Ripe kiwis are such a healthy treat! Depending on the variety, they can taste anywhere from honey-sweet to bright and tangy. While these exotic fruits are best enjoyed fresh, you can definitely freeze ripe kiwis in chunks, slices, or even as a puree to save for later.
Does it make sense to freeze kiwis?
Since kiwis are available year-round at most grocery stores, you usually don’t need to freeze them just to keep them in stock. However, frozen fruit is a total game-changer in the summer for refreshing smoothies or trendy “infused water.”
Freezing is also a lifesaver if you have a bunch of soft kiwis from a big harvest that you want to save before they go bad. Remember: only firm kiwis should be stored in a cool, dark place to ripen. Once they’re soft, it’s time to use them or freeze them!
How to freeze kiwis the right way
Freezing kiwis for later use is actually super easy. Just make sure the fruits you pick are ripe and fresh. Once you’ve peeled them, you can slice them up or dice them into small pieces. Your prepped kiwi will stay good in the freezer for about nine to twelve months.
One quick heads-up: because kiwis have such a high water content, they won’t keep that firm, fresh texture once they thaw. They’ll still taste great, but they will be much softer. If you want to avoid the “mushy” factor, try blending your ripe kiwis into a puree using a hand blender or food processor before freezing.
How to use your frozen kiwis
Frozen kiwis are incredibly versatile! Here are a few of my favorite ways to use them:
- Cooking up jams, preserves, or chutneys
- Blending into smoothies or cocktails
- Making a delicious dessert sauce
- Using as a cake glaze
- Mixing into fruit salads or oatmeal
- Adding to infused water (water flavored with fruit, mint, or cucumber)
- Stirring into yogurt as a topping
Alternatives to freezing
Since kiwis are so juicy, sometimes other preservation methods work even better than freezing. You can try drying or canning them instead. To dry them, simply peel and slice the fruit, then dehydrate them in the oven at about 120°F (50°C) for several hours. Pro tip: keep the oven door cracked open slightly to let the moisture escape!