Pineapple and Yogurt
From 6 months · 2 foods
Ingredients
How to prepare each food
Pineapple
Use a ripe, sweet pineapple. Cut off the skin and the tough fibrous core, then purée the flesh smooth or offer a soft finger-length spear the baby can hold. The flesh is stringy, so keep it well mashed or in long soft strips rather than small chunks at this stage.
Smooth purée, or a soft finger-length spear with the skin and core removed.
Pineapple is stringy and its central core is firm. Always cut off the tough core, and cut the flesh across the fibres so the strands stay short and do not bunch up in the mouth. Keep pieces small and soft, or serve it well mashed.
Yogurt
Offer plain, full-fat, pasteurized yogurt on a spoon or preloaded for self-feeding. Skip sweetened or honey-containing varieties. You can stir in a little fruit purée for flavor, or swirl yogurt into other foods.
Spoonable. Serve on a spoon or preloaded; no cutting needed.
Putting it together
Mash the pineapple and stir it through the yogurt.
Sources
- Meal idea from NHS
- AAP - Starting Solid Foods (around 6 months)
- NHS - What to feed your baby from around 6 months
- USDA FoodData Central - Pineapple (nutrient data)
- AAP - Why infant formula instead of cow's milk before 12 months
- AAP - Introducing common food allergens to your baby
- USDA FoodData Central - Yogurt (nutrient data)
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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