18 Delicious Stage 1 Baby Food Recipes Nutritious

Starting your little one on solids is an exciting (and messy!) milestone—but figuring out what to serve can feel overwhelming. Don’t worry, we’ve got you covered with 18 delicious, nutrient-packed Stage 1 baby food recipes that are as easy to make as they are to love. From creamy sweet potatoes to fruity oat blends, these wholesome purees will have your mini foodie grinning (and gobbling) with every bite!

Sweet Potato Puree

Zestfully, let’s embrace the simplicity and warmth of sweet potato puree, a dish that whispers comfort with every spoonful. It’s a humble creation, yet its velvety texture and sweet, earthy flavors can transform any meal into a moment of solace.

Ingredients

• 2 large sweet potatoes (about 2 lbs), peeled and cubed
• 1/4 cup unsalted butter, softened (or coconut oil for a vegan option)
• 1/4 cup heavy cream (or almond milk for a lighter version)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp ground cinnamon (optional, for a hint of warmth)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Spread the cubed sweet potatoes evenly on the prepared baking sheet. Roast for 25-30 minutes, or until they’re fork-tender and slightly caramelized at the edges.
3. Transfer the roasted sweet potatoes to a large mixing bowl. Add the softened butter, heavy cream, salt, and cinnamon if using.
4. Using a potato masher or an electric mixer, blend the ingredients until smooth and creamy. For an extra silky texture, pass the puree through a fine-mesh sieve.
5. Taste and adjust the seasoning if necessary. Serve warm, garnished with a pat of butter or a sprinkle of cinnamon for an inviting finish.

The puree should be luxuriously smooth, with a natural sweetness that’s subtly enhanced by the cinnamon. Consider swirling it into oatmeal or using it as a base for a savory bowl topped with roasted vegetables and a drizzle of tahini for a delightful contrast.

Avocado Mash

Kindly imagine the quiet of your kitchen in the early morning, the light just beginning to filter through the curtains, as you prepare something simple yet profoundly satisfying. Avocado mash, with its creamy texture and rich flavor, is a humble dish that speaks volumes of comfort and nourishment.

Ingredients

• 2 ripe avocados (look for slight give when pressed)
• 1 tbsp fresh lime juice (or lemon juice for a different tang)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a medium bowl.
2. Add the lime juice, salt, and black pepper to the bowl. Using a fork, mash the ingredients together until you reach your desired consistency—some prefer it chunky, others smooth.
3. Drizzle the olive oil over the mash and gently fold it in to incorporate, enhancing the creaminess of the avocado.
4. Taste and adjust the seasoning if necessary, keeping in mind the flavors will meld as it sits.
5. Serve immediately or cover with plastic wrap pressed directly onto the surface to prevent browning and refrigerate for up to an hour before serving.

Creatively, this avocado mash can be a spread on toast, a dollop on tacos, or even a standalone side with a drizzle of hot sauce for an extra kick. Its versatility is matched only by its simplicity, making it a staple for any meal.

Banana Baby Food

Kindly, let’s take a moment to appreciate the simplicity and nourishment found in making banana baby food, a gentle introduction to solids for the littlest ones among us.

Ingredients

• 1 ripe banana (look for one with brown speckles for natural sweetness)
• 1/4 cup water (or breastmilk/formula for added familiarity)
• 1 tsp lemon juice (to prevent browning, optional)

Instructions

1. Peel the banana and slice it into small pieces to ensure smooth blending.
2. Place the banana slices into a blender or food processor.
3. Add 1/4 cup of water to the blender for a smoother consistency. Tip: Adjust the amount based on your desired thickness.
4. Blend on high for 30 seconds, or until the mixture is completely smooth. Tip: Pause to scrape down the sides if necessary to incorporate all pieces.
5. For storage, stir in 1 tsp of lemon juice to maintain freshness and color. Tip: This step is optional but recommended if not serving immediately.
6. Transfer the banana puree into an airtight container and refrigerate for up to 3 days.

Zesty yet subtly sweet, this banana baby food offers a velvety texture that’s easily adjustable to your baby’s preference. Try mixing it with a dash of cinnamon for an aromatic twist or layer it with avocado puree for a nutrient-packed duo.

Peach Puree

Wandering through the farmers’ market this morning, the sight of ripe, golden peaches piled high in their crates inspired me to create something simple yet sublime. Their sweet aroma promised a puree that would capture the essence of summer in every spoonful.

Ingredients

• 4 large ripe peaches (freestone varieties are easier to pit)
• 1/4 cup water (adjust if peaches are very juicy)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 2 tbsp honey (or maple syrup for a vegan option)

Instructions

1. Wash the peaches thoroughly under cool running water to remove any dirt or residue.
2. Cut each peach in half around the pit, twist to separate, and remove the pit. Tip: If the peaches are stubborn, a small paring knife can help loosen the pit.
3. Slice the peach halves into quarters for easier blending.
4. In a blender, combine the peach slices, water, lemon juice, and honey. Tip: Start with less water; you can always add more to reach your desired consistency.
5. Blend on high speed for 1-2 minutes until the mixture is completely smooth. Tip: For an extra silky texture, strain the puree through a fine-mesh sieve to remove any fibrous bits.
6. Transfer the puree to a jar or container and refrigerate for at least 1 hour to chill and allow the flavors to meld.

Perfectly smooth with a vibrant peach flavor, this puree is a versatile delight. Drizzle it over yogurt for a quick breakfast, or fold it into whipped cream for an elegant dessert topping.

Carrot Puree

Sometimes, the simplest dishes bring the most comfort, especially when they’re made with care and a touch of love. Carrot puree, with its velvety texture and sweet, earthy flavor, is one such dish that feels like a warm hug on a chilly evening.

Ingredients

• 2 lbs carrots, peeled and chopped (for smoother puree)
• 3 tbsp unsalted butter (or olive oil for a vegan version)
• 1/2 cup heavy cream (substitute with coconut milk for dairy-free)
• 1 tsp salt (adjust to taste)
• 1/4 tsp ground black pepper (freshly ground preferred)
• 1/2 cup water (or vegetable stock for extra flavor)

Instructions

1. In a large pot, bring water to a boil over high heat. Add the chopped carrots and cook until tender, about 15-20 minutes. Tip: To check doneness, a fork should easily pierce the carrots.
2. Drain the carrots and return them to the pot. Add butter, heavy cream, salt, and pepper. Tip: For a richer flavor, let the butter melt over low heat before adding the other ingredients.
3. Using an immersion blender, puree the mixture until smooth. If the puree is too thick, gradually add water or stock until desired consistency is reached. Tip: For an ultra-smooth texture, pass the puree through a fine-mesh sieve.

Once blended, the carrot puree should be silky and rich, with a natural sweetness that pairs beautifully with roasted meats or as a base for soups. Offering a vibrant color and comforting taste, it’s also delightful when swirled with a dollop of Greek yogurt or sprinkled with fresh herbs for an elegant presentation.

Apple Sauce

Wandering through the kitchen on a quiet afternoon, the thought of making something simple yet comforting like apple sauce feels just right. It’s a humble dish that carries the warmth of home, perfect for those moments when you crave a touch of sweetness without much fuss.

Ingredients

• 4 large apples, peeled and cored (use a mix of sweet and tart varieties for depth of flavor)
• 1/2 cup water (adjust if you prefer a thicker or thinner sauce)
• 1/4 cup granulated sugar (or substitute with honey for a natural sweetness)
• 1/2 tsp ground cinnamon (add more if you love the spice)
• 1 tbsp lemon juice (to brighten the flavors and prevent browning)

Instructions

1. Chop the peeled and cored apples into small, even pieces to ensure they cook uniformly.
2. In a medium saucepan, combine the apples, water, sugar, cinnamon, and lemon juice. Stir gently to mix.
3. Bring the mixture to a simmer over medium heat, then reduce to low. Cover and let it cook for 20 minutes, stirring occasionally to prevent sticking.
4. After 20 minutes, check the apples. They should be tender enough to mash easily with a fork. If not, cover and cook for an additional 5 minutes.
5. Remove the saucepan from heat. Use a potato masher or fork to mash the apples to your desired consistency. For a smoother sauce, blend briefly with an immersion blender.
6. Let the apple sauce cool slightly before serving, or store it in an airtight container in the refrigerator for up to a week.

Rich in flavor and velvety in texture, this apple sauce is a versatile companion to pancakes, oatmeal, or even as a light dessert on its own. The balance of sweet and tart, with a hint of cinnamon, makes it a delightful treat that’s as nourishing as it is delicious.

Pear Puree

Falling into the rhythm of the kitchen, there’s something deeply comforting about transforming simple pears into a velvety puree. It’s a process that invites patience, yielding a sweet, subtly spiced result that feels both humble and luxurious.

Ingredients

• 4 ripe pears, peeled and cored (Bartlett or Anjou work beautifully)
• 1/2 cup water (adjust as needed for desired consistency)
• 1 tbsp lemon juice (to brighten the flavor)
• 1/4 tsp ground cinnamon (optional, for warmth)
• 1 tbsp honey (or maple syrup for a vegan option)

Instructions

1. In a medium saucepan, combine the peeled and cored pears, water, and lemon juice. The lemon juice not only adds flavor but also helps preserve the pears’ color.
2. Bring the mixture to a gentle simmer over medium heat, then reduce to low. Cover and let cook for 15-20 minutes, or until the pears are very tender when pierced with a fork.
3. Remove from heat and stir in the cinnamon and honey, ensuring they’re evenly distributed throughout the mixture.
4. Using an immersion blender or transferring to a stand blender, puree the mixture until completely smooth. If using a stand blender, be sure to allow some heat to escape to prevent pressure buildup.
5. For a finer texture, pass the puree through a sieve, pressing with a spatula to remove any remaining fibers.

Gently spooned into a bowl, this pear puree carries the essence of autumn in its smooth texture and sweet, nuanced flavor. Serve it warm over oatmeal, swirl it into yogurt, or let it cool to spread on toast for a simple, nourishing treat.

Green Bean Puree

Wandering through the quiet of the morning, I found myself drawn to the simplicity of green beans, their vibrant hue a whisper of summer’s promise. This puree, a humble blend of earth and ease, transforms the ordinary into a dish that cradles the soul with its creamy texture and subtle, verdant flavor.

Ingredients

• 1 pound fresh green beans, trimmed (frozen can work in a pinch)
• 2 tablespoons unsalted butter (or olive oil for a vegan version)
• 1/2 cup heavy cream (substitute with coconut milk for dairy-free)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (freshly ground preferred)
• 1 small garlic clove, minced (optional for a subtle kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the green beans and cook until tender, about 5 minutes. Tip: The beans should be bright green and easily pierced with a fork.
2. Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking process. This preserves their color and texture.
3. In a blender, combine the blanched green beans, butter, heavy cream, salt, pepper, and garlic if using. Blend until smooth, scraping down the sides as needed. Tip: For a silkier texture, strain the puree through a fine-mesh sieve.
4. Transfer the puree to a small saucepan and warm over low heat, stirring occasionally, for about 3 minutes. Tip: If the puree is too thick, adjust the consistency with a little more cream or water.

Gently spoon the puree onto a plate, its velvety smoothness a canvas for grilled meats or a cozy bed for poached eggs. The flavor, a delicate balance of sweet and earthy, invites a sprinkle of flaky sea salt or a drizzle of olive oil to finish.

Zucchini Puree

Evenings like these call for something light yet comforting, a dish that whispers of summer gardens and quiet moments. Zucchini puree, with its velvety texture and subtle sweetness, is just that—a simple pleasure that feels both nourishing and indulgent.

Ingredients

• 2 medium zucchinis, chopped (about 3 cups)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup vegetable broth (adjust for desired consistency)
• 1 clove garlic, minced (optional, for a hint of sharpness)
• Salt, to taste (start with 1/4 tsp)
• Freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add chopped zucchinis and minced garlic to the pan. Sauté, stirring occasionally, until zucchinis are soft and slightly golden, about 5-7 minutes.
3. Pour in vegetable broth, bringing the mixture to a gentle simmer. Cook for another 3 minutes, allowing the flavors to meld.
4. Transfer the mixture to a blender. Blend on high until completely smooth, about 1-2 minutes. For a thinner consistency, add more broth, one tablespoon at a time.
5. Return the puree to the saucepan. Season with salt and pepper, warming through over low heat for 1-2 minutes before serving.

Kindly note how the puree coats the back of a spoon, a sign of its lush texture. Its flavor, mildly sweet with a whisper of garlic, pairs beautifully with crusty bread or as a delicate sauce for grilled fish. Try swirling in a dollop of Greek yogurt for a creamy variation.

Pea Puree

Gently, as the morning light filters through the kitchen window, the simplicity of pea puree comes to mind—a dish that whispers of spring’s tender beginnings and the comfort of home. Its vibrant green hue and creamy texture offer a canvas for both the novice and the seasoned cook to explore the art of blending flavors and textures.

Ingredients

– 2 cups frozen peas (thawed for smoother blending)
– 1/4 cup heavy cream (for richness, can substitute with coconut milk for a vegan option)
– 1 tbsp unsalted butter (or olive oil for a lighter version)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1 tbsp fresh mint leaves (optional, for a refreshing twist)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add the thawed peas to the boiling water and cook for 2 minutes, just until they are bright green and tender.
3. Drain the peas thoroughly, reserving 1/4 cup of the cooking water for adjusting the puree’s consistency later.
4. Transfer the cooked peas to a blender or food processor. Add the heavy cream, butter, salt, and black pepper.
5. Blend on high speed for 1-2 minutes, pausing to scrape down the sides as needed, until the mixture is completely smooth. If the puree is too thick, gradually add the reserved cooking water, 1 tbsp at a time, until desired consistency is achieved.
6. Taste and adjust seasoning with additional salt or pepper if necessary.
7. For an extra layer of flavor, stir in finely chopped fresh mint leaves just before serving.
Unassuming yet elegant, this pea puree carries the essence of spring in every spoonful—its velvety texture and sweet, earthy flavors make it a versatile companion to grilled meats, a vibrant base for poached eggs, or simply enjoyed as a light, nourishing dip with crusty bread.

Pumpkin Puree

Evening light filters through the kitchen window as I ponder the humble pumpkin, its vibrant hue a whisper of autumn’s approach. Transforming it into puree feels like capturing the essence of the season in a jar, a simple yet profound act of culinary alchemy.

Ingredients

• 1 small sugar pumpkin (about 2 lbs), halved and seeded
• 1 tbsp olive oil (or any neutral oil)
• 1/4 cup water
• 1/2 tsp salt (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the pumpkin halves with olive oil, ensuring they’re lightly but evenly coated to prevent drying out during roasting.
3. Place the pumpkin halves cut side down on the prepared baking sheet. Roast in the preheated oven for 45-50 minutes, or until the flesh is tender when pierced with a fork.
4. Allow the pumpkin to cool slightly, then scoop the flesh into a food processor or blender, discarding the skin.
5. Add the water and salt to the pumpkin flesh. Process until smooth, pausing to scrape down the sides as needed for a uniformly creamy texture.
6. For a silkier puree, pass the mixture through a fine-mesh sieve, pressing with a spatula to remove any remaining fibrous bits.

Gently spoon the puree into a bowl, its velvety texture and sweet, earthy flavor a testament to the pumpkin’s natural simplicity. Try swirling it into morning oatmeal or folding it into pancake batter for a seasonal twist on breakfast classics.

Blueberry Puree

Perhaps there’s no simpler joy than the burst of flavor from fresh blueberries, transformed into a smooth, vibrant puree that dances on the palate. This blueberry puree is a humble yet versatile creation, perfect for drizzling over pancakes, swirling into yogurt, or as a base for more elaborate desserts.

Ingredients

• 2 cups fresh blueberries (frozen can work in a pinch, but thaw first)
• 1/4 cup water (adjust if you prefer a thicker or thinner consistency)
• 1 tbsp lemon juice (brightens the flavor, optional)
• 2 tbsp sugar (adjust to taste, depending on the sweetness of your berries)

Instructions

1. In a medium saucepan, combine the blueberries, water, lemon juice, and sugar over medium heat.
2. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking, about 5 minutes.
3. Reduce the heat to low and continue to cook for another 10 minutes, until the blueberries have broken down and the mixture has thickened slightly.
4. Remove from heat and let cool for 5 minutes before blending to avoid splatters.
5. Transfer the mixture to a blender and puree until smooth, about 30 seconds. For a seedless puree, strain through a fine-mesh sieve.
6. Allow the puree to cool completely before using or storing. It will thicken further as it cools.

Velvety and rich, this blueberry puree carries the essence of summer in every spoonful. Its versatility shines when paired with creamy desserts or as a vibrant topping for breakfast favorites, offering a sweet reminder of nature’s simplicity.

Spinach Puree

Falling into the rhythm of the kitchen, I find solace in the simplicity of transforming fresh spinach into a velvety puree. It’s a dish that whispers of comfort and nourishment, a gentle reminder of the earth’s generosity.

Ingredients

• 2 cups fresh spinach, tightly packed (baby spinach works best for its tenderness)
• 1/4 cup heavy cream (or substitute with coconut milk for a dairy-free version)
• 1 tbsp unsalted butter (or any neutral oil, for a lighter touch)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp ground nutmeg (a pinch more for a warmer spice note)

Instructions

1. Rinse the spinach under cold water to remove any grit, then pat dry gently with a clean towel.
2. In a medium saucepan over low heat, melt the butter, swirling it around to coat the pan evenly.
3. Add the spinach to the pan, stirring occasionally until it wilts completely, about 3 minutes.
4. Pour in the heavy cream, stirring to combine, and let the mixture simmer for 2 minutes to meld the flavors.
5. Transfer the mixture to a blender, add the salt and nutmeg, and puree until perfectly smooth, about 1 minute.
6. For a silkier texture, pass the puree through a fine-mesh sieve, pressing down with a spatula.

Zesty yet soothing, this spinach puree carries a delicate balance of flavors, its creamy texture making it a versatile base for poached eggs or a luxurious side to grilled fish. Try swirling it into warm pasta for an instant upgrade.

Broccoli Puree

Falling into the rhythm of the evening, I find myself drawn to the simplicity and comfort of a broccoli puree, a dish that whispers of home and heartiness. It’s a humble creation, yet its velvety texture and vibrant green hue speak volumes of the care poured into its making.

Ingredients

• 2 cups broccoli florets (fresh or frozen, but fresh lends a brighter flavor)
• 1/2 cup heavy cream (for richness, or substitute with milk for a lighter version)
• 1 tbsp unsalted butter (or olive oil for a dairy-free option)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground preferred)
• 1/4 cup water (as needed for consistency)

Instructions

1. Begin by steaming the broccoli florets over boiling water for about 5 minutes, or until they are tender enough to pierce easily with a fork.
2. While the broccoli is steaming, heat the heavy cream and butter in a small saucepan over low heat until the butter is melted and the mixture is warm, about 3 minutes. Avoid boiling to prevent curdling.
3. Transfer the steamed broccoli to a blender, add the warm cream mixture, salt, and pepper. Blend on high until smooth, about 1 minute. If the puree is too thick, add water a tablespoon at a time until desired consistency is reached.
4. For an extra smooth texture, pass the puree through a fine-mesh sieve, pressing down with a spatula. This step is optional but recommended for a silky finish.
5. Taste and adjust seasoning with more salt or pepper if needed.

Here, the broccoli puree stands as a testament to the beauty of simplicity, its creamy texture and subtle, earthy flavors making it a versatile companion to grilled meats or a comforting bowl on its own. Try swirling in a bit of pesto or topping with crispy fried onions for an unexpected twist.

Apricot Puree

Sometimes, the simplest ingredients can transform into something extraordinary, especially when they’re allowed to shine in their purest form. Apricot puree, with its velvety texture and sweet-tart flavor, is a testament to this truth, offering a versatile base for both sweet and savory creations.

Ingredients

• 2 cups fresh apricots, pitted and halved (ripe but firm for best flavor)
• 1/4 cup water (adjust as needed for desired consistency)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/4 cup sugar (or honey, adjust to taste)

Instructions

1. Wash the apricots under cold running water, then pat them dry with a clean towel.
2. Cut each apricot in half to remove the pit, ensuring all pits are discarded.
3. In a medium saucepan, combine the apricot halves, water, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally.
4. Reduce the heat to low and cover the saucepan, allowing the apricots to soften for about 10 minutes. Check occasionally to prevent sticking.
5. Once the apricots are soft and easily mashed with a spoon, remove the saucepan from the heat and let it cool slightly.
6. Transfer the apricot mixture to a blender or food processor. Add sugar, then blend until completely smooth, about 1-2 minutes. For a thinner puree, add a tablespoon of water at a time until the desired consistency is reached.
7. Strain the puree through a fine-mesh sieve to remove any fibrous pieces, pressing gently with a spatula.

Bright and luscious, this apricot puree carries the essence of summer in every spoonful. Its silky texture makes it perfect for drizzling over pancakes, swirling into yogurt, or even as a glaze for roasted meats. The balance of sweetness and acidity invites endless culinary explorations.

Mango Puree

Under the soft glow of the kitchen light, the thought of transforming ripe mangoes into a silky puree feels like capturing summer in a jar. It’s a simple pleasure, yet the process invites a moment of pause, a gentle stirring of anticipation and nostalgia.

Ingredients

• 2 cups ripe mango, peeled and diced (about 2 large mangoes, choose ones that yield slightly to pressure for sweetness)
• 1 tbsp lemon juice (freshly squeezed, to brighten the flavors)
• 1/4 cup water (adjust as needed for desired consistency)
• 1 tbsp honey (optional, for extra sweetness)

Instructions

1. Place the diced mangoes in a blender. For a smoother puree, ensure the mango pieces are evenly sized.
2. Add the lemon juice and water to the blender. The water helps in achieving a smoother blend without diluting the flavor.
3. Blend on high speed for 1-2 minutes, or until the mixture is completely smooth. Stop to scrape down the sides if necessary to incorporate all pieces.
4. If using, add honey and blend for an additional 30 seconds to combine. Taste and adjust sweetness or lemon juice as needed.
5. For a finer texture, strain the puree through a fine-mesh sieve, pressing with a spatula. This step is optional but recommended for a velvety consistency.

Rich and velvety, this mango puree carries the essence of tropical sunshine, perfect for drizzling over pancakes, swirling into yogurt, or freezing into popsicles for a cool treat. Its vibrant color and lush texture make it a versatile addition to both sweet and savory dishes.

Plum Puree

Vividly remembering the first time I encountered the simplicity and depth of flavor in plum puree, it’s a dish that whispers the essence of summer. This recipe, a humble yet profound celebration of plums, transforms them into a versatile puree that can elevate both sweet and savory dishes.

Ingredients

• 2 cups ripe plums, pitted and chopped (choose plums that yield slightly to pressure for optimal sweetness)
• 1/4 cup water (adjust as needed for desired consistency)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/4 cup sugar (or to taste, depending on the sweetness of the plums)

Instructions

1. In a medium saucepan, combine the chopped plums, water, and lemon juice. Stir gently to mix.
2. Place the saucepan over medium heat. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 15 minutes, stirring occasionally to prevent sticking.
3. After 15 minutes, remove the lid and add the sugar. Stir well to dissolve the sugar completely.
4. Continue to cook uncovered for another 5 minutes, or until the plums have completely broken down and the mixture has thickened slightly.
5. Remove from heat and let the mixture cool slightly before transferring to a blender. Blend until smooth for a silky texture, or leave it slightly chunky if you prefer more texture.
6. Pass the puree through a fine-mesh sieve to remove any remaining skins or lumps, ensuring a smooth consistency.

How the puree captures the essence of plums, with its vibrant color and balance of sweetness and acidity, makes it a delightful addition to yogurt, pancakes, or even as a glaze for meats. Its versatility is only matched by its simplicity, inviting you to explore its potential in your kitchen.

Conclusion

These 18 nutritious Stage 1 baby food recipes make mealtime easy and delicious! Whether you’re a new parent or a seasoned pro, these simple, wholesome blends are perfect for introducing solids. Give them a try, and let us know which ones your little one loves—we’d love to hear from you! Don’t forget to share this roundup on Pinterest to help other parents discover these tasty ideas. Happy cooking!