or in commercial

mixtures with sugars. Although less effective than ascorbic acid, you may also soak the

fruit in dilute vinegar solutions or coat it with sugar and lemon juice.

Here are some basics for freezing several of the most popular fruits:

Apples: Soak apple slices in brine solution (½ cup salt to 1 gallon water) for 15

minutes. Drain. Pack in sugar syrup using 2 cups sugar and ½ teaspoon ascorbic

acid to 1 quart water.

Bananas: May be peeled and packed for storage without additional preparation.

Blackberries, Blueberries, Pineapple, Raspberries, Strawberries:

Pack in sugar using 1 cup sugar to 7-8 cups fruit. (For pies, pack blackberries

and blueberries dry without sugar)

Cantaloupe: Cut ﬂesh into ½ to ¾ inch cubes or balls. Cover with sugar syrup

using 2 cups sugar to 1 quart water.

When packing for storage, always allow approximately ½ inch of room for frozen ex-

pansion. Frozen fruits should be stored at 0˚ F or lower. Storage should be moisture

and vapor proof with as much air removed from the freezer bag or storage container

as possible. When ready to eat, it’s best that frozen fruit be served before completely

thawed. Most frozen fruits maintain top quality anywhere from 8 to 12 months.

Source: University of Minnesota Extension

Frozen Treats

T U R N U P T H E F U N R E C I P E S