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Pureed Summer Fruits
Take advantage of summer's bounty of fruits with this healthful recipe.
Serves: Makes about 6 cups
Ingredients:
- 3 pounds fresh plums, peaches, apricots, or nectarines
Directions:
- If your fruit is organically grown, then leave the skin on after a thorough rinse. If your fruit is not organically grown, peel the fruit. Cut the fruit into chunks, discarding the pits.
- Put the fruit in a steamer basket in a large pot with 1" water. Cover and bring to a boil over medium-high heat. Reduce the heat to medium and steam for 10 minutes or until the fruit is soft but not mushy.
- Uncover and let the fruit cool slightly in the pot. In batches, puree the fruit in a blender or food processor to a consistency appropriate for your child.
- Pour the fruit puree into storage containers or ice cube trays. Let cool completely before refrigerating or freezing. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
- You will always have a use for pureed fruit, so double or triple this recipe and freeze it for weeks of quick breakfasts and desserts. This is especially useful if your baby's favorite fruit is seasonal.
Reprinted from The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You by Joohee Muromcew. Copyright © 2003 by Joohee Muromcew. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.
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