Most fruits and veggies have a bit of a texture change when you freeze them, but if you're not planning on eating them raw or in a salad that shouldn't be a huge deal. Onions and garlic lose a bit of flavor when they're frozen, but onion and garlic powder are cheap and can add that back in while still letting you get the texture and bulk of using the real vegetable.
The way I generally freeze fruit and vegetables is:
Get some re-usable silicone storage bags (I like re-usable, but it is perfectly fine to use ziplock bags or whatever)
Wash and dry the fruit/veggie
Slice or dice the fruit/veggie (you're going to want to prep these in some way - thawing a whole onion is a huge pain in the ass, but throwing a handful of frozen diced onion into soup is very easy).
If it's relatively dry - like apples, or onions, or mushrooms, toss the food into a bag and toss that bag into the freezer.
If it's relatively wet - like bananas or squash, arrange the food in slices or chunks on a piece of tinfoil or waxed paper and put that in the freezer, then come back in an hour or so and peel the food off of the paper and put the pieces into a bag, then back into the freezer.
Fruits and vegetables that are really juicy (watermelon, tomatoes, cucumbers) often don't freeze well (or at least they don't thaw well), but can be juiced or pureed and stored for later use (though I'm not quite sure what you'd use cucumber puree for, honestly).
This is ALSO a good place to remember that frozen fruits and veggies are just as healthy for you as fresh produce, and that putting a handful of frozen blueberries in your yogurt or mixing some frozen broccoli in with your mac and cheese counts as getting a serving of fruits or veggies.
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