The invention discloses a method for red bayberry fresh keeping by liquid immersion ultrarapid freezing. Red bayberries originate from mountain areas with temperate zone and subtropical zone moist climate in our country, are fruit treasure specially produced in our country, and have excellent color, fragrance, and taste, and abundant nutrition; but red bayberry fresh fruits quickly deteriorate and become rotten after being picked, are difficult to be kept fresh, and have a short shelf life. Red bayberry fresh-keeping methods widely used currently comprise low temperature air conditioning, preservatives, and general refrigeration technology, and the fresh-keeping periods are all not more than 15 days. The operation steps of the invention comprise: red bayberry raw material selection, packaging, ultrarapid freezing, freezing storage, and unfreezing. The obtained quick-frozen red bayberry has a greatly prolonged fresh-keeping period which is up to 100 days or even longer, and especially juice loss is extremely low after unfreezing; the texture is excellent; the taste is fresh; the nutrition preserving rate is high; the production energy consumption is low; the benefit is high; red bayberry value addition is realized; the rapid and healthy development of the red bayberry industry in our country is driven.