Apple and raspberry puree
These two fruits make great mixers with other foods and also taste great together. By pureeing separately and freezing, you can use in other dishes or stir together to make this puree.
Apple and raspberry puree

Ingredients

  • 1 apple
  • 1/2 cup raspberries
  • 1 cup of water

Method

Peel, core and cut the apple into small pieces.

Bring a cup of water to boil in a small saucepan and add the apple.

Turn the heat down a little and cook until soft - around 10 minutes. Don’t let the water boil dry - add a little more if you need to.

Once soft, puree together with the raspberries in a blender until smooth.

Peel, core and cut the apple into small pieces.

Place in a microwave-safe container with a little bit of water. Cover with cling wrap, leaving a corner free to allow steam to vent and cook on high for a minute or until soft.

Puree together with the raspberries in a blender until smooth.

Notes

  • If you’re introducing the raspberries for the first time, press the mixture through a sieve first to remove the pips.
  • Raspberries are not one of the top allergenic foods, but with advice as to when best to start babies on them varying widely, it might be ideal not to make it a first food, and rather introduce them a little later at around seven months. Hold off if baby has eczema or shows signs of allergies such as redness around the mouth, itching and rashes.
  • Can be frozen for up to six weeks. If you’ve used frozen raspberries, do not refreeze.
  • This recipe was created by Belinda Graham for Kidspot.
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