Apricot Puree.

I no longer make a lot of single purees these days now that Poppy is almost 21 months, but apricot puree to go with greek yogurt remains a frequent staple on the breakfast menu given its great taste and nutritional benefits. Apricots are type of a stone fruit, like plums, and are often referred to as a superfood. They are packed with vitamins and nutrients! Apricots are full of vitamin C, E and A and beta-carotenes which benefit the immune system as well as eye and skin health. They also have a high amount of antioxidants, flavonoids in particular, which have been shown to aid with reduction in acquiring diseases such as diabetes and heart disease. Bonus, they also have a high fiber content which is beneficial to gastrointestinal health. They are overall low in fat and calories and have a such a natural sweet and tarty taste that they are the perfect addition to one’s diet.

Here are some posts with more detailed instructions on how to make purees and considerations for when and why to choose organic items.

Puree Preparation:

Dried Apricots. I sometimes have difficulty finding fresh apricots in Western Pennsylvania, especially when not in season, but dried apricots are usually available. Dried fruits maintain a large portion of the nutrients and are a great preparation to use.

Place dried apricots in a heat safe bowl.

Heat enough water to cover the fruit to boiling via kettle or glass measuring cup in the microwave.

Pour water over apricots and cover for 20 minutes until soft.

Fresh Apricots.

Cut apricot flesh off of the seed (stone) of the apricots and steam for 10 minutes. Discard the stone.

Transfer prepared apricots to food processor (saving the warm water if they were soaked).

Add 4 Tablespoons of water to the food processor and puree. Add additional water as necessary to reach your desired consistency.

Store puree in airtight container in the refrigerator for up to 3 days or freeze in cubes for later use. Puree will stay in the freezer for 6 months and once thawed should be used within 48 hours. Tips for freezing purees can be found in this post!

When initially starting solids and purees, a thinner texture is usually easiest for baby to embrace. As baby gets more skilled with solids the additional liquid can be eliminated or food blended incompletely to allow for a thicker or chunkier texture.

A note on quantity: I would estimate that one dried apricot is approximately 0.5 ounces of puree.

Favorite Puree Combinations:

Combination purees can be made fresh in large batches or frozen individual elements thawed and then combined. I often choose to thaw individual 1 ounce cubes and combine once thawed. This allowed for more flavor diversity and less waste. (Keep in mind, the purees should be used within 48 hours once completely thawed)

Apricot Puree (1/2 ounce) and Plain Whole Milk Yogurt (Greek or Regular) (4 ounces)

Apricot Puree (1 ounces), Oatmeal (4 ounces) and Almond butter (1/2-1 teaspoon)

Apricot Puree (1 ounce), Sweet Potato (1 ounce) and Turkey (1 Tablespoon small moist pieces or pureed) [We are vegetarians, but Poppy had this chunky combination with Thanksgiving dinner and it’s delicious]

Once your kiddo is developmentally ready and safe for finger foods, appropriately ripe apricots (a general rule of thumb is that the food can be easily crushed between two finger) are also great to serve fresh.

What are your favorite ways to use apricots?

Let’s talk soon,
Al

References:
Katey Davidson. “9 Health and Nutrition Benefits of Apricots.” Healthline, 05 Jun. 2019. https://www.healthline.com/nutrition/apricots-benefits. Accessed 12 Nov. 2021.