Sun dried "sapodilla" pieces can be frozen for a long time. Then re-moisten in milk/water till plump again. They make the best ice-cold chikoo shake!
If you can't dry them out first, simply lay in single layer on cookie sheets and freeze; once frozen scoop into an airtight container or bag and freeze. Jackfruit pieces, pitted loquat, cherries, pineapple chunks, etc can also be frozen this way. It keeps the pieces separated and thus it's easy to take out only what you want and not wait to thaw a whole big bag.
Dehydrated Jambu (Syzygium cumini - seeds removed) is great frozen. It stays chewy and tastes great ice cold!
Avocado puree freezes well for milk shakes and ice-cream
And my fav - Frozen Sugarapple pulp. - it does take a bit of effort to remove the seeds from the pulp, but frozen pulp makes to die for home made ice-cream and frozen yogurt.
A friend introduced me to "Frozen Cupuaçu pulp" - I think it's found in Brazil and it makes a wonderful drink.