Mashed Avocado is a great starting point when you are beginning to introduce solids into Baby’s diet. Avocado is easy to digest, as well as boasting plenty of fiber, healthy fats, and nutrients. Avocado allergies are not common, and more frequently appear in individuals with latex allergies. Extra bonus points that you can serve it raw, and that means low preparation time for you.
Introducing Solids to Babies
La Leche League published a helpful article on when to start solids with Baby. A general rule of thumb indicates babies are ready for solids at around 4-6 months of age. Breast milk supplies all the nutrients necessary for proper development up until 6-months of age, and babies may start as early as 4-months assuming they are showing signs of being ready for solids.
There are multiple methods for introducing new foods to Baby. This article breaks down the benefits and drawbacks of baby-led weaning (skip purees and move straight to finger foods), spoon feeding (begin with purees and gradually transition to solids), and combo feeding (a mix of both).
First and foremost, if there is a history of allergy in your family, consult your pediatrician!
Introduce only one new food at a time and wait 3-5 days before introducing another new food. Watch for signs of allergies (e.g., hives or rash, nausea, diarrhea, stomach pain, swelling, itchiness, or eczema), and consult your pediatrician if you detect any symptoms.
Current research has indicated that nuts should be introduced to babies shortly after they start solids, as early introduction trains their immune systems to recognize that nuts are not a threat. This summary provides more details.
There are many articles about the quantity of food your baby should be eating. If you’re looking for a general benchmark … check-out this article. Once you review this guidance, remember every child is different. Trust your instinct and your baby’s hunger cues.
Preparing the Avocado
To increase your chance of choosing the avocado that will ripen best, look for avocados that are firm to touch and still have a bit of the stem attached.
Be sure to always wash the avocado before opening the fruit, because it’s very easy for the knife to transfer dirt and bacteria from the skin to the flesh.
Remove the stem by gently flicking it away from the skin with your fingernail. Pierce the fruit with a paring knife until you reach the pit, and run the knife along the meridian (cutting from top to bottom through or near the stem). Twist the halves to separate.
To remove the pit, most people either (1) whack the pit with a knife so that it sticks into the pit and can be lifted away from the pulp or (2) use a spoon to dig out the pit. The former often results in hospital trips and stitches, while the latter destroys the pulp making the flesh undesirable for anything other than a mash.
Instead, try this brilliant trick. Place the avocado pit face down between your index and middle finger. Gently press the back of the avocado, and the pit will pop free. You preserve the flesh and avoid the safety hazards associated with a knife.
If you have extra avocado, store the side with the pit. I stumbled across the trick when making guacamole … add a wedge of leftover onion to the container to minimize avocado browning.
Mashed Avocado
When it comes to avocados, our progression was pretty simple. I find mashing with a fork to be the easiest route; however, an immersion blender yields a beautiful, light, fluffy texture.
- Avocado thinned with breast milk, formula, or water to watery consistency (around 1 part liquid to 2 parts avocado) – if you use an immersion blender, you can achieve a really beautiful fluffy texture
- Avocado mash
- Whole (thick strips)
