Preserving Food: Freezing Fruits
EDIS Cover Volume 2005 Number 1 elder care image



How to Cite

Harrison, Judy A., Elizabeth Andress, and Amy Simonne. 2005. “Preserving Food: Freezing Fruits: FCS 8767/FY720, 8/2004”. EDIS 2005 (1). Gainesville, FL.


Freezing is one of the easiest, most convenient and least time-consuming ways to prepare foods at home. Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows down changes that affect quality or cause spoilage in food. Properly frozen fruits will retain much of their fresh flavor and nutritive value. Their texture, however, may be somewhat softer than that of fresh fruit. This document is Fact Sheet FCS 8767, a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: August 2004.

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.