Originally Posted by sodypop
and use later in mead or wine? I hope so because I already froze them :-) Lemons, oranges, and limes. I don't have the time or space to use them right now and didn't want them to go bad.
You can freeze any fruit for preservation. It's just gonna depend on whether you want the fruit too look "pretty" when it's defrosted (like for cake decoration, patisserie stuff etc, which is why "soft" fruit either isn't frozen or it's "flash frozen" to maintain shape and texture as much as possible).
For citrus, I'd have thought it's probably more prudent (take that to mean "space saving"), to "zest" the outside of the fruit and bag that with records of how many fruit the zest is from, then press/juice the flesh and freeze that separately, again, recording how much fruit the juice was extracted from. The records (permanent marker in the plastic bag/container) is only really for recipe compliance, where X amount of fruit goes in a mix with Y amount of honey and Z amount of water, etc etc.....