Fruits and vegetables that require cooking
Suitable fruit – apples, apricots, dates, peaches, pears, plums, rhubarb (leaves completely removed), nectarines
Suitable vegetables – beans, carrots, cauliflower, broccoli, peas, squash, potato, parsnip, sweet potato, turnip, pumpkin, spinach, zucchini, mushrooms
- Wash, peel (if necessary) and chop fruits or vegetables.
- Place in a small saucepan; pour over enough water to cover; bring to the boil, simmer until tender.
- Drain, reserving some of the cooking liquid. For younger babies, push fruit or vegetables through a sieve or blend in a blender until smooth, adding some of the reserved cooking liquid until the required consistency is reached. For older babies, simply mash with a fork, adding some of the reserved cooking liquid for a smoother consistency if required.
- Puree can now be frozen for use at a later date.
- For convenient quantities, place puree into ice cube trays and freeze. Each cube is equal to about 1 tablespoonful, which is just right for babies starting out.
NOTE: when using a frozen puree, ensure any uneaten portion is discarded. It is not suitable for refrigeration or freezing. Preparation and Cooking times will vary according to the fruit or vegetable being prepared and cooked
Fruits that don’t require cooking
Suitable fruits – avocados, bananas, melons, figs, mangos, pawpaw, strawberries, tomatoes, blueberries, raspberries
- Wash, peel (if necessary) and chop fruit, removing any seeds where needed.
- For younger babies, push fruits though a sieve or blend in a blender until smooth, adding some cooled boiled water, until the required consistency is reached. For older babies, simply mash with a fork, adding some cooled boiled water for a smoother consistency, if required.
- Not all uncooked fruits are not suitable for freezing, but can be refrigerated for up to 1 day.
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