Ingredients
Equipment
Method
- Wash and peel the persimmons. Remove the leafy tops, cores, and any seeds. Roughly dice the flesh. Wash the blueberries thoroughly.
- Place the prepared persimmons, blueberries, and washed basil leaves into a blender or food processor.
- Blend until completely smooth. Add a little water, prepared infant formula, or breast milk if needed to adjust the consistency.
- Check the texture before serving to ensure it's appropriate for your baby's developmental stage. Serve immediately or refrigerate promptly.
Notes
Recipe Tips:
- Choose ripe, soft Fuyu persimmons for the best flavor and consistency.
- Always remove the leafy tops, cores, and any seeds before blending.
- For an extra-smooth puree, use a high-powered blender.
- Add liquid gradually to avoid making the puree too thin.
- Start with small amounts of herbs or ginger when introducing new flavors.
- Try mixing the puree with plain, unsweetened whole-milk yogurt if your baby has already tried and tolerated dairy.
- Refrigerate homemade baby food promptly in an airtight container for 1–2 days, or freeze in individual portions for 1–2 months for best quality.
- Discard any leftovers from your baby's serving bowl.
