Is there a RIGHT way to freeze fruit? So that it doesn't become wet & mushy once defrosted?
Froze last summer's peaches, apricots, strawberries, rhubarb, raspberries and blueberries. So far the peaches are kinda mush, and though the strawberry rhubarb pie tastes good, it was definitely very wet and lacking in ... non-mushyness. Can't think of the word I'm looking for...
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