When your baby is 4 to 6 months old and is ready for solid foods, you will want to use simple, homemade single-ingredient purees. Purees are easy for weaning babies to handle as they contain no lumps and help them getting used to eating food from a spoon. This slow transition is important as it might help you in identifying a food allergy.
Once you have proven your child’s tolerance to individual foods, you can try combinations to enhance flavor and likeability. Carrot, Banana and Apple purees tend to be the most popular with babies because they are smooth, mild-flavored, and slightly sweet. Don’t forget to thin them down to an almost liquid consistency for your baby’s first few meals.
1. Carrot Puree
Carrots are a wonderful for introducing your baby to solids because of their naturally sweet taste and pleasant texture. This simple preparation of carrots provides a rich supply of antioxidant beta carotene and vitamin A.
1 pound carrots (about 6 carrots), peeled and cut into 1/2-inch-thick slices
1. Place carrots in a vegetable steamer. Steam, covered, 20 minutes or until very tender. Remove carrot from steamer, reserving cooking liquid.
2. Place carrot in a food processor; process until smooth, adding cooking liquid, 1 tablespoon at a time, to reach desired consistency.
Choose large, older carrots as these are richer in nutrients than baby carrots.
2. Banana Puree
Often called a perfect first foods, bananas are rich in potassium and fiber. Bananas are also known as one of nature’s own antacids and are very gentle on the stomach. However, be careful not to overdo it as too much banana can cause constipation.
1/2 ripe banana, peel ripe banana– do not cook
1 tablespoon water, formula, or breast milk
1. Place banana in a food processor/food mill or blender and puree or you can also mash the banana in a bowl using a regular fork
2. Add formula/breast milk or water to thin or add cereal to thicken up.
Heat in microwave for 25 seconds prior to mashing for extra softness.
3. Apple Puree
Choose Gala, Golden Delicious, Rome, or Pink Lady apples for this puree. They are sweeter and less acidic than other apples such as Granny Smiths.
4 apples (about 2 pounds), peeled, cored, and quartered
1. Place apples in a vegetable steamer. Steam, covered, 12 minutes or until very tender.
2. Now place these tenderized apples in a food processor; process until smooth.
3. Add cereal (if desired) to thicken up the mix.
Ask your pediatrician about adding some cinnamon for new flavours.
The riper the fruit, the less steaming time it takes to soften the flesh, so use the lower end of the cook time range.