Pablo Martin
Now is the time to fill your baskets with summer fruit until they overflow
Eat a few now and stash the rest away for the coming months. With just a little bit of smart buying, preparation and freezer space, you will be able to warm up chilly autumn mornings with a splash of delightful summer day vibes.
1. Berries
Arrange fresh berries in a single layer on an oven try lined with baking paper. Freeze until solid.
Once frozen, transfer the fruit to zip-lock bags. We recommend you freeze 1 cup per bag.
Label, date, freeze.
Use them in smoothies, cakes and muffins.
2. Mangoes
Remove skin and seed from mangoes, then dice the flesh into 2cm pieces. Arrange mango flesh pieces in a single layer on a tray lined with baking paper. Freeze.
Once frozen, transfer to zip-lock bags.
Label, date, freeze.
Use them in cheesecakes, cakes, smoothies and muffins.
3. Passionfruit
Remove pulp from passionfruit, transfer into ice-block trays and freeze.
Once frozen, remove fruit from the tray and transfer to zip-lock bags.
Label, date, freeze.
Use them in smoothies, icings, juices and ice blocks.
4. Bananas
Peel bananas, roughly chop and put into zip-lock bags.
It’s best to freeze them with just one banana per bag.
Label, date, freeze.
Use them in smoothies, cakes, slices and ice-cream.
Try this
To make a quick banana ice-cream, put 1 roughly chopped frozen banana and a generous spoonful of Nutella into a food processor and process until smooth and thick. Serve immediately.
You might also like:
Strawberry and almond muffins with crumble topping
Mango and coconut ice-cream pie
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