There are multiple reasons for making fruit puree. Access to organic baby food, made from real fruits and vegetables, as well as saving money, are some of the benefits of making baby food at home.
You could also use pureed fruit to make a fruit punch or fruit roll up. Drying your own fruit puree is an easy way to preserve the flavor and nutrition of fresh, delicious produce. We’ll also show you some insider secrets that’ll allow you to create an authentic fruit juice powder that has a 3-month long shelf life.
The process is simple. Whether you’re making hummus, spread or baby puree, it’s only a matter of softening then blending the fresh produce.
Baby puree recipes
One of the best aspects of puree recipes is that they’re so easy to make. In terms of 6 month baby food for your toddler, there are a lot of options and they’re all nutritious and healthy.
There are multiple forms of homemade baby food. Adapting to the digestion of solid foods can be tough for babies, so we recommend liquefying the baby food puree as much as possible, so there aren’t any lumps in the mix. You can introduce varieties of produce, whether for aiding indigestion or for trying new flavors and nutrients, later on.
The following are only a few examples. Commonly used ingredients include carrots, spinach, apples, mango, baby rice and virtually any kind of fruit you can imagine.
Banana puree with pear and ginger
The added ginger in this pear puree is great for relieving nausea and headaches. It’s also easy to create soft baby food by steaming or boiling the fruit, as well as to create a month’s supply in one sitting.
- 8 pears
- 4 bananas
- 1 cup water
- 1 tsp. minced ginger
Peel the banana and pears. Slice the pear, removing the core before boiling water in a large saucepan. We recommend using a steamer basket, which you can find for about $5, and quickly steaming the fruit for 5 minutes.
Peel the ginger skin, grating enough fresh ginger for the recipe. Process it into a mince before adding the remaining ingredients, and liquefying them in the blender. Add water or baby formula as necessary.
One of the most effective ways to store fruit puree in this form is by freezing it. Since 6 month-old babies only eat up to 2 tablespoons at a time, consider using containers that each allow for a 2- or 3-day supply.
Mango puree with kale and ginger
The addition of kale brings a healthy amount of vitamin C with it. You’ll see that while it can be a bit messy to work with mango, it’s a small price to provide healthier, more enriching food at less cost than store-bought baby food.
- 8 mangos
- 8 pears
- 2-3 cups kale (or 1/3-1 cup dried kale powder)
- 2 cups water
Peel, pit/core and shop the mangos and pears. Remove the kale leaves from their stem, then chop them finely before grating and mincing the ginger in your food processor.
Pour about 2 inches of water into a large saucepan and bring it to a boil. Using a steamer basket, soften the fruits and vegetables for about 5 minutes, saving the water from the steamer to use in the baby food recipe.
Add everything to a food processor and liquefy. Add water as needed, and use the same processing and storage methods as the previous recipe.
Expert tips for family and baby food recipes
A vegetable dehydrator has enormous potential. For example, we used ginger and kale in our baby food recipe, both of which could be kept fresh, authentic and easy to manage via drying.
Simply add both ingredients to dehydrating trays. Dry at 135 degrees F until the moisture is thoroughly removed, then store them in vacuum-sealed bags. When ready to use, grind them in a food processor.
Purchasing high-quality, grass-fed and organically-grown foods in bulk is a terrific way to save money, but doesn’t prevent spoilage. Dry food to save money. Simply use your food dehydrator to keep the original nutrients and flavors perfectly intact for months!
A fruit dehydrator is an excellent way to provide your family with more options for fresh and organic produce!