Effects of refrigeration /freezing on fruit

[njscofflaw]

Ok I have a question that I couldn't find an answer to as it pertains to fruit. I searched and searched (native phpbb and google) but couldn't find any previous discussions on this.

In short, I was reading Tater's recipe for his peach brandy in order to adapt it to a persimmon brandy (wonderful recipe btw Tater). He had mentioned in it that he freezes his peaches overnight and then thaws them out. I was curious as to what effect this has on the sugars in certain stone fruit conmmonly used for distilling brandies, if any. I know certain fruits are "refrigerator friendly" and there's a lot of back and forth and opinion on the topic depending on who you talk to. In any of your experiences, have you noticed an issue with refrigeration/freezing and its effects on fructose / fruit sugars as it pertains to the final product taste and look?


We have a 90 year old persimmon tree that produces thousands of persimmons each year. I have about 3/4 of what I needed immediately so I threw the batch in the fridge (cranked up all the way) so they'll keep until the rest of the fruit softens up a bit, most likely in a few days. I'd freeze it, but my freezer isn't large enough. Am I ok with doing this or am I heading toward the wrong direction?

Thanks in advance to everyone for their time and assistance.


NJS