How to make Apple Pear Baby Puree Recipe

This apple pear baby puree recipe uses two fruits, a splash of water, and about 25 minutes. Cooking softens the apples and pears so they blend into a smooth, naturally sweet puree for babies starting solids. It’s simple to make in a batch and freezes well in small portions.

You’ll find stovetop and steamer methods, a texture guide for each stage, safe serving and storage tips, and easy ways to vary the flavor.

Why Make Apple Pear Puree at Home

Homemade fruit puree lets you control exactly what goes in: just fruit and water, with no added sugar or juice. Apples and pears are easy to find year-round in US grocery stores, and they cook down quickly.

• Two everyday fruits. No special shopping needed.
• Mild, familiar flavor. Apples and pears have a gentle sweetness many babies accept easily.
• Batch friendly. One recipe makes about 2 cups, enough for several meals.
• A good base. Once your baby knows it, you can stir in other foods, including iron-rich ones.

Fruit purees like this one contain little iron. Around 6 months, babies need iron from foods, so the CDC recommends including iron-rich foods such as iron-fortified infant cereal, meats, beans, and lentils. Apple pear puree pairs well with these.

When Can Babies Have Apple Pear Puree?

The American Academy of Pediatrics recommends introducing foods other than breast milk or formula at about 6 months, when your baby shows signs of readiness. Signs include:

• Sitting up with little or no support
• Good head and neck control
• Opening the mouth when food comes near
• Swallowing food instead of pushing it back out with the tongue

Every baby develops differently. If your baby was born early, has a medical condition, or has trouble swallowing, talk with your pediatrician before starting solids.

Ingredients

• 2 medium apples (about 12 oz or 340 g total)
• 2 medium ripe pears (about 12 oz or 340 g total)
• 1/2 cup (120 ml) water, plus more as needed
• Optional, for thinning: breast milk or prepared infant formula

Don’t add sugar, honey, or fruit juice. Honey isn’t safe for babies under 12 months, and babies don’t need added sugar.

Choosing apples and pears

Sweet apples such as Gala, Fuji, or Honeycrisp give a mild flavor. Tart apples like Granny Smith work too but taste sharper. For pears, Bartlett and Anjou soften well. Choose pears that yield slightly when you press near the stem.

How to Make Apple Pear Baby Puree

Stovetop method

1. Wash. Rinse the apples and pears under cool running water.
2. Peel and core. Peel both fruits. Cut them into quarters and remove the cores, seeds, and stems.
3. Dice. Cut the fruit into 1/2-inch pieces so they cook evenly.
4. Simmer. Add the fruit and 1/2 cup (120 ml) water to a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 10 to 15 minutes, stirring once or twice, until a fork slides easily through the apple pieces.
5. Cool slightly. Remove from the heat and let it cool for 5 minutes. Keep the cooking liquid.
6. Blend. Transfer the fruit and its liquid to a blender, or use an immersion blender in the pan. Blend for 30 to 60 seconds, until completely smooth.
7. Adjust. Add water, breast milk, or formula 1 tablespoon at a time if you want a thinner puree.
8. Cool and serve. Spoon a portion into a bowl, cool to lukewarm, stir, and test the temperature before serving.

Steamer method

Steaming is a good option if you prefer a slightly thicker puree. Place the diced fruit in a steamer basket over 1 inch of boiling water. Cover and steam for 8 to 12 minutes, until the apple pieces are fork-tender. Blend, adding a little of the steaming water as needed until smooth.

Apples usually take longer to soften than ripe pears. Test the apple pieces, not the pears, to check doneness.

Texture Guide by Stage

These ages are general guides. Move to thicker, lumpier textures as your baby shows they can handle them.

Serving Ideas

• Start small. Offer 1 to 2 teaspoons at first and follow your baby’s hunger and fullness cues. Breast milk or formula is still the main source of nutrition in the first year.
• Pair with iron-rich foods. Stir the puree into iron-fortified infant cereal or serve it alongside lentil or meat puree.
• Serve from a bowl. Spoon out a portion instead of feeding from the storage container. Discard anything left in the bowl after the meal.
• Try a preloaded spoon. Babies who want to self-feed can hold a spoon you’ve dipped in the puree.

Allergen and Safety Notes

Allergens: Apples and pears are not among the nine major US food allergens. Any food can cause a reaction, so watch for signs such as hives, swelling, vomiting, or trouble breathing when you offer something new. Call 911 for trouble breathing or swelling of the face, lips, or tongue. If you thin the puree with infant formula, note that many formulas are made with milk or soy.

Choking: The CDC lists pieces of hard raw fruit as a choking hazard for babies 6 to 12 months old. Always cook apples until soft for this recipe, and never serve raw apple chunks. Seat your baby upright and stay with them while they eat.

Seeds and cores: Remove all cores, seeds, and stems before cooking.

Variations and Safe Substitutions

Introduce each ingredient on its own before combining.

• Apple pear cinnamon: Add a small pinch of ground cinnamon before blending.
• Apple pear oatmeal: Stir 1 to 2 tablespoons of puree into prepared iron-fortified infant oat cereal.
• Apple pear and spinach: Add 1/2 cup (15 g) packed fresh baby spinach for the last 2 minutes of cooking, then blend until smooth.
• Apple pear and butternut squash: Add 1/2 cup (about 70 g) peeled, 1/2-inch squash cubes with 2 extra tablespoons of water. Cook until the squash is fork-tender.
• Creamy apple pear: Stir 1 tablespoon of plain whole-milk yogurt into a serving, only if your baby has already eaten dairy. This adds milk, a major allergen.
• Only apples or only pears: Use 4 medium fruits of one kind and keep the same water and cooking time.

How to Store, Freeze, and Reheat

• Refrigerate: Cool the puree and refrigerate it in a covered container within 2 hours of cooking. Use within 3 days.
• Freeze: Spoon into a covered ice cube tray. Once frozen, move the cubes to a labeled freezer bag. Use within 3 months for the best quality.
• Thaw: Thaw cubes overnight in the refrigerator, not on the counter.
• Warm (optional): Many babies eat fruit puree cold or at room temperature. To warm it, heat gently and stir well to remove hot spots, then test the temperature before serving.
• Freeze it plain. Freeze the puree made with water. Add breast milk or formula only to the portion you’re serving.

Common Mistakes to Avoid

• Undercooking the apples. Firm apple pieces won’t blend smoothly. Cook until fork-tender.
• Adding juice or sugar. The fruit is sweet enough on its own.
• Leaving bits of core. Small pieces of core or seeds can end up in the puree. Trim carefully.
• Pouring off all the liquid. The cooking liquid helps the puree blend.
• Saving bowl leftovers. Throw away any puree your baby’s spoon has touched.

Frequently Asked Questions

More Baby Puree Recipes to Try

Apple pear puree goes well with other simple first foods, such as lentil puree, sweet potato puree, or iron-fortified oatmeal. (Link only to published recipes; see Part 6.)

This article provides general information about feeding babies. It isn’t a substitute for advice from your pediatrician, especially if your baby has allergies, a medical condition, or feeding difficulties.