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 chunks. Puree nectarine in a food processor or blender until smooth. Add water as needed to reach desired consistency. For chunkier nectarine puree, which is ideal for babies 10 months or older, mash the nectarine with a potato masher instead of pureeing it. Sweet, mild flavored nectarine puree is delicious plain.
To introduce your baby to new textures and flavors, mix the puree with other fruits, meat or poultry, oatmeal, or full-fat yogurt. Try mixing nectarine puree with:. Refrigerate leftover nectarine puree in BPA-free containers for up to 3 days.
Freeze leftovers for up to 3 months. Wash, peel and segment. Sprinkle with dry sugar to taste and allow to stand for 2 hours. Pack into containers and freeze. Remove stems, wash in cold water.
Drain well. Freeze in a single layer on trays before packaging. Peel, wash and remove pips. Freeze whole, halved or pureed. Add ascorbic acid powder, citric acid or lemon juice to prevent discolouration.
Try to freeze no more than 12 hours after picking. Remove stems, peel and slice. Freeze in sugar syrup with ascorbic acid added. Wash and dry.
Do not add dry sugar. Use sugar syrup, if desired. Texture changes with freezing. Wash, peel, halve and remove seeds. Freeze halves or puree. Best preserved in sugar syrup. Peel and freeze whole, cut into slices or puree. For slices, freeze in a single layer on trays before packaging. At the peak of stone-fruit season, this is a sweet addition to your baby's bowl. Choose ripe, fragrant fruits for the optimal flavor, starting with peaches and nectarines and moving on to tarter apricots, cherries, and plums.
As you get into combination foods, you can start playing with whirling a few of these fruits together, swirling them into yogurt, and adding a spoonful to stewed meat. To peel the fruit, cut an "X" into each blossom end and carefully add to a small saucepan of boiling water. Blanch for 1 minute. Using tongs, transfer to a cutting board and let stand until cool enough to handle, then slip off the peels. Remove the pits and chop the flesh into 1-inch 2. In a saucepan over medium-high heat, bring 1 inch 2.
Place the fruit in a steamer basket and set over the water, then cover the pan. Steam until the fruit is very tender, about 10 minutes, depending upon the ripeness of the fruit.
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