Yes. And I'd put them in a freezer bag or well wrap them.

Eggbeaters (or similar products) is a pasteurized egg product, so it is safe to use in uncooked dishes. I've been using it lately to make homemade, salt-free mayonnaise. You could try it and see if it works.

Papaya and pineapple makes a great marinade (natural tenderizers) whizzed up with garlic, ginger, turmeric root, a bit of soy. Maybe some mustard. Some different ones and common in India. Vinegar and water to make a loose paste. Pork, chicken, meat cuts like flank. Flat packed in qrt zip-locks. Less freezer space. Good summer grill marinade. I also have a ton of berries but don't care for smoothies...too sweet and loaded with calories. We just grab a handful to have with yogurt and granola. Some fruit in smaller quantities may not be an irritant. I can't have pineapple at all, never could. Big gut irritant. Strawberries are too much for me but love blueberries. A warm compote, no added sugars, is just right for waffles in place of syrup. Smoothies using fruit from the freezer is also really cold. That with the acidity of pineapple? Maybe. (toss your berries in a bit of flour just before adding to muffins, etc. Keeps them from sinking and blooming/staining the final item). If your cook the berries down to a thick syrup compote...again, less room in the freezer.

Thanks for the reply. Here is the relevant information that I received today from a generalist plant expert : "...advantage in removing the dead leaves no later than the point in time when the plant starts pushing new growth; reason: the leaves being removed will increase the amount of light striking the middle of the tree, which increases the probability of back-budding. The increased air movement afforded by removal of the dead leaves increases the rate of respiration, which in turn increases the speed of the nutrient stream.... increased growth rate results. The dead leaves in no way represent a direct drain on the plant's energy reserves, but as noted can have a negative influence nonetheless.