Freezing fruit pulp to make juices and vitamins is a good alternative to store the fruit for longer and maintain its nutrients and flavor. When properly frozen, most fruits can last approximately 8 to 12 months approximately when frozen at 0ºC. In the case of citrus fruits it can last between 4 to 6 months frozen.
The freezing process causes the growth of microorganisms to be slower and to delay changes that interfere with the quality of the food. Thus, freezing the fruits can be useful to enjoy the fruits of the season or avoid frequent trips to the supermarket.
Some examples of fruits that can be frozen are orange, passion fruit, soursop, watermelon, strawberry and apple. However, frozen bananas are not good for making vitamins, as they are creamy when beaten in a blender, but can be a good option as a natural fruit ice cream.
Steps to freeze fruit pulp
To properly freeze the fruit pulp, it is important to:
1. How to prepare the fruit for freezing
To prepare the fruit to be frozen you must:
- Choose fresh, good quality food;
- Wash the fruit well and remove seeds, stones and peels;
- Grind the fruit in a blender or processor, preferably with a plastic blade to prevent it from oxidizing.
It is important that the fruits are not hurt and it is not necessary to soak them, as this favors the loss of nutrients and flavor. Sugar-free fruits lose quality more quickly than those with higher amounts of sugar when they are liquefied, this option being less healthy, but which can be useful in some situations.
2. How to freeze the fruit pulp
To freeze the fruit pulp it is possible to use plastic bags and ice trays, as well as containers for making popsicles, as explained below:
- Pack in a plastic bag: use a bag for freezing and put only the amount that will be used to make juices or vitamins later, as the fruit pulp should not be refrozen. All air must be removed from the plastic bag, as the air favors the loss of vitamin C;
- In ice forms or ice-making containers: place the fruit pulp in the ice forms, remembering not to fill the entire pan, as the fruit pulp increases in volume when it freezes. In this case, avoid placing ice forms close to meat or fish to prevent the smell or blood from contaminating the fruit pulp.
It is important to put a label with the name of the fruit and the freezing date so that you can have control of the validity of the pulp. To avoid forgetting that the fruit is frozen in the freezer, you can also make a list and put it in the refrigerator with the name of the fruit and the date.
3. How to use frozen pulp
To use the pulp, remove it from the freezer and beat the blender with water or milk to make juices and vitamins. It is important that the whole pulp is used, because once it is defrosted it is not recommended to return to the freezer.
How to prevent fruit from oxidizing
Some fruits such as peaches, apples and pears are darker when exposed to the air and during freezing, so to prevent this from happening, some strategies can be adopted, such as using vitamin C. This is because this vitamin helps not only preserving the fruit’s natural color and flavor, but also adds nutritional value.
For this, you can buy vitamin C in powder or tablet form in pharmacies, and it is recommended to dissolve it in two tablespoons of water and add it to the fruit. It is also possible to use lemon juice or citric acid, which should be squeezed a little on the fruits before freezing them.
Is it possible to freeze whole fruits?
Yes. In the case of fruits such as raspberry, strawberry, blackberry and blueberries, it is possible to freeze them whole, as well as citrus fruits. However, the fruits that oxidize more easily should be frozen in the form of pulp.