I hate wasting food of any kind. Lots of times I’ll go to the Farmer’s Market and see gorgeous fruit or produce and grab it, only to find I don’t have any use for it right away. As far a fruit goes, to make sure you get the full nutrients out of them, you are are supposed to eat it within 2 to 3 day of purchase. If its organic, fruit starts to go bad sooner than the modified non organic produce you get in the chain grocery stores.
I started freezing my fruit, whole, before it went bad a few years ago and found its stays good in the freezer for at least a month. Then I read a couple of recipes in Chef Rebecca Katz’s “Cancer Fighting Kitchen” cookbook, where she would make “granitas” with pureed melons and watermelon, mint, lime and agave, for patients going through chemotherapy. They were delicious!
Now I always keep a variety of melon and strawberry cubes in my freezer for beverages, or on hand to make “mock” sorbets and granitas. These cubes also taste great with the alcoholic and non alcoholic version of Chef Marcus Samuelson’s Champagne Sake Mojitos. Or, for a quick sweet and sour frozen treat, take a few of the strawberry cubes, carbonated or filtered water, mint and a fresh squeeze of lime, puree in the blender and serve in a chilled glass with straw. Yum!
- Take any fruit, and puree in blender. Optional add ins are lime, mint, basil, certified organic agave or liquid stevia. Be creative!
- Pour into ice cube trays and freeze
- When frozen after about 3 hours, remove from trays, and store in airtight containers. Can be stored up to 3 weeks.