Fruits for freezing must be just ripe, and of prime quality. Wash them only if necessary and dry well. Do not freeze fruit in contact with all metal, including foil.
Soft fruit such as blackberries, black and redcurrant, gooseberries and raspberries are best frozen separately on trays lined with baking paper as they will keep better and defrost easily. When solid, pack them into freezer bags or boxes. Berries can also be packed with sugar before freezing so that, as it thaws, the fruit and sugar combine to become a syrup. Sprinkle 125 g (1/2 cup) of sugar over each 500 g of fruit before freezing.
Apples, peaches, pears and apricots tend to turn brown as they thaw, so freeze them in an acidulated syrup made from 1 liter of water, 500 g (2 cups) of sugar, and the juice of 1 lemon. Allow 300 ml of sugar syrup for each 700 g of fruit.
Whole bananas will turn brown in the freezer; mash them with lemon juice before freezing and defrost to use in cooking.