Pureed fruits and vegetables are often made for natural, homemade baby food, but purees can also be prepared for others who can't eat solid foods. Purees are also handy to use in recipes. Pureed foods have the same consistency as applesauce. Any fruit or vegetable can be prepared to make homemade vegetable or fruit puree. Many fruits can be easily pureed in a blender without cooking, but most vegetables need to be cooked first.
Wash your hands with soap and water prior to handling fresh vegetables and fruits used for pureeing. Dry with a clean towel.
Wash the fruits and vegetables with a vegetable scrubber and warm water. Dry with a clean towel.
Cut the ends off the vegetables and fruits, and peel the skins off with a vegetable peeler. Remove seeds and cores with the knife, then chop the fruits and vegetables into small 1/2-inch cubes. The skins and seeds will not puree and can be a choking hazard, especially for babies.
Place the fruit and vegetable cubes into a pot, and add just enough water to cover the bottom of the pot. Too much water in the pot removes important vitamins and nutrients. Cover the pot with a lid, and cook the fruits and vegetables until they are tender when you poke them with a fork.
Remove the pot from the stove top, and place on a hot pad. Pour the vegetables through a colander to remove the liquid, then leave them to sit in the colander for a few minutes to cool.
Pour the cooked fruits or vegetables into a blender and puree. Rub a bit of the pureed food between two fingers to make sure it has a thin consistency. If the consistency is too thick, add 1 tsp. water and puree again, repeating until the desired consistency is achieved.
Store pureed fruits and vegetables for a few days in the refrigerator, or keep them in the freezer for up to six months. Use plastic containers for the refrigerator and freezer bags for the freezer.