How to Make Fruit Puree and Vegetable Puree

This is a basic recipe for making puree from fresh or frozen fruits and vegetables.

Yield: About 1 cup puree

Prep time:
Cook time:
Idle time:
Total time:

  • 2 cups fruits and/or vegetables
  • 3 tsp vinegar or lemon juice (optional)
  • ¼ cup filtered water (optional, add more or less as needed)
For Frozen – 6 Hour Advance
  1. Place the frozen fruit and/or vegetables into the refrigerator and let them thaw for 6 hours or overnight.
For Fresh
  1. Wash fresh fruit and/or vegetables.
  2. Peel, pit and/or trim if necessary, depending on the type of produce.
  3. Chop the fruit into pieces for easier processing.
Cook (Optional)
  1. Place the fruit and/or vegetables into a saucepan, and cover slightly with water.
  2. Bring the mixture to a boil, and then remove from heat.
  3. Let the mixture cool slightly before pureeing.
  1. Puree the fruit and/or vegetables in a high speed blender or food processor, adding water if necessary until it reaches desired consistency.
  2. Add lemon juice to help preserve color of puree.
Filter (Optional)
  1. Filter the puree through a fine mesh sieve. Discard the skin and seeds.
  1. Store the fruit/vegetable puree in airtight containers in the refrigerator and use within 2 days.
  1. Transfer the fruit/vegetable puree into an ice cube tray and freeze.
  2. Remove the frozen puree from the tray and store in airtight containers or resealable freezer bags.

  1. Cooking the fruit and vegetables is optional, but may be necessary if making baby food. The heat helps make the fruit and vegetables more digestible for a baby’s tummy.
  2. Check out some of my recipes with fruit and/or vegetable puree.