Baby Plum Puree Recipes

BABY PLUM PUREE

Baby Plum Puree image

Buying baby food is as simple as picking the cans and containers off the grocery store shelf, but making it at home can be just as quick and easy. If the puree is too thick, you can thin it with breast milk, formula, or boiled water.

Provided by Martha Stewart

Categories Fruit

Yield Makes 3 cups or about 30 cubes

Number Of Ingredients 1

Ingredients

2 pounds ripe plums, pitted and quartered

Steps:

Simmer plums, covered, in a large saucepan with 1/4 cup water until tender, about 10 minutes. Transfer plums to a blender. Working in small batches, blend until smooth. Add up to 1/3 cup boiled and cooled water if needed. Pass mixture through a fine sieve for the smoothest texture. Fill 1/4-cup plastic containers or ice-cube trays with puree. Use same method for peaches, apricots, and other stone fruits.

BABY FOOD: PLUM

Baby Food: Plum image

Plums are a perfect staple ingredient to baby's diet, as well as great for mixing with several different foods. Plums are good refrigerated for 2 to 3 days or frozen for 3 months.

Provided by cfdwards

Categories 100+ Everyday Cooking Recipes

Time 20m

Yield 6

Number Of Ingredients 1

Ingredients

4 plums - peeled, pitted, and cut into small chunks

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add plums, cover, and steam until tender, about 10 minutes.
Transfer plums to a food processor and blend, adding water from the saucepan as needed, until desired consistency is reached. Allow pureed plums to reach room temperature before serving or freezing.

Nutrition Facts : Calories 20.2 calories, Carbohydrate 5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sugar 4.4 g

BABY PEAR-PLUM COMBINATION PUREE

Baby Pear-Plum Combination Puree image

This same method can be used for other fruit combinations when making homemade baby food.

Provided by Martha Stewart

Number Of Ingredients 2

Ingredients

1 1/2 pounds pears, washed, peeled, cored, and cut into 1-inch pieces
1 1/2 pounds ripe plums, pitted and quartered

Steps:

Simmer pears and plums, covered, in a large saucepan with 1/3 cup water until tender, about 10 minutes. Drain; reserve cooking liquid. Transfer fruit to a blender. Working in small batches, blend until smooth. Add up to 1/3 cup boiled and cooled water if needed. Pass mixture through a fine sieve for the smoothest texture. Fill 1/4-cup plastic containers or ice-cube trays with puree.

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