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Freezing fruits and vegetables has been a common practice to preserve them. It may sound strange, but for me, it felt like discovering a hidden kitchen secret when I stumbled upon the idea of freezing them.
I had my “aha!” moment one day while cooking Sinigang, a famous Filipino sour soup dish. Tomatoes are one of the ingredients in this dish, and when crushed, they release a deeper, more robust flavor that elevates the dish as a whole.
Suddenly, an idea struck me: what if I froze tomatoes? That way, I could use them during their offseason, and it wouldn’t matter if they became mushy when thawed—in fact, for a dish like Sinigang, that’s precisely what we want!
That single idea changed everything. I started freezing bananas, avocados, ginger, garlic, and most recently, calamansi and lemons from my own backyard. I learned that freezing ruptures cell walls, releasing flavor even better during cooking, and that it makes citrus fruits easier to squeeze.
Now, let me share the benefits I’ve learned.
Benefits of Freezing Fruits, Vegetables, and Herbs
- Peak Nutrition and Flavor are preserved: Did you know that frozen goods, especially those frozen right after harvest, are more nutritious than fresh ones? Fresh produce on display at the store loses its freshness as each day passes by, including the days it has travelled to reach the grocery store.
- Saves Money: It is always cheaper to buy produce when it is in season and abundant. Freezing allows you to preserve them and use them during the offseason when the prices are shooting off the roof. So buy fruits like avocados or calamansi in bulk when they’re abundant and affordable.
- Reduces Food Waste: If you have fruit trees in your backyard, it’s painful to watch fruits get overripe and spoil. Now there is a way to save this: freeze them. I have a Calamansi tree, and it produces more fruit than my household could consume. By freezing them, I can enjoy them even after the season ends.
- Off-Season Satisfaction: Craving an avocado shake when avocados are not available? If you have them in the freezer, you’re always ready to make that shake. Cooking sinigang during winter? Grab a frozen tomato from the freezer, and you’re good to go.
Your Quick-Start Guide to Freezing
I use Ziploc bags, but you can use any food-grade plastic bags or containers, definitely up to you. But I recommend plastic bags to save space in your freezer.
The key to successful freezing is easy and not complicated. It entirely depends on the food, the size of your freezer and what works for you. Below are simple tips and guides for the most common fruits, vegetables, and herbs that are preserved in the freezer. You can tailor them to your needs.
1. Tomatoes – Best for cooking.
This fruit is one of my favorites; I use it in different Filipino dishes, particularly in Sinigang, Pinangat, Sarciado, etc.
Simply wash the tomatoes, place them a plastic bag and toss them in the freezer. It’s that easy.
2. Bananas: Best for smoothies and baking banana bread.
- Prep: Peel your ripe (or slightly overripe) bananas. You can slice them, but I prefer them whole. Arrange them on a non-stick or parchment-lined baking sheet, then freeze for an hour.
- Store: Once frozen, transfer them to a freezer-safe bag or container.
3. Calamansi / Lemons (or other Citrus): Best for Cooking and Dips.
I regularly use this on dips, I squeeze it on fish sauce and soy sauce.
- Prep: You have two options here. First, juice them, then place the juice in ice cube trays (highly recommended). Second, freeze them whole, which I don’t recommend for consumption because the taste becomes bitter. Freeze them whole if you’re going to use it as a cleanser.
- Store: If you’re using ice cube trays, cover them with aluminum foil. Others recommend removing them from the tray and placing them in a plastic bag. I don’t like doing it because if there is a power outage, I don’t like to deal with spilled juices in the freezer. For the whole calamansi fruit, just place them in a plastic bag, as you would with the tomatoes.
4. Avocado: Best for smoothies and guacamole.
- Prep: Slice the fruit in two, remove the pit (seed), and take out the flesh with a spoon. I directly place the flesh in a plastic bag.
- Store: Place the Ziploc bags in the freezer, flatten them, and remove as much air as possible.
5. Ginger: Best for cooking.
- Prep: You can either peel your ginger or not. For me, I don’t peel them; instead, I wash them well and slice them thinly. Then I align them on a baking sheet or a large plate (like the bananas) and freeze them.
- Store: After it’s frozen, transfer them to a Ziploc bag.
6. Garlic: Best for cooking.
- Prep: Peel your garlic. I used to grind them in a food processor. Nowadays, I smash them with the side of a knife and toss them in a Ziploc bag. Because they’re small, they are easy to break apart when frozen. Later, you can slice or dice them as needed. For me, nothing beats the feeling and aroma of slicing garlic.
- Store: Place the Ziploc bags in the freezer, removing as much air as possible.
7. Hot Peppers: Best for cooking, dips, and fermentation.
- Prep: Wash your peppers. You can slice them or freeze them whole in a plastic bag. I have a couple of pepper plants in my backyard, and each time I make a harvest, I freeze them until I have enough to fill my fermentation jar. I love homemade fermented hot sauce; it tastes terrific and is full of probiotics.
- Store: Same with tomatoes, place them inside a plastic bag and toss it in the freezer.
Additional Tips when Freezing
- Label Your Frozen Stuff: Unless you can easily recognize them, put a label on them. This will help not only you but also your other household members. Especially those on ice cube trays, make sure they are appropriately labeled.
- Remove the Air: Air is the enemy of frozen food, as it causes freezer burn. Squeeze as much air as possible out of freezer bags before sealing.
- Flatten The Bags: To save space, try to flatten your bags. Especially your ground garlic. It is easier to get a portion when you cook, unlike when it’s a big frozen chunk.
My Final Tip: The Chest Freezer is an Investment
I bought a chest freezer during the pandemic, and it was one of the best investments I made for my kitchen. It lets me freeze a lot of items, and I can take advantage of discounted bulk deals when they are on sale. You might argue about the electricity cost, but in my experience, the cost is minimal compared to what you can preserve, save, and eat during the offseason.
Now there you have it, a guide on how to freeze bananas, tomatoes, herbs & more for year-round use.
Anything to add? Share your best tips in the comments below.