Fruity Baby Breakfasts

For all these baby recipes I’ve made up batches of individual fruit or veg purees freezing them in my OXOTots Freezer Trays before popping them into ziplock freezer bags for easy storage and reheating for meals.

Peach Puree

Take 3-5 medium soft ripe peaches, remove the skins, chop up and place in a small saucepan with a little water. Bring to the boil and then reduce to simmering on a low heat so it doesn’t burn, until the pieces are softened but not soggy. Remove from pan, leaving any remaining water and blend to the desired consistency. If it’s too chunky or not smooth enough, add a little of the boiled juice at a time until you’re happy. Portion out into 1oz cubes or similar and freeze. It should make about 8-12 portions.

Plum Puree

Take 3-5 medium soft ripe plums, remove the skins only if you want to, chop up and place in a small saucepan with a little water. Bring to the boil and then reduce to simmering on a low heat so it doesn’t burn, until the pieces are softened but not soggy. Remove from pan, leaving any remaining water and blend to the desired consistency. If it’s too chunky or not smooth enough, add a little of the boiled juice at a time until you’re happy. Portion out into 1oz cubes or similar and freeze. It should make about 8-12 portions. Plum will normally make a much smoother puree than peach because the fruit is generally softer and less fibrous.

Pear Puree

Take 2-3 medium soft ripe pears and remove the skins. Chop up and place in a small saucepan with a little water. Bring to the boil and then reduce to simmering on a low heat so it doesn’t burn, until the pieces are softened but not soggy. Remove from pan, leaving any remaining water and blend to the desired consistency. If it’s too chunky or not smooth enough, add a little of the boiled juice at a time until you’re happy. Portion out into 1oz cubes or similar and freeze. Pear goes great with blueberries I’ve found.

Blueberry Puree

Take 300g fresh blueberries and place in a small saucepan with a little water. Bring to the boil and then reduce to simmering on a very low heat. Blueberries have a high sugar content and will burn if left to boil down too much. The fruit will gradually disintegrate. Blend in a food blender – if using a hand blender take care not to get covered in juice as it will stain. Portion out into 1oz cubes or similar and freeze.

Apple, Apricot & Cinnamon Puree

Take 3-4 sweet apples (Gala or Jazz) or cooking apples, skin, core and chop into a pan. Add in large handful of chopped dried apricots, approx 1cm depth of water and sprinkle with cinnamon. Bring to the boil then simmer until the apricots are soft. Remove from the pan, leaving the water and puree or mash to the desired consistency. Add water from the pan to make it smoother if needed. Portion out as per the other purees. This one goes really nicely in natural yoghurt because it is quite sweet. You could substitute the apricots with sultanas.

Breakfast Porridge

Reheat a portion of any two fruit purees together and add to your normal sized portion of baby porridge made up with your baby’s normal milk (breast, formula or cows). Make sure it’s not too hot and serve up.

Fruity Natural Yoghurt

Defrost any two fruit puree portions the night before. Add into approx 2oz portion of full fat natural yoghurt or plain fromage frais and mix well. Be prepared for some ‘sucked lemons’ faces the first few times but try different fruit combinations until you find a favourite. Peach & Plum go well together as do Pear & Blueberry.

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