FREEZING BERRIES: SUMMER IN WINTER

 NOW IS THE TIME TO STOCK UP ON BERRIES 

Strawberries Prepped for freezing using pizza tray ridges to keep separate 

There's a glut of wonderful soft fruit in the shops, a riot of strawberries, raspberries, blueberries, blackberries, cherries and plums -- all marvellously perfumed and vividly coloured.  Fresh and by the handful, baked or poached, buried in puddings, turned into instant jam/fruit compote -- there are as many ways of eating them as there are ways of combining them. 

(See:  Skinny Cherry Pie, Orange & Berry Plate,  Raspberry Streusel Coffee Cake, Reducing Food Bills: Fruit, )

Prices will carry on dropping and it will soon be time to stock up, freeze and store berries.  In a few months, when the fruit and the wonderful weather are just a lovely memory, you'll have the means to add a jewelled sparkle to autumn fruit crumbles and stewed fruits.  

Freezing berries is the easiest thing in the world.  Place them on a flat surface, with a bit of distance between them so they don't freeze in clumps.  A ridged pizza pan keeps the berries in rows and easily separated; a griddle pan or a plastic microwave bacon tray (costing all £1 at Camden Morrisons) will do a similar job. Otherwise, a baking tray lined with greaseproof paper is fine, so long as the berries don't touch one another.   

Blueberries on a microwave bacon tray (£1'ish)

Most of the fruit can be frozen whole but strawberries planned for smoothies are better frozen halved or quartered.  The fruit will take a couple of hours to freeze solid.  Then bag up and label the berries but don't fasten the bags tightly. That way, you can reach in at any time and grab a handful for smoothies or to sprinkle over muffins or hot porridge.  They'll keep up to six months.  

Some other ideas for frozen berries.  

• Sugar-free Apple and Blackberry pie 
• Pear and Blueberry Crumble
• Strawberry Crumble
• Fruit Compote and Pancakes 

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