Frozen whole fruits are especially nice "icers"; they do the same chilling job that ice rings or ice cubes do, but are more colorful, do not dilute punch, and can be eaten later.Grapes, peaches, nectarines, plums, pears, apricots, lemons, cherries, and strawberries all freeze successfully. Of these, grapes and cherries stay close to the bottom of the punch bowl, while rest float on top. So always freeze one or two large bunches of grapes; then you can anchor smaller frozen fruit beneath them.Before freezing, wash and dry fruits. Arrange on foil, then freeze overnight or till frozen. At serving time, arrange in chilled punch bowl, and add punch. Remember--- don't use too much of the fruits or it may be difficult to ladle your punch.
These tips are on from The Good Housekeeping Cookbook Edited by Dorothy B Marsh (Harcourt, Brace & World, Inc, 1963), 687.