How To Preserve Fresh Produce

Last updated on March 27, 2020

Is your fridge stocked with fresh produce?

Mine is…because, luckily, fresh food is readily available at the market. What concerns me is if there comes a stretch of time when I cannot get to the market for more. So I am stocking up now and fresh-freezing what I can, in order to have a ready stock available for future usage.

Saving even small amounts of leftover produce is already my habit; a lone broccoli crown, already cut and cooked, makes a perfect addition to an omelet. One-quarter cup of leftover salad lands perfectly on a veggie (or “regular”) burger. But, what I am discussing here are methods of freezing freshly-bought produce to use as part of a future meal.

Almost all fruits and veggies can be frozen, although the techniques may differ. Following is a quick primer; hit me up with any questions if I didn’t get your favorite.

Different Methods for Different Fruit

Most types of fruit freeze easily, and well. In fact, the freezing process actually helps retain the vitamin content.

Berries – wash, dry well on a paper towel, and put into a ziplock bag. Freeze flat. Be careful not to crowd the fruit, or you will get a frozen clump.

Bananas – slice and place in a ziplock bag to freeze; lay as flat as possible. Best used as needed for smoothies or baking.

Citrus – lemons, limes, grapefruit and oranges can all be frozen! The best method is to cut slices, freeze them on a cookie sheet, then transfer to a bag once frozen. Use as desired.

Apples – peel, core and slice the fruit, then place in a bag to freeze. An apple’s consistency and texture may be altered slightly.

Avocado – although you can freeze a peeled and chunked avocado, it will defrost with a much different consistency; somewhat oily. However, the frozen fruit will be fine for blending into a smoothie.

A Variety of Freezing Methods for Vegetables 

Same as fruit, the freezing process can actually help retain a vegetable’s vitamin content. The trick is to use the proper freezing method; ensuring a result as close as possible to the original, and not a colorless, flavorless mush. Neither potatoes nor sweet potatoes freeze well.

Peppers, corn, onions and other alliums, any type of squash (summer or winter) – Flash-Freeze Method: prepare vegetables by washing, peeling, slicing or chunking, then drying well. Corn kernels are best when removed from the cob. Either freeze on a cookie sheet first, or put directly in the ziplock for freezing (i.e. corn kernels).

Broccoli, cauliflower, asparagus, carrots, leafy greens – Blanching Method: clean and cut vegetables, then place in boiling, salted water. While they are boiling, prepare a large bowl of ice water in the sink. After three minutes, transfer the blanched vegetables to the ice water bath and let chill for another three minutes. Dry as well as possible, then transfer to a ziplock bag. This method will best maintain the color and consistency of these types of vegetables.

Mushrooms – Broth Method: mushrooms are best cooked prior to freezing. I like to sauté washed, trimmed and sliced mushrooms (any variety) in a bit of olive oil, with added aromatics (ginger and garlic are my favorite additions), then transfer both the mushrooms and liquid to single serve containers. Freezing in broth allows flavorings to permeate the mushrooms, and the entire concoction can later be added to soup, miso or ramen, pasta or meat dishes. Alternatively, mushrooms can be washed and trimmed, laid on a cookie sheet until frozen, then transferred to a ziplock bag. Although this method works, their consistency will be altered.

Even freshly shredded lettuce can be frozen in a bag, for later use in a smoothie, soup or stir fry (but never a salad!).

At this point in time, when we are all making do with what we have on hand, it’s comforting to have a freezer full of freshly frozen, vitamin-providing produce.