Instructions: In the middle of summer, its hard to imagine running short of fresh, ripe fruit - particularly in California, which produces a majority of the nations strawberries, peaches, nectarines and plums.

But the peak of the season, when prices are low and supply is high, is the perfect time to plan ahead and freeze fresh fruit for the long winter months ahead.

Just about any fruit is suitable for freezing, whether its whole, sliced, cut up or pureed. There are just a few tips to remember: Freeze at peak season when flavor is optimal, and be aware that the higher the water content of the fruit, the mushier it will be when it thaws.

Heres a guide to help you make summers fruit last: Maximum freezing time ranges from six to 12 months, depending on your freezer. Fruit cant be frozen as long in refrigerator-freezer combination units as it can in stand-alone freezers. And it loses quality faster in frost-free freezers.

Fruits should be fully ripened but still firm. Prepare small amounts - two to three quarts - at a time and work quickly. Freeze the fruit immediately after it is prepared. For tips on how to freeze specific fruits, see below.

There are three common ways to freeze fruit: unsweetened (dry pack), sweetened or in a sugar syrup.

Prevent discoloration
To prevent fruit from darkening with exposure to air, you may need to treat it with ascorbic acid, which can be found at drugstores in powdered, crystallized or tablet form, or at supermarkets in ascorbic acid-based products designed for home preservation. For dry and sugar packs, dissolve the acid in water and sprinkle it over the fruit before packing. If youre using syrup, add the acid to the syrup.

Dry pack: This method works particularly well with berries, grapes, figs and melons. Simply fill plastic freezer bags with prepared unsweetened fruit. Seal tightly, label and freeze.

Sugar pack: Fruit that you plan to use for fillings, pies or jams is often best packed in sugar. Most fruits, with the exception of those listed above, will have better flavor if packed with sugar. To sugar pack, sprinkle fruit with sugar and mix carefully to coat, allowing sugar to dissolve. Fill freezer containers, label and freeze.

Syrup pack: This method is best for fruit that you plan to use for non-baked desserts. Prepare a thin, medium or heavy sugar syrup, (see proportions below)

allowing 1 to 1 1/2 cups per quart of fruit. Fill freezer containers about one-third full with syrup. Add fruit to within 1 inch of top. Add more syrup, if necessary, to cover fruit. Press a small piece of plastic wrap or foil on top of the fruit to submerge in syrup and hold fruit in place. Remove plastic or foil.

Seal, label and freeze.

Thinner version

To make 3 1/2 cups of a thin or light sugar syrup, combine 1 cup sugar and 3 cups water in a large saucepan. Heat to boiling, stirring to dissolve sugar.

Chill before using.

For 2 1/2 cups medium sugar syrup, use 1 cup sugar and 2 cups water. and for heavy syrup, use 1 cup sugar and 1 cup water, which yields 1 1/2 cups syrup.

When its time to use your frozen fruit, thaw it at room temperature or submerge the freezer container in cold water. Use the fruit while its still icy. And remember: If the fruit was frozen with sugar, adjust your recipes accordingly.

Tricks of the trade for freezing fresh fruits Here are directions for freezing specific types of fruit, using plastic freezer bags or rigid containers.

Apricots: Rinse, leave whole or halve and pit. If not peeled, dip in boiling water 30 seconds to keep skins from toughening. Submerge in cool water; drain.

Mix 1/4 teaspoon ascorbic acid (dissolved in 3 tablespoons cold water, if desired) and 1/2 cup sugar with each quart of fruit. Pack apricots and liquid in bags or containers and press down, leaving 1/2-to 1 inch head space.

Berries (raspberries, strawberries, blackberries, boysenberries, blueberries): Rinse gently and drain well. To dry pack, spread berries on trays and freeze until solid, then transfer to bags or containers. To pack in sugar, mix 1/4 to 1/2 cup sugar into each quart of berries.

Cherries, sweet: Rinse, stem and pit. To pack in sugar, mix 2/3 cup sugar per quart of cherries. Pack, leaving 1/2 inch head space. Or freeze in a medium sugar syrup with 1/2 teaspoon ascorbic acid per quart of fruit. You can also tray-freeze cherries whole, with pits.

Figs: Rinse fully ripe fruit. Remove stems and dry pack.

Grapes: Rinse and stem. Leave seedless grapes whole and pop into freezer bags. Or pack halved and seeded grapes in medium or light sugar syrup.

Mangoes: Rinse and peel. Slice or cut into pieces, avoiding flesh near pit.

Mix 5 to 6 cups fruit with 1/2 cup sugar and 1/4 teaspoon ascorbic acid until sugar dissolves. Pack, leaving 1/2 inch head space. Or use any style sugar syrup with 1/2 teaspoon ascorbic acid per quart of syrup.

Melons: Cut in half; remove seeds and peel. Cut into cubes, slices or balls.

Dry pack.

Peaches and nectarines: Do not peel nectarines. To peel peaches, dip in boiling water 1 to 1 1/2 minutes, then plunge into cold water and slip off skins. Slice or cut in half. Mix with 1/4 teaspoon ascorbic acid and 1/2 to 2/3 cup sugar per quart of fruit until sugar dissolves. Or dry pack.

Pears: Peel, halve or quarter, and core. Heat in boiling medium or heavy sugar syrup for 1 to 2 minutes. Stir in 3/4 teaspoon ascorbic acid for each quart syrup. Cool. Pack fruit and syrup in containers.

Pineapple: Peel; remove eyes and cores. Cut into wedges, cubes, sticks or thin slices; or crush. Dry pack, leaving some head space. Or pack in sugar, mixing 1 cup sugar per 2 quarts fruit.

Plums: Rinse and dry well. Leave whole, halve or quarter. Use dry pack, a sugar pack with 3/4 cup sugar per quart of fruit or medium syrup with 1/2 teaspoon ascorbic acid per quart of syrup.

Rhubarb: Rinse and cut into 1/2 inch pieces. Dry pack, freeze in medium syrup, or use a sugar pack of 1 cup per quart of fruit.

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