How to make fruit puree. Berry puree

Fruit puree is usually included in the first complementary feeding regimen for infants. Puree is also given to patients during the recovery period, as it is perfectly absorbed by the body, improves digestion and strengthens the immune system. They start the first complementary foods with applesauce, as it has the most gentle effect on the body. Fruit purees can be single-component (from only apples, pears, apricots, peaches, etc.) or multi-component (for example, from bananas and apricots or apples and pears). Dried fruits, cherries, papaya, plums, strawberries and other berries and fruits are also used to make baby purees. Fruit purees can also be prepared with vegetables (such as pumpkin or carrots), cottage cheese or milk. Sometimes to give desired consistency V fruit mix pour in a little warm water. There is no need to use sugar or other sweeteners to make baby fruit puree. Puree should be prepared immediately before feeding itself, so large proportions should not be taken.

In general, there are 2 main ways to prepare fruit puree. The first involves grinding or grinding pulp in a blender raw fruit and berries, the second - primary heat treatment (as a rule, cooking) and further grinding in a blender or rubbing through a sieve. Special attention it is necessary to pay attention to the mixing process, since there should be no lumps in the puree. Serving fruit puree usually an hour to half an hour before the main meal and not preheated. Fruit puree should be room temperature.

Fruit puree - preparing food and dishes

In order to prepare a tasty and healthy fruit puree, you need to prepare next dish and others kitchen utensils: a small saucepan, a sieve, a knife, a cutting board, a vegetable and fruit peeler, a vegetable cutter, a grater, a bowl and a blender.

So fruit purees are mainly prepared for baby food, the preparation of ingredients must be approached with special care. Fruits need to be washed several times a day. hot water, and even better - pour boiling water over it. It will also help to peel the fruit easily and quickly. The skin must be removed in any case. You also need to cut out the seeds, remove the bones and cut off the "tails". The pulp is usually finely chopped, after which you can proceed to the preparation of the fruit puree itself.

Fruit puree recipes:

Recipe 1: Fruit Puree

The simplest one-component fruit puree recipe includes a pear or an apple. It is with this puree that the first complementary foods begin. Only used for cooking fresh fruits and some water.

Required Ingredients:

• 1 apple or pear;
• 45 ml filtered water.

Cooking method:

Fruits should be thoroughly washed in hot water, peeled and cut into cores. Cut the pulp, add water and cook until soft, then simmer until almost all the water has boiled away. There should be about 14-15 ml of water left. In the process of preparing fruits, you need to add liquid and look at the consistency. Boiled fruits need to be pureed with a blender.

Exactly the same puree can be prepared from fresh fruit: Wash an apple or pear thoroughly, peel and cut out the seeds. Grate on fine grater and grind through a sieve (or puree with a blender). Add a little warm to the puree boiled water and mix thoroughly. You can give such fruit puree to babies from six months.

Recipe 2: Banana and Apricot Fruit Puree

Very tasty and sweet fruit puree that your child will definitely like. This puree can be fed to children from the age of eight months.

Required Ingredients:

• Half a ripe (but not overripe) banana
• Apricots - 2-3 pcs.

Cooking method:

Wash the fruit, remove the peel from the banana, mash the pulp with a fork. Remove pits from apricots, grind the pulp through a sieve. Put the pulp of both fruits in a bowl and mix with a blender so that there is not a single lump.

Recipe 3: Fruit puree with milk

This fruit puree can be given to children from eight months. For cooking, several fruits are used, dried fruits, a little special baby milk and water. Fruit puree from bananas, pears and apples is very healthy and nutritious.

Required Ingredients:

• Half a pear;
• half ripe banana;
• Half a green apple;
• 30 ml filtered boiled water;
• 15 ml of baby milk;
• Dried apricots - 4-5 pcs.

Cooking method:

Pear, apple and banana thoroughly washed and peeled. Cut out the seeds from the pear and apple, cut off the dark ends from the banana. Rinse the dried apricots thoroughly and steam for a few minutes in boiling water. Cut dried apricots and apple in small pieces, immerse in water and put to boil for 5 minutes under a closed lid. Chop the pear and put it in a saucepan, cook the fruit for a couple more minutes. Mash the banana with a fork. Drain the water from the pan, add the mashed banana to the fruit and warm milk. Grind the contents of the pan with a blender.

Recipe 4: Peach Fruit Puree

One-component peach fruit puree is very well absorbed by the child's body, improves digestion and strengthens immune system. You can safely include such puree in the diet of a seven-month-old baby. You can also use apricots instead of peaches.

Required Ingredients:

• Peaches or apricots - 5 pcs.;
• Water - 1 glass.

Cooking method:

There are two ways to prepare peach puree.

Method 1:

Wash the fruits thoroughly, pour over with boiling water and remove the skin, cut in half and remove the seeds. Grind the pulp through a sieve, mix the mass thoroughly until smooth, so that there is not a single lump.

Method 2:

Rinse the fruits, pour over with boiling water, remove the skin. Remove the bones, cut the flesh into several pieces. Immerse fruit in water and cook until soft. grind ready fruit through a sieve or grind with a blender.

Recipe 5: Apple Cherry Fruit Puree

Very tasty and healthy fruit puree that any kid will like. Suitable for feeding children from seven months. For cooking, you need an apple and fresh cherry.

Required Ingredients:

• Half an apple;
• Cherry - 4-5 pcs.

Cooking method:

Wash the fruits thoroughly in hot water, then pour boiling water over them and remove the skins. Remove the pits from the cherry and cut the core from the apple. Put the fruit in a bowl and grind with a blender. You can also grate the apple on a fine grater and grind together with the cherry through a sieve. Mix the finished fruit puree thoroughly.

Only the freshest and ripe fruit. Before proceeding with the preparation of mashed potatoes, the fruits must be carefully sorted out, discarding spoiled, overripe, damaged or rotten specimens.

If the child is prone to allergic reactions, it is better to puree green or yellow varieties apples, as the red ones can cause a rash.

You need to be especially careful with bananas, as they contain quite a lot of sugar, so if someone from close relatives suffers from diabetes must take into account the hereditary factor.

Plum fruit puree should be given in small amounts, as plums have a laxative effect. In general, the older the child becomes, the more varied the menu can be, including all new fruits and berries.

If it is necessary to pre-boil fruit to prepare fruit puree, this should be done as soon as possible, as the long heat treatment leads to the destruction of vitamins and nutrients. You need to cook fruits over low heat under a closed lid; during the cooking process, it is not recommended to often lift the lid. It is better to drain the broth into a separate bowl, as it can be added to ready-made puree to give the mixture the desired consistency.

Many housewives preserve fruit puree for the winter. It can be used for cooking many dishes and baking. The finished fruit puree is poured into clean prepared jars and sterilized. Sometimes a little sugar is added to the fruit mass.

Fruit and berry puree is one of the types of preparations for the winter, puree can be used as food for children, as a filling for pies, as a layer for cakes and for making jelly and sauces. Puree is a highly crushed fruit mass that can be made from almost any fruit and berry. Excellent puree is obtained from apples, pears, plums, raspberries. Fruits of any quality, degree of maturity and color of fruits are suitable for making mashed potatoes, the main thing is that they are not rotten and with signs of other spoilage. Fruits can be of different sizes and shapes, those that were not suitable for harvesting in general. The selected fruits must be washed well and cut off the spoiled places.

The preparation of puree is made by softening the tissues of the fruit and grinding by rubbing. Fruit softens best when heated, this process destroys oxidative enzymes, which improves the quality of the puree.

There are several ways to warm up; fruits can be boiled, baked or steamed. It is better to boil fruit in a saucepan with the lid closed. To preserve vitamins as much as possible and avoid losses biologically active substances, when boiling, put fruits in a saucepan and pour a small amount of water. There should be enough water so that it can boil until the fruit is completely softened. The lower layers of fruits are boiled in water, and the rest are heated with steam. Well-boiled fruits become soft and easily pierced with a wooden stick. The water is then drained, and the fruit is used to make puree. The decoction can be used as a compote in hot and cold form.

To prepare fruits for steamed puree, you need to use a double boiler or a simple sieve or colander. The fruits are placed in a colander and put on a pot of boiling water and are on it until softened. The loss of vitamins and nutrients is minimal.

Most The best way preparing fruit for puree is baking. Fruits are placed whole or in pieces on a baking sheet, in a bowl or pan and put in the oven or oven. Bake until softened, while the fruit completely retains all useful qualities. Baked fruits are used to make puree.

After preparing the fruit in any of the ways, you can proceed directly to the preparation of fruit puree. The fruits must be rubbed through a sieve with holes of 1-1.5 mm. Berries with small seeds should be rubbed through a hair sieve. Puree should be without foreign inclusions, without seeds and parts of the skin, look like a homogeneous mass.

Canned fruit puree with or without added sugar. The mashed potatoes laid out in jars are pasteurized depending on the volume of the jars and corked. You can apply the method. Store puree in a cool place.

How to cook jam.

Fruit puree is an excellent base for making jam. The best jam can be made from fruits rich in pectin, especially apples. However, other fruits are also obtained excellent jam if you add applesauce to them. The consistency of jam depends on the amount of sugar added to the puree.

Fruit puree is mixed with sugar and simmered with constant stirring. If it is difficult to cook jam at one time, then you can cook it for 2-3 days. After the last boiling, hot jam is packaged in jars and corked. Well-prepared jam can not be hermetically sealed, it will be perfectly stored under ordinary lids. Jam cooked at home is an excellent filling for pies and pies.

Mashed fruit or berries, which is rubbed raw or boiled through a fine sieve, is called rubbed mass. In this mass, the seeds are removed. Pureed masses can be prepared from apples (apple puree), black currant, red currant, raspberry, sea buckthorn, chokeberry, viburnum, honeysuckle.

Crushed fruits or berries have a coarser texture. They are pounded or passed through a meat grinder, they are not rubbed through a sieve. Crushed most often blackcurrant, raspberries, strawberries.

To prepare puree, fruits or berries are sorted, washed well, heated or boiled to soften. It is impossible to wipe fruits such as apples and pears without boiling. Heating fruits or berries inactivates the action of oxidative enzymes in them, so the puree does not oxidize. There are several ways to heat fruits or berries: boil them in water, scald them with steam or stew them.

Dilution in water. The fruits are placed in a saucepan, poured a small amount of water, bring to a boil and boil until the fruit softens. But with this method a lot valuable substances passes from fruit to water. That was less losses, you can boil several servings of fruits in this water. You can take a little water, two or three glasses per pan, but in such a way that the apples do not burn, and evaporate over low heat. Then the water remaining after boiling can be added to the fruit and berry mass when rubbing.

Steam scalding. It is best to do this in juicers. Juice displaced by steam can be poured into pureed puree or used in pure form. If there is no juicer, then you can do this: put the fruits in a saucepan, put it in a saucepan bigger size, at the bottom of which a circle is placed. Water is poured so much that it fills the space between the bottom of the first and second pans. The smaller pan should be open. The steam formed when the water is heated steams the fruits. IN this case losses nutrients negligible, but it takes more time to scald the fruit.

Can put out fruits in the oven until softened, after which it is easy to rub them through a sieve.

A sieve for wiping fruits can be made at home from sheet of stainless steel or tinplate. The holes in it should be 1.0 - 1.5 mm in diameter. Apple seeds, the rough parts of the seed chamber, will not pass through such holes.

For berries - raspberries, black currants - this sieve is unsuitable. They are rubbed through a hair or metal woven sieve. The resulting puree is used to prepare mashed masses.

Pureed masses can be preserved in in kind, i.e. as semi-finished products, and with the addition of sugar for direct consumption.

Canned sugar is called fruit sauces . Granulated sugar is added to the fruit puree at the rate of 100-200 g per 1 kg of puree, mixed well when heated until the sugar dissolves, brought to a boil and hot packaged in jars, sterilized and hermetically rolled up.