Freezing is the easiest, most convenient way to preserve kiwifruit at home. The fruit retains its fresh flavor and green color.
Choose fully ripe fruit. Sliced fruit freezes and thaws evenly and is attractive. Crushed fruit may be used for meat tenderizing.
Kiwifruit is high in acid; adding sugar or sweetening improves the flavor.
Ascorbic acid crystals or commercial fruit preservatives added before freezing improve the flavor and color retention. Use 1 teaspoon crystals for 1 quart syrup.
For syrup pack: use 3 cups sugar to 4 cups water. For dry sugar pack: use 1 cup sugar to 1 quart kiwifruit slices; toss to coat before packing. For crushed fruit use 1 cup sugar for 1 quart fruit or to taste.
Slices may be frozen individually by placing on cookie sheet or tray and freezing; pack after freezing. Good for garnishes.
Rigid glass or plastic containers are best for syrup packs. Freezer bags may be used for slices or whole fruit.
Freezing does NOT inactivate the enzymes that affect protein. Therefore, frozen kiwifruit must be heated to boiling before it is used in gelatin dishes or milk dishes to avoid changes in these foods. Frozen kiwifruit will tenderize meats; small whole fruit may be frozen for this use.