Posted: 15/07/2015 at 19:10
Hello again - I had to look up the reason for blanching in the old book I have! This is what it says ",,,,Blanch: to heat vegetables in boiling water, or to steam just long enough to slow or stop enzyme action".
I don't think you need to blanch fruit, but if freezing apples for example, the book recommends slicing them straight into a container part-filled with a cold 40% syrup. I only freeze cooked apple anyway i.e. not quite to the puree stage, but what I'd call "stewed" a bit. I thaw it and use it in pies, or apple flan with a bit of grated lemon rind and some sugar to taste. For the flan, I cover the thawed apple with thinly sliced raw eating apples and then cook it. When it's cooked I brush some melted apricot jam over the top whilst it's still warm from the oven. It cools to make a lovely-looking glaze. Delicious too.
Even if you freeze fruit in sugar/sugar syrup, you can discard this before eating the fruit, so increased sugar consumption shouldn't be too much of an issue. It seems as though the sugar acts as a kind of preservative and the fruit itself doesn't absorb much of it anyway.
p.s. the book I referred to was published in 1968!