Ingredients:
2 kg ripe, firm apricots
2 liters of cold water
2 tablespoons lemon juice (optional – to prevent browning)
Procedure:
1. Select suitable apricots.
Use healthy, firm and fully ripe apricots without damage. Overripe fruits will become too soft after thawing.
2. Wash the apricots.
Rinse the apricots thoroughly under cold running water and let them drain.
3. Cut and remove the seeds.
Cut each apricot in half and remove the pit. You can also cut larger fruits into quarters.
4. Browning protection (optional).
To preserve their beautiful orange color, soak the apricots in cold water with lemon juice for 2-3 minutes. Then drain well and pat dry with a paper towel.
5. Pre-freezing.
Place baking paper on a baking sheet or tray and arrange the apricots cut side up so that they are not touching each other.
Place them in the freezer for 3 to 5 hours, ideally overnight.
6. Packaging.
Transfer the frozen apricots into freezer bags or plastic containers suitable for freezing.
Squeeze as much air out of the pockets as possible before sealing.
7. Labeling.
Write the freezing date on the packaging.
8. Storage.
Store apricots at -18°C or lower.
They retain their best quality for 10 to 12 months.
Tips for a perfect result.
Always dry apricots thoroughly before freezing – this will prevent ice crystals from forming.
Pre-freezing is important so that the individual pieces do not stick together.
Smaller portions are more practical – you only defrost as much as you need.
If you use apricots in cakes, you can add them directly frozen, without defrosting.
There is also no need to defrost them for smoothies or homemade ice cream.
How to properly defrost apricots:
For baking: use them straight from the freezer.
For desserts: let them thaw slowly in the refrigerator.
For jam or puree: you can put them straight into the pot without thawing first.
Grandma loves them.
If you plan to use apricots primarily in pies, freeze them cut side up. They will hold their shape better after thawing and will release less juice, so the dough won’t be too soggy. Apricots prepared this way will taste almost as if they were freshly picked from the tree, even in the middle of winter.