Can you freeze pears? You sure can. Learn how to preserve succulent, juicy pears for yummy off-season eating.
Fresh pears can finish a meal as an elegant, low-calorie dessert or make a delicious addition to morning cereal or oatmeal. Freezing pears can extend the season of this tasty fruit beyond the traditional window, gracing your mealtimes with pear slices, sauce, pies, or any other creation you can imagine. Learn how to freeze pears in ways that are simple enough for inexperienced cooks to master.
Prepare pears for freezing by washing fruit, peeling, and coring. Prevent cut pears from browning by soaking in one quart of water with either one-half tablespoon salt, three-quarter teaspoon ascorbic acid (often sold as Fruit Fresh), or 3 tablespoons lemon juice. Drain fruit before preparing further for freezing. If using salt, rinse pears before moving to the next step.
You can tackle freezing pears in one of several ways. Decide which method to use based on how you plan to use the finished frozen fruit—or what type of pears you have available. If you want to use frozen pears in an uncooked method, such as a fresh fruit side dish, use the syrup pack method. This method is also the best choice when you start with pears that are on the firm side.
In the syrup pack method, you create a sweet syrup to cover pears. The recommended syrup concentration for pears is a 40 percent or medium syrup. To make this, dissolve three cups of sugar in four cups of warm water. You can also lighten this syrup to as little as one cup of sugar for every four cups of water. If you need a no-sugar recipe suitable for diabetics, search online. Pears do best with some sugar—it helps the fruit retain flavor, color, and shape.
Boil the sugar-syrup solution and add pears. Boil for two minutes. Cool both the fruit and syrup, and then pack pears into freezer containers, leaving one-half inch of headspace. Cover the pears with the cooled syrup. To avoid fruit discoloration, keep pears submerged in syrup by filling the headspace with crumpled parchment or wax paper.
Plums are a natural for home gardens with their compact size and easy-growing nature. These trees tend to be beautiful specimens and bear heavy loads of fruit—not enough to overwhelm, but more than enough to balance fresh eating with sharing and putting by. ‘Opal’ plum trees are self-fertile. Fruit ripens early in the season, ripening over a two-week window, so you’re not overwhelmed with produce.
Give yourself a treat by planting a cherry tree. These trees add beauty with their spring blooms, and it’s tough to beat the tasty fruit. Just make sure you protect your crop from hungry birds with a little scare tape or netting. For small yards, look for Compact Stella, a self-fertile cherry that grows 10 to 12 feet tall and starts bearing within two years. If you’re into pie baking, plant sour cherries, which are self-fertile. Other cherries need a pollinating partner.
In warm regions (Zones 8-10), kumquats make an excellent addition to the family yard. Trees have a natural compact size and classic deep green citrus-type leaves. Fruits are small and egg shaped and decorate trees from late fall to early spring. Kumquats are fully edible—skins and flesh. Skins are sweet, while flesh is tart, making for an unusual flavor combination. It’s the ideal choice for marmalade. Trees adapt well to containers in areas with colder winters.
Grafted Trees with Multiple Cultivars
Plant everyone’s favorite apple by growing a tree with several cultivars grafted onto the trunk. You can find multi-graft trees for apples (shown), citrus, peaches, cherries and pears. With these trees, you can savor a variety of fruits in a smaller space. Multi-graft trees also extend the harvest window and provide cross-pollination partners. It’s the ideal answer for home fruit production. Follow pruning instructions carefully as different varieties may grow at different rates.
Few fruits compete with the sensory delight peaches offer, from fuzzy skin to juice-dribbling flesh. Peach trees are lovely in flower and add good color to landscapes. Most peach trees are self-fertile, so you can get away with planting just one tree. The most critical aspect of choosing a tree is cold hardiness—make sure you’re getting a tree that will survive your winters. In colder zones, avoid planting peach trees on southern exposures, or you risk early blooms that a late frost might zap. Check out columnar peaches, which take up little space and adapt to containers.
For gardeners in Zones 9 to 10, mandarin oranges can serve as a stunning landscape plant with their deep green leaves, fragrant blooms and bright orange fruit. In colder zones, choose dwarf mandarin trees for container culture. Mandarins are actually hardier than standard oranges and feature that easy-peeling fruit perfect for tossing into salads. Semi-dwarf trees usually withstand pruning to a certain size. ‘Satsumi’ is the most cold hardy variety. Other good choices are ‘Honey’ and ‘Encore.’ ‘Pixie’ is more of a shrub.
Pears combine beauty with delicious fruit that’s a gift to any size yard. Look for dwarf pears sold on rootstock Pyrodwarf, which produces trees 6 to 8 feet tall. ‘Beurre Bosc Dwarf’ is a genetic dwarf pear that grows 8 to 10 feet high. This photos shows cordon pears. Cordon refers to a type of stem training and pruning that results in a tightly upright growth form. The method works on pear or apple trees that produce fruit on spur-bearing shoots, which are short side shoots along stems. You’ll get the best harvest by planting more than one pear tree for cross pollination.
Fresh ripe apricots are nothing like their hard, store-bought cousins. A ripe apricot is actually too soft to ship, so the only way to enjoy that taste treat is to pick it fresh from the tree. Apricot trees are medium size, but you can find dwarf varieties. This fruit tree easily hold its own as an ornamental in the landscape. Some varieties are self-pollinating, but most need a partner nearby. In colder zones, look for varieties that flower later to avoid losing blossoms to late spring frosts.
Fragrant leaves, flowers and fruits make Kaffir lime a delight to grow, whether in the landscape or in a pot. Dwarf Kaffir Lime tops out at 6 to 10 feet and is versatile in the kitchen, prized for its leaves, fruit zest and juice. This is the must-have lime for preparing Thai, Lao and Cambodian cuisine. Mexican or key lime is another good choice for home gardens. Lime trees are very cold sensitive and must be protected from frost. Most limes are self-pollinating, although the flowers easily beckon bees with their sweet fragrance.
Whether you grow them in a pot or small backyard orchard, apples bring a familiar, cherished fruit to the landscape. Spring flowers transform trees into works of art. Choose dwarf or cordon-type (columnar) trees for landscapes and containers. Apple blssoms need to be cross-pollinated. Ask where you purchase your trees which varieties are compatible with yours.
Small, 1-inch fruits resemble tangerines and offer an unusual taste treat. The peels on calamondin are sweet, while the flesh has more of a tart zing. This is a citrus tree that’s commonly grown in containers. It’s one of the more cold-hardy citrus trees, tolerating temperatures to 20°F. The trees are highly ornamental with deep green leaves punctuated by white flowers or orange fruit.
When it comes to easy, figs are near the top of the list. Plants grow with few demands. Pruning may be top of the list, although if you grow naturally short types, like ‘Black Jack’ or ‘Improved Brown Turkey,’ pruning to control height isn’t needed. Some varieties send up suckers to form fig colonies that resemble an oversize shrub. You can also raise a fig tree in a container, which is one way to grow this tasty dessert fruit in colder zones. Figs are self-pollinating.
Don’t overlook lemons when planning an edible home landscape. Fresh lemons bring sparkle and color to the dinner table and play a key role in many dishes, including fish, vegetables, desserts and cocktails. Ripe ‘Improved Meyer’ lemon fruit lasts eight months or more on the tree. In colder zones, grow lemons in pots that you can haul outside for summer and place in a protected location come winter.
For a stunning fall display, you won’t go wrong adding persimmons to your landscape. Fall leaves offer a host of fiery hues, and fruits turn deep orange when ripe. Most unripe persimmons are astringent, but ripened fruits are referred to as “food of the gods.” Asian varieties tend to be shorter, while native American types are full-on trees. Look for dwarf varieties for smaller spaces. Persimmons aren’t self-fertile; you’ll need two trees for fruit production.
Botanically speaking, tangerines and mandarin oranges have the same Latin name. In California, ‘Dancy’ is a long-favorite variety, with loose skin and late-season ripening. For many orchard owners, ‘Dancy’ sets the standard for tangerine flavor. In the home garden, consider ‘Fremont’ tangerine, with fruit that’s wonderful fresh or juiced. Ripe fruit lasts up to 8 months on the tree. Another long-time California favorite is Ojai Pixie, which is usually sold as ‘Pixie’ mandarin.
To use pears in pies or other cooked dishes, choose the sugar or dry pack method. Sprinkle pear pieces with sugar, and let them sit for 10 to 15 minutes. The goal is to have the sugar dissolve and form a light syrup. The usual sugar volume is one-half cup per quart of pears, but you can vary this based on your own palette. Pack sugared pears into freezer bags or containers. Leave one-half inch of headspace in containers.
In the dry pack method, treat sliced pears to prevent browning, and place pears on a parchment-lined baking sheet. Slip the sheet into the freezer until pears are frozen. Pack them into freezer bags, removing as much air as possible. If your pears are destined for pie, try freezing pear slices in a parchment- or plastic wrap-lined pie pan. Once pears are frozen, slip them into a freezer bag. They'll be ready to drop into a pie crust and bake—no thawing required. Just use a slightly longer baking time.
If you'll ultimately use your pears to make sweetened sauce, jam, or fruit butter, use the unsweetened pack method. Heat pears in boiling water or apple or white grape juice for two minutes. Cool, and pack into freezer containers, leaving one-half inch headspace. Use crumpled parchment or wax paper to keep pears submerged in solution to prevent browning.