Back To Top Ways to Pack Fruit may be packed and covered with a sugar syrup. Mixed with dry sugar before packing. Sweetened Most fruits have better flavor, color and texture if packed in sugar or syrup. A few will freeze well without any sweetenings. The intended use of the fruit should decide the method chosen for preparing and packing the fruit.
Most fruits have better flavor, color and texture if packed in sugar or syrup.
Syrup made from sugar and water is used to cover less juicy fruits. These are good for desserts, either whole or in pieces. A 40 percent syrup is used for most fruits. Unsweetened Fruits that have tough waxy skins may be satisfactorily frozen dry without sweeteners. These include blueberries, currants, gooseberries, cherries, rhubarb, cranberries and raspberries.