FROZEN FRUITS USED IN ICE CREAM 13 



Effect of Crushing or Slicing the Berries 



Crushed and also sliced strawberries were frozen-packed for comparsion with 

 the whole fruit. The frozen crushed fruit was inferior in appearance because of 

 a faded-out, unattractive color. The surface layer of fruit was also rather badly 

 discolored. The flavor was not normal. On the other hand the sliced fruit re-" 

 tained well its color and flavor. No significant flavor differences could be de- 

 tected in ice creams made from sliced or whole fruit. Both the sliced and crushed 

 2:1 strawberries gave a sugar percentage in the syrup of 36, with a fruit to sugar 

 ratio of 1:1.05. These values are very similar to those for wholp-2:l strawberries. 



Frozen Raspberries 



Several varieties of raspberries were frozen packed in 1929 and 1930 by tho 

 same methods that were used for strawberries. Variety, ratio of fruit to sugar, 

 and a few syrup packs were frozen. The raspberries were full-ripe when packed. 

 The more important results are tabulated in Table 5. In all, 66 one-gallon cans 

 of raspberries were packed. Sugar ratio experiments were made for Cuthbert 

 and Herbert varieties as well as St. Regis, but the results were very similar and 

 hence are not presented separately. Several varieties were packed with a 4:1 

 ratio of fruit to sugar but with less satisfactory results than when the 3:1 ratio 

 was used. St. Regis raspberries are very seedy. Several gallons of the defrosted 

 berries were passed through a tomato pulper and the resulting seedless pulp 

 made into ice cream and ice. The yield of seedless pulp was 84 per cent in this 

 trial. The dry weight of seeds in Cuthbert and Herbert varieties was found to 

 be 8 and 7.3 per cent respectively. The removal of seeds in raspberries overcomes 

 one of the principal objections to the use of this fruit in ice cream, jams or even 

 as a dessert. 



Of the varieties of raspberries frozen, Cuthbert, Herbert and St. Regis were 

 most satisfactory both as frozen fruits and when used in ice cream. Though small 

 and seedy, the St. Regis possessed a good flavor and color. The purple and 

 black varieties as well as Ontario and Newman were of poor quality. The black 

 raspberries shriveled badly and were very tough and seedy. 



Raspberries frozen without sugar were of poor flavor and color as compared 

 with those containing sugar. The fruit did not stand up after defrosting. Dextrose 

 packs were poor in quality, the same defects being noted as in frozen strawberries. 

 The use of dextrose (corn sugar) cannot be recommended in frozen fruits. 



The main difl'erence in the raspberry packs was the distinct superiority of the 

 3:1 over the 2:1 fruit to sugar ratio. This was true in every variety tested. 

 Surface discoloration was always more marked on the fruit containing the 

 least sugar. As with strawberries, the fruit shrunk less and had less color in the 

 less concentrated sugar packs. It should be stated that all varieties of raspberries 

 have a distinct and fairly permanent characteristic flavor and that the differences 

 among varieties are not so great as in the case of strawberries. 



Frozen Peaches 



Peaches were frozen in each of the three years of the investigation. All were 

 harvested and frozen when fully mature. They were prepared for freezing by 

 lye-peeling in 5 per cent caustic soda solution, rinsing in clean, cold water fol- 

 lowed by trimming and slicing into eighths. Approximately 130 one-gallon cans 

 were frozen. Because of close similarities among varieties and ratios of fruit to 

 sugar, only representative samples are included in Table 6. 



Of the common New England-growTi varieties tested, Hiley, Elberta, Hale, 

 Crawford and Belle of Georgia gave the most promising frozen packs. These 



