The method you use for freezing summer fruits can be important from the point of view of using them later in the year. If you are smart enough now, you can freeze fruits in season at this minute and use them to make ‘summer’ recipes in winter.
Freeze fruit in quantities you are likely to use in a recipe, or serve at any one time. Packs of 225 g (8 oz) or 450 g (1 lb) fruit and 3-dl (½-pint) cartons of purée are the most useful. Prepare all fruits for freezing just as you would for using normally. Fruit can be frozen in a dry pack – that is with no sugar added – with sugar or in a syrup. The method you choose depends on the fruit and the way you wish to serve it later on.