Frozen fruit bought from a store in probably my worst nightmare. It doesn’t matter when I eat it, it always has that freezer-burnt, freezer-taste. If you have no idea what I’m talking about when I say freezer taste – it’s that taste that enters into any food left in a fridge or freezer to long – in other words, it tastes like what the fridge or freezer smells like.
To prevent this, I’ve started freezing my own fruits and veggies. It’s super easy and you can find some surprising health benefits (not to mention knowing that all those veggies I froze came from a garden that I know is organic).
How to Freeze Your Own Fruit
All you have to do is wash whatever it is with a fruits and veggies wash and pop it into the freezer. For large items like lemons, toss them in a freezer bag to prevent freezer burn. For smaller items like berries, beans, or what have you, lay them out on a cookie sheet (one layer) lined with parchment paper and wrapped in plastic wrap, when they’re frozen, put them in a freezer proof bag.
Remember, when fruits and veggies defrost, they always get a little mushy. It’s just a thing you have to live with.
So now that we’ve got past that little piece of information.
Uses for Frozen Fruit
Lemons, frozen, are probably the neatest things ever. If you quarter them, pulling out the seeds (and saving those seed and planting them so you can have your own organic lemon trees that grow indoors), and freeze them, you’ve got your own lemon ice cubes that go in water, lemonade, and even to cool and add a new level of deliciousness to your tea (I like it in green tea or orange pekoe).
But you can also freeze WHOLE LEMONS. Yes, whole lemons are actually pretty cool. You can grate the lemon (peel included) over top of just about anything. In your morning yogurt, into stir fry, over ice cream, salad, and even into whisky (or whiskey, depends on what you like).
The great part of including the lemon peel, is that supposedly the lemon peel contains most of the vitamins and minerals in the lemon. Which means you’re including more of the cancer preventing antioxidants that lemons hold. An added benefit is (clearly) that you can add the peel to just about anything and know that you’re not only being fancy, but also healthy.
Lemons have also been linked to other health benefits with high quantities of vitamin C, and proving to be a good source of folate.
You can also use lemon rind to clean wood furniture too.
The other veggie I like to freeze (for more than “food” type benefits) is a cucumber. Why? Because cucumbers work so well in all things. Frozen cucumber slices in a cocktail or just plain water is a great way to infuse your drink. It promotes drinking more water (because your water tastes better than just plain ol’ water), which flushes toxins from your body. Cucumber is also a great way to reduce heartburn and improve stomach acid. It can also help with lung and chest infections and help bring down fever.
Then there are the skin benefits. Frozen cucumber slices set on your eyes can reduce swelling, redness, and dark circles after a long day staring at a computer screen. Try taking a bath with them on your eyes for complete relaxation.
You can also lay them on your face when you’re sunburnt to ease the pain and restore hydration to your skin (yes, some people even burn in winter… you know who you are). They’re good for restoring balance to acne prone skin (both cleansing and gentle). Cucumber can also soften and brighten skin.
For a frozen facemask, chuck a half cup of sliced cucumbers in with some mint and lemon juice. Then blend it until smooth and apply it to your skin for twenty minutes. Your skin will be brighter, more hydrated, and happy. (I’ve heard tell that this mixture, applied to thighs can also reduce the appearance of cellulite).