How to Freeze Summer Fruits and Vegetables

Keep a little piece of summer for the rest of the year.

It seems that just about everything is in season right now, from berries and stone fruit to sweet corn and the juiciest tomatoes. While you could just gorge yourself on the freshest summer produce, why not freeze some of it? That way you’ll be able to have bites of summer all winter long.


Most summer fruits freeze well, whether its berries, cherries, peaches, plums, or melon. To freeze, rinse the whole fruit under cool water and dry throughly in a single layer on a clean paper towels or a dish towel. Once dry, prepare the fruit as needed: hull and slice strawberries, pit and chop stone fruit (and peel if you want), remove the rinds and seeds of melon and cut into chunks, and so on.

Lay everything in a single layer on a sheet pan or baking sheet lined with parchment paper. Freeze for a few hours until the fruit is solid, then transfer it to an airtight container or a freezer bag and squeeze out as much of the air as possible.

The frozen fruit can be stored for up to 3 months—take it out to toss in smoothies, sprinkle on your morning oatmeal, or bake into pies.


While most summer vegetables freeze well, there are a few that don’t. Stay away from vegetables you’d only eat raw, like cucumbers and lettuce, since frozen vegetables are better off cooked.

Rinse your vegetables under cool water then do whatever you need to do—trim green beans, chop zucchini, slice eggplant, core tomatoes, husk corn. Tomatoes and corn can be left whole.

Most vegetables will need to be blanched before they can be frozen. Doing this stops enzyme activity in the vegetables, which causes them to change texture and lose nutrients. Blanching also keeps their color vibrant. Just bring a pot of salted water to a boil and toss the vegetables in for a few minutes. Then drain them in a colander and rinse with cold water until cool.

One exception to the rule is tomatoes. If you want to freeze tomatoes without the skin, blanching will make peeling them a breeze. Otherwise, you can just leave tomatoes as is and freeze without blanching.

Once blanched, let the vegetables dry in a single layer on a clean paper towels or a dish towel. If you’re freezing corn you’ll now want to cut the kernels off the cob. Lay everything in a single layer on a parchment paper-lined sheet pan or baking sheet and freeze until firm. Then transfer to an airtight container or a freezer bag.

Frozen vegetables will also keep for about 3 months. Toss them into soups and stews or bake or roast them. And of course, the tomatoes should be destined for sauce.

How to Freeze Summer Fruits and Vegetables

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