Freezing fruits is one of the easiest ways to rescue fresh produce before it turns, stretch your grocery budget, and build a stash of ingredients ready for smoothies, crisps, jams, or icy treats. But not all fruits handle freezing the same way. Some go soft, some keep their bite, and others need a little prep magic to preserve their best selves.
Here are 42 fruits that freeze beautifully, along with a few that need a little extra prep before hitting the ice—and tips on how to store them so you’re never surprised by a fridge full of “almost-too-late” produce.
Berries (freeze exceptionally well)
1. Strawberries
Strawberries are freezer champs. Just hull them (that’s removing the green tops), give them a rinse, and let them dry thoroughly before freezing them whole or sliced on a baking sheet. Once frozen solid, pop them into a ziplock bag. They’re perfect for smoothies, strawberry sauces, or blending into frozen yogurt. Want to sweeten them up? Toss sliced strawberries with a little sugar before freezing for easier dessert-ready fruit later.
2. Blueberries
These are the easiest of all to freeze—no cutting, peeling, or fussing required. Just rinse, dry thoroughly, and spread them out on a tray. Once frozen, transfer to a bag or airtight container. Frozen blueberries are amazing in pancakes, muffins, or just sprinkled straight into your oatmeal like little frozen jewels.
3. Raspberries
Handle raspberries gently—they’re fragile and can mush easily. Don’t rinse them unless absolutely necessary, or rinse and dry carefully. Spread in a single layer on a tray, freeze, then store. They’re beautiful in desserts, simmered into chia jam, or added to hot cereal or chocolate cake batter straight from the freezer.
4. Blackberries
Freeze blackberries just like raspberries: spread out, freeze, then store in bags. If you want to avoid too much juice bleed in baking, keep them frozen when adding to batter. Their rich, slightly tart flavor holds up well in cobblers, crisps, and sauces. Frozen blackberries also make killer smoothie base ingredients—especially paired with lime or ginger.
5. Cranberries
Fun fact: most cranberries in stores are already partially frozen when sold fresh. Just toss them in the freezer as-is in their original bag (or portion them out). No prep required! They’re great in muffins, cranberry-orange loaves, and holiday sauces—even months after purchase.
6. Mulberries
If you’re lucky enough to have mulberries, freeze them quickly—they’re incredibly delicate. Rinse gently, pat dry, and freeze flat. They make wonderful jam and mix beautifully into smoothies with bananas or peaches. Bonus tip: wear gloves when handling—these little guys stain like crazy!
7. Gooseberries
Give gooseberries a quick rinse and remove the stems and tails if you want (though it’s not essential if you’re planning to strain them later). Freeze them whole on a tray, then bag. Their tart flavor pops in pies, crumbles, or even chutneys. Try adding a handful to apple crisp for a bright, tangy twist.
8. Elderberries
These need a little prep: elderberries should be removed from their stems before freezing, as the stems and unripe berries are toxic. Use a fork to strip ripe berries gently. Once cleaned, freeze flat and store in bags. Elderberries are best cooked—perfect for immune-boosting syrups, jams, and teas.
9. Cloudberries
Rare and prized, cloudberries freeze well but are incredibly soft, so handle them gently. Skip rinsing unless truly needed. Freeze individually on a tray, then store. Their unique sweet-tart flavor shines in Nordic-style desserts, sauces for roasted meats, or folded into whipped cream like a rustic mousse.
10. Lingonberries
These hardy berries almost seem made for freezing. Rinse, dry, and freeze whole. Because they’re naturally tart, frozen lingonberries are excellent for making jam, Scandinavian relishes, or adding brightness to baked goods. Pro tip: they’re lovely tossed into muffin batter with a sprinkle of sugar and cardamom.
Soft Fruits
11. Bananas
Bananas are freezing all-stars. Peel them first—this is non-negotiable unless you enjoy battling frozen peels with a knife—and freeze them whole, halved, or sliced on a baking sheet. Once solid, transfer to a bag. Great for smoothies, banana bread, muffins, or “nice cream.”
Pro tip: overripe bananas work best. And yes, if you must freeze them in their skin, just thaw and squeeze them out like toothpaste for baking. It’s not elegant, but it works.
12. Avocados
Avocados don’t like the freezer raw and intact—they turn a bit rubbery and bitter. But if you peel, pit, and cube or mash them, they freeze beautifully for smoothies or guacamole. For best texture, add a little lime juice to mashed avocado before freezing in portions. Try freezing in ice cube trays for single-serve smoothie bombs.
13. Mangoes
Mangoes freeze like a dream. Peel and slice into cubes or chunks, then freeze in a single layer. Once firm, move them to a freezer bag. Their tropical sweetness shines in smoothies, mango lassi, fruit compotes, or tossed straight into the blender with yogurt and lime juice for a no-effort sorbet.
14. Papayas
Peel, scoop out the black seeds, and chop into cubes before freezing. Papaya’s texture holds up decently, and its mellow flavor is a perfect addition to tropical smoothie blends. It also works well blended and frozen as fruit puree for use in baby food or sorbet bases.
15. Dragon Fruit
Peel away the skin, cube the flesh (white or vibrant magenta!), and freeze on a tray. Once frozen, transfer to a container. Dragon fruit’s delicate flavor and beautiful color make it a star in smoothie bowls, especially when paired with pineapple, banana, or coconut. Bonus: it adds a vibrant pink hue naturally—no food coloring needed.
16. Passionfruit
Scoop out the pulp—seeds and all—and freeze in ice cube trays or small containers. The tart-sweet flavor is intense, so a little goes a long way. Stir frozen cubes into sparkling water, drizzle over yogurt, or blend into tropical smoothies. You can also freeze just the juice for cocktails or dressings.
17. Kiwis
Peel and slice kiwis before freezing. They will become mushy when thawed (no surprise—it’s kiwi), but they blend beautifully into smoothies, popsicles, or fruit sauces. Try mixing frozen kiwi with pineapple or green apple for a zingy smoothie with serious personality.
18. Melons (Cantaloupe, Honeydew, Watermelon)
These high-water fruits freeze best in chunks. Just peel, cube, and freeze on a tray. Don’t expect a firm bite after thawing—the texture goes soft and slushy—but that makes them excellent for frozen drinks or blending into chilled soups or smoothie bases. Frozen watermelon chunks also make great “ice cubes” in fruit punch!
19. Figs
Figs can be frozen whole or halved, but make sure they’re ripe and clean. Their soft skin and jammy interior hold up surprisingly well. Use frozen figs in baking (hello, fig scones), simmer them into sauces, or toss into oatmeal. They also make a rich addition to smoothies with almond milk and cinnamon.
20. Persimmons
Freeze persimmons whole—especially the astringent hachiya variety—and then scoop out the pulp once thawed. Freezing actually improves the texture and mellows the tannins. The soft, custard-like pulp is perfect in baking, stirred into yogurt, or blended into cozy puddings. If you’re using fuyu persimmons, slice and freeze like mango.
Firm Fruits
21. Apples
Apples freeze well when sliced, but be sure to give them a quick bath in lemon juice or a mixture of lemon water to prevent browning. Lay the slices flat on a baking sheet first to avoid clumping, then transfer to bags. They’re ideal for pies, crisps, oatmeal, or simmered into warm apple compote. Want zero waste? Freeze apple peels too—they’re great boiled into homemade apple syrup or added to smoothies.
22. Pears
Pears freeze similarly to apples but are more delicate when thawed. Peel and slice them, then dip in lemon water before freezing to preserve color. Once frozen, their texture turns soft and juicy, making them perfect for baking into cakes, stewing with spices, or blending into pear sauce. Slightly underripe pears tend to freeze better if you prefer some firmness post-thaw.
23. Grapes
Frozen grapes are basically nature’s candy. No slicing, no prepping—just wash, dry, and pop them into the freezer whole. They’re a refreshing snack straight from the freezer, especially in hot weather. You can also toss them into sangria or use them as “ice cubes” that won’t dilute your drink. Red or green, seedless is best.
24. Plums
Plums can be frozen whole (just wash and dry), or sliced and pitted first for easier portioning. Like peaches, their texture softens after freezing, but the flavor intensifies. Perfect for plum crisps, sauces, compotes, or blended into smoothies with cinnamon and almond milk.
25. Peaches
Peel, slice, and soak your peaches in a little lemon juice or ascorbic acid solution to keep them from browning. Freeze in a single layer, then store in bags. Frozen peaches are incredibly versatile—use them in pies, cobblers, smoothies, or blended into frozen peach lemonade. You can also freeze peach puree for a head start on sauces or baby food.
26. Nectarines
Nectarines freeze almost exactly like peaches—minus the need for peeling if you’re okay with the skin. Slice, treat with lemon juice if desired, and freeze in a single layer. They’re ideal for baking, and the skin gives a little extra flavor and color. Try tossing frozen nectarines in a skillet with maple syrup and thyme for a quick dessert topping.
27. Apricots
These small stone fruits freeze well halved and pitted. You can leave the skins on or peel them if you prefer. Like most stone fruits, a little lemon juice helps prevent discoloration. Use frozen apricots in chutneys, smoothies, baked goods, or just simmer into an easy jam with honey and cardamom.
28. Cherries
Pit them before freezing—your future self will thank you. Freeze whole or halved on a tray, then store in bags. Frozen cherries are delicious in baked oatmeal, smoothies, or chocolate cherry muffins. You can also simmer them into a quick compote for topping pancakes, yogurt, or ice cream. Tip: invest in a cherry pitter—it’s a game-changer.
Citrus Fruits
29. Oranges
Oranges freeze beautifully in several forms. You can peel and section them, freeze the segments in a single layer, or juice them and freeze the liquid in ice cube trays. Use frozen orange segments in smoothies or toss them into sparkling water for an instant citrus chill. Frozen orange juice cubes are great for marinades, salad dressings, or even simmered into glazes for chicken or tofu.
30. Lemons
Lemons are little freezer powerhouses. You can freeze them whole (just expect a mushy texture after thawing—still perfect for juicing). For more flexibility, zest your lemons before freezing and save the zest separately in a small jar or bag. Juice can be frozen in ice cube trays for easy portioning. Use frozen lemon slices to cool and flavor tea or water—or to brighten up baked fish or roasted vegetables.
31. Limes
Limes freeze almost identically to lemons. Freeze them whole if you’re after the juice later, or zest and juice them first for maximum flavor flexibility. Frozen lime juice cubes make quick work of tacos, salad dressings, or margaritas. Lime zest holds its punch in the freezer, so save every bit. You can even freeze lime slices to jazz up drinks in a pinch.
32. Grapefruits
For grapefruit, it’s best to either juice them or freeze the peeled segments. Juice can go straight into trays, while segments should be frozen in a single layer first, then bagged. The tart-sweet flavor of frozen grapefruit is a fun addition to smoothies, cocktails, or citrusy popsicles. Frozen grapefruit juice is also delicious in vinaigrettes or sorbet bases.
33. Tangerines / Mandarins
These sweet citrus fruits can be peeled and sectioned before freezing. Their naturally small size and thin skin make prep easy. Freeze segments on a tray and store for snacking, smoothies, or even tossing into muffins or yogurt. They’re also great juiced and frozen in cubes for recipes or adding a citrusy twist to fizzy water.
Tropical & Exotic Fruits
34. Pineapple
Freezing pineapple is pure joy. Just remove the skin and core, chop into chunks, and freeze on a tray before storing in a bag or container. The juicy sweetness holds up beautifully. Drop frozen cubes into smoothies, blend into piña coladas, or thaw slightly and grill them for a caramelized treat. Pro tip: freeze extra-ripe pineapple for the most intense flavor.
35. Lychee
Lychee’s delicate, floral sweetness is worth preserving. Peel and pit them first, then freeze the fruit whole or halved. Once thawed, they’re softer but still great for lychee lemonade, cocktails, or tropical fruit salads. You can also puree them before freezing for sorbet or use in bubble tea-style drinks.
36. Longan
Often called the “dragon eye” fruit, longans freeze similarly to lychee. Peel and remove the pits first. Their mild, musky sweetness deepens when frozen. Enjoy them in smoothies, desserts, or simmered into syrupy sauces for ice cream or crepes. Freeze them on a tray first to keep them from clumping.
37. Rambutan
These spiky-looking fruits are cousins of lychee and longan. Once peeled and pitted, the translucent flesh freezes well. Rambutans have a slightly firmer texture, so they hold up nicely when thawed. Use them in fruit salads, tropical punch, or blended into frozen slushies with lime and mint.
38. Starfruit (Carambola)
Slice starfruit crosswise into its signature star shapes and freeze them flat. Not only are they pretty on a plate, but frozen starfruit also works beautifully in smoothies, infused waters, or as garnishes in cocktails. Slightly tart and citrusy, they brighten any drink—even straight from the freezer.
39. Guava
Guava is super versatile: peel it (optional), slice it, or puree it for freezing. The flavor becomes even more fragrant when frozen, especially in smoothies or tropical sauces. Try blending thawed guava with banana and coconut milk, or make guava ice cubes to melt into lemonade. Pink guava looks especially pretty when frozen into molds.
40. Tamarind
Tamarind pulp freezes beautifully and is very concentrated, so a little goes a long way. Scoop the sticky pulp out of pods (or use seedless paste), portion it in small containers or ice cube trays, and freeze. Use in chutneys, BBQ sauces, curry bases, or tamarind drinks. It keeps its signature tang, even after months.
41. Soursop (Guanabana)
Scoop the white, fibrous pulp and discard the seeds before freezing. Because it’s so soft and juicy, soursop is ideal for smoothies, tropical drinks, or Caribbean-style sorbets. Some people freeze it into popsicle molds for a refreshing, sweet-tart treat. It’s a freezer MVP if you love bold, tropical flavor.
42. Jackfruit
Freezing jackfruit is easiest when the edible yellow bulbs are separated from the sticky rind and seeds. You can freeze the raw bulbs for later use in smoothies or tropical bowls, or cook the unripe jackfruit first (for savory dishes like vegan pulled “pork”) and freeze it that way. Just label clearly—sweet and savory jackfruit are not the same!
Closing Remarks
Not every fruit freezes the same way, but with a little prep—peeling, slicing, maybe a dash of lemon—you can stock your freezer with color, nutrition, and endless possibilities. So the next time your fruit bowl starts looking a little too ambitious, remember: you’ve got options.
Freeze it now. Thank yourself later