I freeze all, or just about all fruits. Especially if that fantastic melon is ripe and we can only eat half.
With so many other seasonal fruits we are having an overload. I may have 50lbs of concord grapes this weekend...We'll have to juice that because of the seeds.
It is all about the density of the cell structure. How much water. Melons we cube and freeze quickly on trays, then load into zip-locks. Same with berries. Blueberries will become mushy thawed but because of the small size and the skins, they retain a bit of integrity still a bit cold and icy on cereal/yogurt/granola. I do dehydrate some fruits that are more dense. Freezing on a tray, then zip-locking or bagging, they are easy to take out a handful for breakfast. My husband will take out a handful of blueberries, some raspberries, frozen, and add to some granola/yogurt...off to work, and they thaw just a bit in a couple hours for a work breakfast.
They all freeze well, but like mentioned, the ones with a high water content are best used as ice in a frozen type of smoothy drink. I never add sugar. Just use frozen chunks in the blender. Some fruits freeze better if tossed in some lemon juice or citric acid before freezing...
I realize you do not have someone to freeze and blend a nice desert smoothy from such good fruits sent to you...but if you did, come cold weather and snow, that fresh fruit would be welcome in November and actually taste very close to fresh or at least similar to the summer memory, blended in an icy beverage almost like an ice cream if a bit of cream/or greek yogurt was added.
I freeze pounds of cherry toms the same way..freeze solid on trays, bagged, and use all winter. Grab a handful and use in blended drinks and tossed on egg tarts, pizzas etc.
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