Baby Food - Nectarine

It's so fun introducing food to Brody....I'm getting excited to start with finger food, but I'm still coming up with new fruits to show him first!!  He seriously eats everything...

 

1 nectarine = 4oz puree

When purchasing fresh nectarines (best in mid- to late-summer), look for fruit that's free of nicks, bruises, and other blemishes. A ripe nectarine will vary in color from greenish yellow to mostly reddish with a yellow background, and it will give slightly when you squeeze it. Since nectarines are part of the "dirty dozen" - foods with the highest pesticide residue - it's a good idea to buy organic.

Wash the nectarine with a mixture of three parts water and one part white vinegar to remove bacteria. Rinse under cool running water and dry.

Bring water to a boil in a medium saucepan and then add the nectarine to the water for about 45 seconds. With a slotted spoon, remove nectarine from boiling water and plunge into an ice bath immediately. After the nectarine has been full submerged, remove and peel the skin with your fingers or a sharp paring knife.

Slice the nectarine in half, lengthwise, working your way around the pit. Twist and pull the nectarine halves apart. Use a spoon to pry out the pit, or stick the blade of a sharp knife into the pit and twist until the pit pops out. Slice each half into small chunk.

Puree nectarine in a food processor or blender until smooth. Add water as needed to reach desired consistency.

Refrigerate leftover nectarine puree for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.