Last year we tried freezing some of our surplus figs.
Basically just washed and halved and then frozen.
Only problem was when defrosted we didn't like the taste.
How can we freeze them so they taste more like they do before freezing.
Thanks

Hello, John. Thanks to a law passed by the U.S. Congress in 1860, the best sources of research based information about preserving fruits are the Cooperative Extension offices in each U.S. State. This link is from Utah: https://extension.usu.edu/canning/ou-files/FN_Harvest_2005-06pr.pdf This one is from Louisiana: http://www.lsuagcenter.com/~/media/system/2/c/7/2/2c72a9b64efdccf86ead0acb18e7738d/pub3018louisianafigslowres.pdf

Hope your figs taste better using one of their recommended methods for freezing.

Hi Christine,
Thanks for those links.
Now all I have to do is persuade my other half that sugar isn't always bad.
Otherwise we'll have to stick to using the figs as natural sweeteners with other fruit, like stewing with plums and then freezing the results. That comes out okay.

This University of Georgia link suggests that figs can be frozen in a water pack or with sugar substitutes: https://nchfp.uga.edu/publications/uga/uga_freeze_fruit.pdf  

Perhaps your better half would be willing to try freezing figs using two or three different methods and then compare the results to see how they taste.

I've probably got 2 cu ft in my chest freezer at the moment.
#1.Freeze them whole,halving them dilutes flavor.
#2.Thin pulped figs don't hold up well to freezing,they
     come out mushy and insipid.Try thicker pulped ones
     picked at the height of ripeness.
#3.Defrost them in the fridge.

Agree with Tyro. Freeze them whole. You can then use them for jams, jellies, or sauces. My experience so far is they all turn pretty mushy. The less ripe, firmer, ones will also hold up a little better to freezing than the super ripe soft ones. If you want to eat one as is, then eat it before they completely thaw. My daughter really likes these natural "figsicles". 


You can also dry them, and then freeze the dried ones. 

Hi,
Freezing did not have good results here either.
I like to eat figs at room temperature. Even fresh, if I put them in the fridge; I no longer find them as tasty as before.
So I make jam with them. I slice them in 4 or 8 and I don't use a mixer to make the jam smooth. I keep the bits of figs.
I really like eating bits of figs in my jam.

I've frozen them half way dried down and they come out much better than no drying.

However if you do that you might as well dry them more and then they don't need freezing. They are very good dried to where they are still chewy not crunchy dry.

Thanks for all your replies,much appreciated. It looks like freezing isn't the best approach especially for the thin skinned ones I was using.
I will have to try drying or the freezing semi dried.

  The best process that I've found is to freeze-dry them.  Freeze-drying preserves them for 25 years, and they then can be re-hydrated in just a few minutes, with them regaining their same taste and firmness as before they were processed.  And they are addictively delicious when eaten in the dry state.

...

Thanks Bluemalibu, they look good to eat right now. I'm sure you're right about the 25 years but I wouldn't be able to resist them that long to test out.

I have personally tried several varieties that Blue has freeze dried and they were all real tasty. Also, as he mentioned re-hydrating is not a bad option. I soaked a few in water for about 15 minutes and I was very surprised how close to fresh the flavor and consistently was.

I always use honey as a sugar substitute. Way better for you

When I googled freeze drying, I discovered that t is a complicated and expensive process.
Blue do you have any recommendations as to which machine, settings and time needed are best for figs?

Sas, you're right home freeze dryers are expensive. Perhaps natural sun drying or a dehydrator is the way to go.

I also found freezing was not good, just dehydrated 2 gallons of figs with better results.  this is a craigs list dehydrator with 9 trays, Set temp to 120 deg/ when almost dry I freeze them.  Takes less room in freezer,  They can be eaten as is or used in baking. 

Figs come out very nice using my $70 Nesco set at 120-135 for less than a day. I cut them in half. It's not too hard to get the moisture right for good eating with no rehydration. It cuts the room needed to store by 75%. I hold them in the fridge just to be safe.

I'm almost convinced<G>.On the bulk of varieties,I would agree,they are
smoothie fodder after being frozen.However on the Pretos/BM's,Strawberry
Verte's and others that you can semi dry down on the tree it's a different
ball game.The skin and pulp still retain good texture and have some crunch
to them.It's kind of nice to wake up to a plate of these Dec-May.