Yes, you can freeze organic fruits, and freezing fruit can help reduce food waste and extend its shelf life.
o Choose the right fruit: Most fruits can be frozen, but some work better than others. For example, berries, bananas, and stone fruits like peaches and cherries freeze well, while fruits with high water content, like watermelons, can become mushy.
o Prepare the fruit: Wash and dry the fruit, remove pits or large seeds, and peel bananas.
o Freeze quickly: Freezing fruit as quickly as possible helps reduce cellular damage and the risk of mushiness. You can try flash-freezing the fruit by spreading it out on a baking sheet and freezing it until solid before transferring it to a freezer bag or airtight container.
o Store properly: Use freezer-safe containers that are moisture and vapor-proof, and leave enough headspace for the fruit to expand. Remove as much air as possible from the bag before sealing it.
o Use within six to nine months: Frozen fruit is best used within six to nine months.
o Thaw properly: Allow fruit to thaw at room temperature. Delicate berries can become mushy, so you can use them in smoothies, for baking, or as a topping before they're fully thawed.