We fill our fruit bowl on market day each week, and if any of it ripens too quickly, we simply cut it up and freeze it to give us a good pudding base on hand at all times. It’s best to lay the pieces of fruit flat on trays with space between them, so they don’t freeze into one solid block. Our daughter has a small bowl of frozen fruit for pudding most evenings, but when we’re feeling fancy, we blend it up into today’s soft-serve-like sorbet and top it with grated chocolate, coconut, seeds and/or nut butters. It’s best eaten immediately, or at least within a few hours of making, but it will keep in the freezer for up to six months. If it becomes hard and icy, cut it up, blend again until smooth, and freeze in an ice-cube tray for ease of use.
