Freeze ’n’ store

Better Homes and Gardens (Australia) - - Feeling Fruity -

Now is the time to fill your bas­kets with sum­mer fruits un­til they over­flow. Eat a few now and stash the rest away for the com­ing months. With just a lit­tle bit of smart buy­ing, prepa­ra­tion and freezer space, you will be able to warm up chilly au­tumn morn­ings with a splash of de­light­ful sum­mer day vibes.

It’s easy peasy!


Ar­range fresh berries in a sin­gle layer on an oven tray lined with bak­ing pa­per. Freeze un­til solid. Once frozen, trans­fer the fruit to zip-lock bags. We rec­om­mend you freeze 1 cup per bag. La­bel, date, freeze.

USE THEM in smooth­ies, cakes and muffins.


Re­move skin and seed from man­goes, then dice the flesh into 2cm pieces. Ar­range mango flesh pieces in a sin­gle layer on a tray lined with bak­ing pa­per. Freeze. Once frozen, trans­fer to zip-lock bags. La­bel, date, freeze.

USE THEM in cheese­cakes, cakes, smooth­ies and muffins.


Re­move pulp from pas­sion­fruit, trans­fer into ice-block trays and freeze. Once frozen, re­move fruit from the tray and trans­fer to zip-lock bags. La­bel, date, freeze.

USE THEM in smooth­ies, ic­ings, juices and ice blocks.


Peel ba­nanas, roughly chop and put into zip-lock bags. It’s best to freeze them with just one ba­nana per bag. La­bel, date, freeze.

USE THEM in smooth­ies, cakes, slices and ice-cream.


To make a quick ba­nana ice-cream, put 1 roughly chopped frozen ba­nana and a gen­er­ous spoon­ful of Nutella into a food pro­ces­sor and process un­til smooth and thick. Serve im­me­di­ately.


Prepa­ra­tion time 5 mins Cook­ing time nil Serves 4

1 ba­nana, chopped, frozen 2 cups roughly chopped, peeled and cored pineap­ple, plus ex­tra wedges, to gar­nish 2 cups roughly chopped

mango flesh

250ml co­conut wa­ter

1 cup crushed ice Pulp of 2 pas­sion­fruit

Green pineap­ple tops, to dec­o­rate

STEP 1 Put ba­nana, pineap­ple, mango, co­conut wa­ter and ice into the jug of a blender and process un­til smooth.

STEP 2 Pour into glasses and driz­zle with pas­sion­fruit pulp. Gar­nish each glass with pineap­ple wedges and dec­o­rate with

2 green leaves of pineap­ple top (these are not for eat­ing).

Sip and slurp on these fruity cups for break­fast, lunch or mock­tail hour. Cheers!


Prepa­ra­tion time 25 mins Cook­ing time 30 mins Serves 15

1 cup self-rais­ing flour

½ cup des­ic­cated co­conut

½ cup caster sugar, plus

ex­tra 2 Tbsp

¼ cup mashed ripe ba­nana 125g but­ter, melted

395g can sweet­ened con­densed milk 2 Tbsp pas­sion­fruit pulp,

plus ex­tra 3 Tbsp

2 Tbsp lemon juice, plus

ex­tra 1 Tbsp

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Grease a 27 x 17cm slice tin with cook­ing oil spray. Line base and sides with bak­ing pa­per.

STEP 2 Put flour, co­conut and sugar in a large bowl and stir un­til com­bined. Add ba­nana, pour in but­ter and stir with a wooden spoon un­til thick bat­ter forms. Spoon into tin and press down firmly, us­ing back of a dessert spoon to level out. Bake for 15 min­utes or un­til golden. Set aside for 5 min­utes to cool slightly.

STEP 3 Com­bine con­densed milk, pas­sion­fruit pulp and lemon juice in a medium bowl un­til smooth and thick­ened, then spoon over base, spread­ing to level out. Bake for 12 min­utes or un­til con­densed milk mix­ture is slightly bub­bling around edges with­out brown­ing. Set aside in tin to cool to room temp.

STEP 4 Mean­while, com­bine ex­tra sugar, pulp and juice in a small saucepan. Heat over a medium heat, stir­ring oc­ca­sion­ally, un­til sugar has dis­solved. Con­tinue to cook, with­out stir­ring, un­til sim­mer­ing. Cook for a fur­ther 2 min­utes or un­til mix­ture has slightly thick­ened (it will thicken even more on cool­ing). Set side to cool to room tem­per­a­ture.

STEP 5 Driz­zle cooled pas­sion­fruit syrup over cooled slice. Cut into squares and serve.


Prepa­ra­tion time 10 mins Cook­ing time 35 mins Serves 4

Cook­ing oil spray, to grease 2 Tbsp caster sugar,

plus ex­tra ½ cup

1 tsp corn­flour

450g yel­low peaches, pit­ted,

each peach cut into 8 wedges 1 cup self-rais­ing flour 1 free-range egg

125ml milk

100g un­salted but­ter, melted 1 tsp vanilla ex­tract Finely grated zest of 1 lime 2 Tbsp rasp­berry jam,

plus ex­tra, to serve

125g rasp­ber­ries

125g blue­ber­ries Dou­ble cream, to serve

STEP 1 Pre­heat oven to 200°C fan-forced (220°C con­ven­tional). Lightly grease four 2-cup ca­pac­ity shal­low oven­proof bak­ing dishes with cook­ing oil spray.

STEP 2 Put 2 Tbsp of the caster sugar in a large bowl with the corn­flour and peaches and toss to coat. Di­vide be­tween dishes. Bake for 15 min­utes un­til soft­ened.

STEP 3 Mean­while, put flour and ex­tra caster sugar in a large bowl. Make a well in the cen­tre. Add egg, milk, but­ter, vanilla and lime zest and beat well with a hand whisk un­til smooth.

STEP 4 De­crease oven to 180°C fan-forced (200°C con­ven­tional). Driz­zle jam over the top of the peaches, then dol­lop bat­ter over the top. Scat­ter with half of the rasp­ber­ries and half of the blue­ber­ries. Bake for 20 min­utes, or un­til golden brown. Set aside for 10 min­utes, then scat­ter with re­main­ing berries, dol­lop with cream and swirl with ex­tra rasp­berry jam. Serve.


Prepa­ra­tion time 20 mins Cook­ing time Nil Serves 10

Cook­ing oil spray, to grease 150g whole dry roasted al­monds 250g short­bread bis­cuits, crushed 50g un­salted but­ter, melted 1 free-range egg

2L vanilla ice-cream

50g sa­chet co­conut milk pow­der (from Asian aisle of the su­per­mar­ket)

½ mango, flesh finely diced, plus ex­tra 1 mango, flesh thickly sliced, to dec­o­rate Toasted co­conut flakes, to gar­nish ¼ cup salted caramel top­ping

STEP 1 Pre­heat oven to 180°C fan­forced (200°C con­ven­tional). Grease a 24cm (base mea­sure­ment) x 4cm deep, loose-bot­tomed fluted tart tin with cook­ing oil spray and line base with a disc of bak­ing pa­per. Line an oven­proof tray with bak­ing pa­per. STEP 2 To make the tart shell, place roasted al­monds in the bowl of a food pro­ces­sor and process un­til roughly chopped. Add bis­cuits and process un­til fine crumbs form. Pour in but­ter and egg and process un­til com­bined. Press bis­cuit mix­ture into the base and up the sides of pre­pared tin. Bake for 15 min­utes or un­til tart shell is light golden. Cool com­pletely, then re­move from tin. Trans­fer shell to pre­pared tray.

STEP 3 Mean­while, put ice-cream in a large bowl and set aside for 5 min­utes. Beat with a wooden spoon un­til slightly soft­ened. Sprin­kle over co­conut milk pow­der and beat un­til com­bined. Stir through mango. Spoon mix­ture into cooled tart shell and use the back of a large spoon to smooth sur­face. Freeze for 6 hours or overnight un­til frozen. STEP 4 Re­move pie from freezer and trans­fer to chilled serv­ing plate or cake stand. Dec­o­rate with ex­tra mango slices. Scat­ter with co­conut, then driz­zle generously with caramel. Serve pie im­me­di­ately. NOTE The eas­i­est way to cut the pie is to use a large knife dipped in hot wa­ter and dried with a tea towel.


Prepa­ra­tion time 5 mins plus 6 hours 20 mins freez­ing Cook­ing time nil

Serves 8

500ml gin­ger beer

½ cup thinly sliced wedges of ripe, peeled and cored fresh pineap­ple

½ x 125g pun­net rasp­ber­ries

STEP 1 Put gin­ger beer in a large jug and whisk briefly un­til bub­bles sub­side. STEP 2 Put pineap­ple into a 4-hole, ¼ cup-ca­pac­ity pop­si­cle mould. Put rasp­ber­ries into a sec­ond 4-hole, ¼ cup-ca­pac­ity pop­si­cle mould. Pour gin­ger beer over the top of the fruit un­til moulds are ¾ full. Freeze for 20 min­utes, then in­sert a pop­stick into the cen­tre of each mould. Freeze for a fur­ther 6 hours or overnight un­til frozen. Serve.


Prepa­ra­tion time 10 mins Cook­ing time 5 mins Serves 4

¼ cup caster sugar

¼ cup wa­ter

2 sprigs mint, plus ex­tra

leaves, to gar­nish

1 vanilla bean

¼ seed­less water­melon

125g pun­net rasp­ber­ries

½ x 250g pun­net straw­ber­ries,

hulled, thickly sliced into rounds 10 cher­ries, halved, stoned 2 store-bought mini pavlova nests

STEP 1 To make the dress­ing, put caster sugar, wa­ter and mint sprigs in a small saucepan. Split vanilla bean, re­move the seeds. Put seeds and bean into saucepan. Heat over a medium heat. Cook, stir­ring, un­til sugar has dis­solved. Bring to a sim­mer and cook for 2 min­utes or un­til thick­ened slightly. Set aside to cool to room tem­per­a­ture. Mix­ture will thicken on stand­ing.

STEP 2 Re­move rind from water­melon and slice the flesh into thin elon­gated wedges.

STEP 3 Stack the water­melon, rasp­ber­ries, straw­ber­ries and cher­ries on 4 serv­ing plates. Crum­ble pavlova nests over the top, scat­ter with mint leaves and driz­zle with syrup. Serve.


Prepa­ra­tion time 10 mins Cook­ing time 5 mins Serves 4

¼ cup caster sugar

2 ripe yel­low peaches, stones

re­moved, quar­tered

4 slices fruit bread, toasted 1 cup Greek-style yo­ghurt 1 cup mixed berries (we used rasp­ber­ries and blue­ber­ries), to serve Small basil leaves, to gar­nish

STEP 1 Put sugar on a small plate. Press cut side of each peach wedge into sugar to coat.

STEP 2 Heat a large non-stick fry­ing pan over a medium-high heat then add peaches to hot pan. Cook, turn­ing oc­ca­sion­ally, for 5 min­utes or un­til peaches are golden and coated in a tof­fee-like layer. Re­move from heat and set aside for 10 min­utes. STEP 3 Spread toast with yo­ghurt, top with cooled peaches and driz­zle with the pan juices. Scat­ter with mixed berries and gar­nish with basil leaves. Serve im­me­di­ately.

br­uschetta makes the per­fect can­vas to cre­ate a tasty — and toasty — work of art

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