Do you puree pears with the skin on or off?

December 20, 2025 •

4 min read

Over 90% of a pear's nutrients are found in or just below the skin, making it a valuable source of antioxidants and fiber. Choosing whether to puree pears with the skin on or off depends on your desired texture, the power of your blender, and the age of the person eating it.

Quick Summary

Pureeing pears with the skin on provides maximum nutrients and fiber, though it can result in a grainier texture depending on your blender. Peeling the pears yields a smoother puree, ideal for very young babies or when a silky consistency is preferred. Factors like ripeness and cooking method also influence the final product.

Key Points

Nutrient-Dense: Pureeing pears with the skin on maximizes fiber and antioxidant content.
Texture Matters: Skin-on puree can have a grainier texture, while peeled puree is silky smooth, ideal for first-time eaters.
Equipment Impact: A high-powered blender is needed to achieve a smooth consistency with the skin on.
Consider Age: For very young babies, peeling is recommended for easier digestion; older babies can benefit from the extra fiber in the skin.
Preparation: Pears should be thoroughly washed, cored, and cooked until tender before pureeing, regardless of skin removal.
Storage: Pear puree can be stored in the refrigerator for a few days or frozen in ice cube trays for long-term use.

To Peel or Not to Peel: The Great Pear Puree Debate

When preparing a pear puree, especially for baby food, the question of whether to remove the skin is a common one. There is no single right answer, as the best approach depends on several factors, including the consumer's age, your equipment, and your health priorities. By understanding the pros and cons of both methods, you can make an informed decision for your kitchen.

The Case for Pureeing Pears with the Skin On

For many, pureeing pears with the skin on is the preferred method for maximum nutritional benefit. The skin is packed with valuable nutrients that would otherwise be discarded.

Nutrient-Dense: The skin contains a significant portion of the pear's antioxidants, flavonoids, and vitamins. Flavonoids, in particular, are responsible for the fruit's vibrant color and are excellent antioxidants.
Rich in Fiber: Pear skin is a fantastic source of dietary fiber, which is crucial for healthy digestion and can help prevent constipation. This is particularly beneficial for babies experiencing digestive issues.
Reduced Food Waste: Leaving the skin on is a zero-waste approach, as you are utilizing the entire fruit and not discarding a perfectly edible part.

Considerations for Pureeing with the Skin On

Despite the nutritional advantages, there are some trade-offs to consider when keeping the skin on:

Grainier Texture: Pear skin contains stone cells, which can give the puree a slightly grainy or gritty texture. A less powerful blender may not be able to break down the skin completely, resulting in a less smooth final product.
Need for High-Powered Equipment: To achieve a smooth consistency with the skin on, a high-powered blender is recommended. Otherwise, you might need to strain the puree after blending, which negates some of the convenience.
Best for Older Babies and Adults: The skin can be harder to digest for very young babies, so peeling is often recommended for those just starting on solids. For older babies (around 9+ months) and toddlers, the extra fiber is beneficial as they learn to digest more complex textures.

The Case for Pureeing Pears with the Skin Off

Peeling pears before pureeing is a classic method that ensures a smooth and silky texture, which is often preferred for first-time eaters.

Perfectly Smooth Texture: Removing the skin eliminates the gritty stone cells, resulting in a velvety smooth puree that is easy for a baby to swallow and digest.
Ideal for First Foods: For babies around 6 months old, a very smooth texture is essential to prevent gagging and to introduce new flavors gently.
Less Cooking Time: When peeled, the pear chunks will soften more quickly during cooking, reducing the overall preparation time.

Comparison Table: Skin On vs. Skin Off Puree


Feature	Puree with Skin On	Puree with Skin Off
Nutritional Content	High in fiber, antioxidants, and flavonoids	Lower in fiber and certain nutrients
Texture	Can be slightly gritty or grainy	Very smooth and silky
Digestion	Can be more challenging for very young babies; good for older babies	Easier to digest for first-time eaters
Equipment	Best with a high-powered blender	Works well with any blender or food processor
Flavor	A richer, more robust flavor	Milder and sweeter
Prep Time	Washing is sufficient; may require longer cooking to soften skins	Requires extra step of peeling

How to Prepare Pears for Pureeing

Regardless of whether you peel them, the basic preparation steps for pear puree are similar. First, wash the pears thoroughly, especially if keeping the skin on. Next, core and chop the fruit into uniform pieces to ensure even cooking.

Cooking Method: You can boil, steam, or bake the pears to soften them. Steaming is often recommended as it retains more nutrients than boiling. Cook until the pears are fork-tender.
Blending: Transfer the cooked pears to a blender or food processor. Add a small amount of liquid (breast milk, formula, or reserved cooking water) to help with blending. Blend until you reach the desired consistency.
Storage: Store the finished puree in airtight containers or ice cube trays for easy freezing. Fresh puree can be refrigerated for 3-5 days, while frozen puree can last up to 3 months.

Conclusion

Ultimately, the choice to puree pears with the skin on or off is a matter of personal preference and specific needs. Pureeing with the skin on offers superior nutritional benefits and fiber, making it a great option for older babies and for maximizing nutrition. However, it may result in a slightly coarser texture and requires a powerful blender to achieve a smooth consistency. For the youngest eaters or for those who prioritize a silky-smooth texture, peeling the pears is the best way to go. Whichever method you choose, a fresh, homemade pear puree is a delicious and healthy addition to any diet.

For more information on infant feeding and food safety, you can consult resources from health organizations like the American Academy of Pediatrics.

Frequently Asked Questions

Yes, you can leave the skin on when making pear puree for your baby, especially if they are older than 8-9 months. The skin adds extra fiber and nutrients, but ensure you use a high-powered blender to get a smooth consistency and cook the pears until very tender to prevent a choking hazard from remaining bits of skin.

Yes, leaving the skin on can make the puree have a slightly grainier or grittier texture due to the pear's stone cells and fibrous skin. This is more noticeable with less powerful blenders. Peeling the pears guarantees a very smooth, silky texture.

The best way to cook pears for pureeing with the skin on is by steaming or simmering until they are very tender, ensuring the skin softens enough to be blended smoothly. Steaming helps preserve more nutrients than boiling.

Soft, sweet, and ripe pear varieties like Bartlett, Anjou, Bosc, and Comice are excellent choices for pureeing. Ripe pears are naturally sweeter and require less cooking time.

To get the smoothest puree with the skin on, use a high-powered blender like a Vitamix. You can also try straining the puree through a fine-mesh sieve after blending to remove any leftover bits of skin.

For very young infants, the fibrous skin might be harder to digest, and if not blended completely, could pose a mild choking risk. However, for older babies and adults, the risks are minimal, and the health benefits are numerous. Thorough washing is essential to remove any pesticides if not using organic fruit.

You may need to add a small amount of liquid, such as breast milk, formula, or reserved cooking water, to achieve the desired consistency. Optional additions like a pinch of cinnamon or ginger can also enhance the flavor.