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Puree Recipes For Baby

Stumped?

Here are a few easy puree recipes to get you going. Baby's first introduction to solid foods will be more about taste than texture, so these are designed to yield food that is easy for baby to swallow and digest.

The following recipes can be adapted to prepare a variety of fruits and vegetables when introducing solids to baby. Note that during the pureeing process, cooking liquid or water can be substituted with breast milk or formula, if you feel baby is not taking enough during his milk feeds.

Apple Puree Recipe

  1. Wash, peel and core 3-4 of your favourite variety of apples, removing any blemishes. Cut into small chunks and place into a saucepan.
  2. Add freshly boiled filtered water to the pan until apple chunks are covered. Cover saucepan and bring to the boil, then lower heat and simmer uncovered for 5 minutes or until tender.
  3. Remove from heat, and drain cooking liquid into a separate container and set aside. Puree to a smooth texture using either a hand blender or food processor, using some of the cooking liquid to achieve the right consistency.
  4. Allow the apple puree to cool before serving. Store any extra away for future use. Suitable for freezing.

Avocado Puree Recipe

  1. Wash and cut a ripe avocado in half. Remove the stone and further slice into quarters or even smaller sections.
  2. Peel each section, and cut away any blemished or bruised areas. Thinly slice into a bowl, and mash well with the back of a fork. Mix in a bit of cool boiled water to thin out the consistency.
  3. Avocado browns quickly when it oxidises, so serve immediately.
  4. If you are not using the entire avocado, rub the unused portion generously with fresh lime juice, wrap in cling film, and store in the refrigerator for later use. Not suitable for freezing.

Banana Puree Recipe

  1. Peel a ripe yellow banana, and thinly slice into a bowl, removing any bruised bits. Mash well with the back of a fork, adding a bit of cool boiled water to thin out the consistency.
  2. Serve immediately. Not suitable for freezing.

Broccoli Puree Recipe

  1. Wash a handful of broccoli, cut into small florets, and place into a saucepan.
  2. Add freshly boiled filtered water to the pan until broccoli florets are covered. Cover saucepan and bring to the boil, then lower heat and simmer uncovered for 5 minutes or until stalks are tender.
  3. Remove from heat, and drain cooking liquid into a separate container and set aside. Puree to a smooth texture using either a hand blender or food processor, using some of the cooking liquid to achieve the right consistency.
  4. Allow the broccoli puree to cool before serving. Store any extra away for future use. Suitable for freezing.

Carrot Puree Recipe

  1. Wash and peel 4-5 medium carrot sticks. Remove the ends and any blemishes, cut into chunks, and place into a saucepan.
  2. Add freshly boiled filtered water to the pan until carrot chunks are covered. Cover saucepan and bring to the boil, then lower heat and simmer for 10 minutes or until tender.
  3. Remove from heat, and drain cooking liquid into a separate container and set aside. Puree to a smooth texture using either a hand blender or food processor, using some of the cooking liquid to achieve the right consistency.
  4. Allow the carrot puree to cool before serving. Store any extra away for future use. Suitable for freezing.

Courgette (Zucchini) Puree Recipe

  1. Wash 2 medium courgettes, and cut the ends off. Cut away any blemishes, slice the courgettes, and place into a saucepan.
  2. Add freshly boiled filtered water to the pan until courgette slices are covered. Cover saucepan and bring to the boil, then lower heat and simmer uncovered for 5 minutes or until tender.
  3. Remove from heat, and drain cooking liquid into a separate container and set aside. Puree to a smooth texture using either a hand blender or food processor, using some of the cooking liquid to achieve the right consistency.
  4. Allow the courgette puree to cool before serving. Store any extra away for future use. Suitable for freezing.

Green Bean Puree Recipe

  1. Wash a large bunch of unblemished green beans, cut off the ends, and remove any strings. Place the prepared beans into a saucepan.
  2. Add freshly boiled filtered water to the pan until the beans are fully immersed. Cover saucepan and bring to the boil, then lower heat and simmer uncovered for 5 minutes or until tender.
  3. Remove from heat, and drain cooking liquid into a separate container and set aside. Puree to a smooth texture using either a hand blender or food processor, using some of the cooking liquid to achieve the right consistency.
  4. Allow the green bean puree to cool before serving. Store any extra away for future use. Suitable for freezing.

Mango Puree Recipe

If you are introducing mango to baby before 6 months, then it should be cooked first.

  1. Wash, peel and cut a ripe mango into cubes – try to choose one that is not so fibrous and stringy. Place a handful of cubes into a saucepan.
  2. Add just enough freshly boiled filtered water to the pan until the mango cubes are almost covered. Cover saucepan and bring to the boil, then lower heat and simmer gently for 5 minutes until soft.
  3. Remove from heat, and drain cooking liquid into a separate container and set aside. Mash well with a fork, or puree to a smooth texture using either a hand blender or food processor, using some of the cooking liquid to achieve the right consistency.
  4. Allow the mango puree to cool before serving. Store any extra away for future use. Suitable for freezing.

From 6 months, simply mash or puree a few chunks of ripe mango with a little bit of cool boiled water, for baby.

Parsnip Puree Recipe

  1. Wash and peel 4-5 medium parsnips. Remove the ends and any blemishes, cut into chunks, and place into a saucepan.
  2. Add freshly boiled filtered water to the pan until parsnip chunks are covered. Cover saucepan and bring to the boil, then lower heat and simmer for 10 minutes or until tender.
  3. Remove from heat, and drain cooking liquid into a separate container and set aside. Puree to a smooth texture using either a hand blender or food processor, using some of the cooking liquid to achieve the right consistency.
  4. Allow the parsnip puree to cool before serving. Store any extra away for future use. Suitable for freezing.

Peach Puree Recipe

If you are introducing peaches to baby before 6 months, then it should be cooked first.

  1. Wash, peel and cut a couple of ripe peaches in half. Remove the stone and any bruised bits, cut into small chunks, and place into a saucepan.
  2. Add just enough freshly boiled filtered water to the pan until the peach chunks are almost covered. Cover saucepan and bring to the boil, then lower heat and simmer gently for 5 minutes until soft.
  3. Remove from heat, and drain cooking liquid into a separate container and set aside. Mash well with a fork, or puree to a smooth texture using either a hand blender or food processor, using some of the cooking liquid to achieve the right consistency.
  4. Allow the peach puree to cool before serving. Store any extra away for future use. Suitable for freezing.

From 6 months, simply mash or puree a few chunks of ripe peach with a little bit of cool boiled water, for baby.

Pear Puree Recipe

  1. Wash, peel and core 3-4 of your favourite variety of pears, removing any blemishes. Cut into small chunks and place into a saucepan.
  2. Add freshly boiled filtered water to the pan until pear chunks are covered. Cover saucepan and bring to the boil, then lower heat and simmer uncovered for 5 minutes or until tender.
  3. Remove from heat, and drain cooking liquid into a separate container and set aside. Puree to a smooth texture using either a hand blender or food processor, using some of the cooking liquid to achieve the right consistency.
  4. Allow the pear puree to cool before serving. Store any extra away for future use. Suitable for freezing.

Sweet Potato Puree Recipe

  1. Wash and peel 2 medium sweet potatoes. Cut into chunks and place into a saucepan.
  2. Add freshly boiled filtered water to the pan until sweet potato chunks are covered. Cover saucepan and bring to the boil, then lower heat and simmer for 10 minutes or until tender.
  3. Remove from heat, and drain cooking liquid into a separate container and set aside. Puree to a smooth texture using either a hand blender or food processor, using some of the cooking liquid to achieve the right consistency.
  4. Allow the sweet potato puree to cool before serving. Store any extra away for future use. Suitable for freezing.


As you can see, single fruit and vegetable puree recipes are very easy to follow!

These are by no means the only puree recipes available to baby, and you’ll find that, once you get the hang of it, you’ll be pureeing every fruit and vegetable you have lying around...

All the fun comes from mixing the various flavours together – so please do share your most creative puree recipes!



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