What fruit can you puree? A comprehensive guide for nutrition and flavor

October 28, 2025 •

5 min read

Making your own fruit purees can be significantly more affordable and nutritious than buying store-bought options, with some estimates suggesting homemade versions can save you up to 50%. Find out what fruit can you puree and how to create nutritious, flavorful additions to your diet, from baby food to delicious sauces and smoothies.

Quick Summary

This guide explores the wide variety of fruits suitable for pureeing, offering insights on preparation methods, applications like baby food, smoothies, and desserts, and optimal storage techniques.

Key Points

Versatility: You can puree almost any fruit for various culinary uses, from homemade baby food to delicious sauces and smoothies.
Preparation Depends on Fruit: Soft fruits like bananas and ripe berries can be pureed raw, while harder fruits like apples and pears require cooking to soften them first.
Control Your Ingredients: Making purees at home allows you to control the exact ingredients, avoiding added sugars and preservatives found in many commercial products.
Start Simple for Babies: When introducing purees to infants, begin with single-ingredient purees like banana or apple to identify any potential allergies before trying combinations.
Efficient Storage: Purees can be easily frozen in ice cube trays for convenient, single-serving portions that last for months.
Get Creative with Flavors: Enhance the flavor of purees for older kids and adults by adding spices like cinnamon or mixing with other ingredients like yogurt.

What is a fruit puree?

A fruit puree is simply fruit that has been mashed, blended, or processed into a smooth, liquid-like consistency. They are incredibly versatile and can be used in a multitude of ways, making them a staple in healthy kitchens. The ability to control ingredients, freshness, and texture makes homemade purees a superior choice for many.

Types of fruits for pureeing

Almost any fruit can be pureed, but the preparation method will vary depending on the fruit's texture. Generally, fruits fall into two categories: those that can be pureed raw and those that need to be cooked first to achieve a smooth consistency.

Soft fruits (no-cook)

These fruits are naturally soft and can be pureed with little to no preparation. They are often used for quick smoothies or as first foods for babies.

Bananas: One of the easiest fruits to puree. Simply mash with a fork for a textured result or blend for a perfectly smooth one.
Avocados: Though technically a fruit, its creamy texture makes it ideal for pureeing, adding healthy fats to your diet.
Berries (ripe): Strawberries, raspberries, and blueberries can be blended raw, though straining may be needed to remove seeds for a very smooth puree.
Kiwi: Can be peeled and blended directly, but should be sieved to remove the small black seeds.

Harder fruits (require cooking)

Fruits with a firmer texture need to be cooked to soften them before pureeing. This cooking process also helps to break down fibers, resulting in a smoother texture and a sweeter flavor profile.

Apples and Pears: A classic choice for pureeing. They should be peeled, cored, and cooked until soft before blending.
Peaches and Apricots: These stone fruits are delicious when cooked and pureed. Boiling for a short time and then shocking in ice water helps the skins peel off easily.
Plums: Cooking these helps soften the skin and flesh. The purée can be used for sauces or baby food.

Tropical and exotic fruits

For those looking to expand their flavor palette, tropical fruits offer a world of possibilities for pureeing.

Mango: Look for ripe, tender mangoes with a strong aroma. The flesh is easy to blend into a smooth puree.
Papaya and Melon: These fruits offer a sweet, vibrant base for purees. Watermelon and cantaloupe may need a thickener to prevent a watery consistency.
Pineapple: Its fibrous nature makes it a great candidate for blending into smoothies or sauces. Cooked pineapple purees can be used in desserts.

Pureeing for different applications

The end-use of your fruit puree will influence the type of fruit you choose and the preparation method you use.

Purees for baby food

For infants just starting solids (usually 6+ months), single-ingredient purees are often recommended to monitor for allergies. Mild-tasting, easily digestible fruits like apple, banana, and pear are excellent first choices. Later, you can introduce combinations like banana and avocado or pear and mango. Cooking harder fruits is essential for achieving a safe, smooth consistency.

Purees for smoothies and drinks

Purees are a fantastic way to add natural sweetness and a thick, creamy texture to smoothies. Frozen fruit purees, made by blending and freezing, can be used in place of ice for extra nutritional value. Berries, mangoes, and bananas are particularly popular for smoothies. Combining different fruits offers a variety of vitamins and flavors.

Purees for sauces and desserts

Fruit purees can be cooked down with a little sugar and lemon juice to create delicious sauces for pancakes, ice cream, and cheesecakes. Berries, stone fruits, and tropical fruits all work well. Adding spices like cinnamon or nutmeg can enhance the flavor. For a smooth finish, straining through a mesh sieve is recommended, especially for seeded fruits.

How to prepare fruit for pureeing

The process for making a fruit puree is simple, but the specific steps vary depending on the fruit's firmness.

1. Preparation: Wash the fruit thoroughly. Peel and remove any pits, cores, or seeds. 2. Raw Pureeing: For soft fruits like bananas or ripe berries, simply place the prepared fruit in a blender, food processor, or bowl. Blend or mash to your desired consistency. Add a little liquid (water, breast milk, or formula for baby food) to thin it if necessary. A fork or potato masher works perfectly for bananas and avocados. 3. Cooking Harder Fruits: For apples, pears, or stone fruits, chop the fruit into small pieces. Place them in a saucepan with a little water and simmer until fork-tender (5-10 minutes). Let it cool slightly before blending. 4. Pureeing Frozen Fruit: For convenience, you can use frozen fruit. Thaw the fruit slightly and drain excess liquid before blending. This is an easy way to get a thick, cold puree perfect for smoothies.

Equipment and storage

Equipment essentials

Blender or Food Processor: Best for achieving the smoothest consistency.
Immersion Blender: A handy tool for pureeing directly in the cooking pot.
Fork or Potato Masher: Ideal for mashing softer fruits by hand for a chunkier texture.

Storage tips

To store purees, spoon or pour them into clean ice cube trays and freeze until solid. Once frozen, transfer the cubes to a labeled and dated freezer bag or airtight container. Purees will last for several months in the freezer and are easy to thaw for single servings.

Comparison table: common fruits for pureeing


Fruit	Preparation (Cooked/Raw)	Best For	Flavor Profile
Banana	Raw, mashed	Baby food, smoothies	Sweet, creamy
Apple	Cooked, steamed	Baby food, sauces	Mildly sweet, tangy
Mango	Raw, blended	Smoothies, desserts, baby food	Sweet, tropical
Avocado	Raw, mashed	Baby food, smoothies	Creamy, mild, savory
Berries (e.g., Raspberry)	Raw, blended (may need straining)	Smoothies, sauces, desserts	Sweet, tart
Peach/Apricot	Cooked, boiled	Baby food, sauces	Sweet, mellow
Pear	Cooked, steamed	Baby food, sauces	Sweet, gentle
Pineapple	Raw or cooked	Smoothies, desserts	Sweet, acidic

Conclusion

From a simple mashed banana for a baby to a sophisticated berry sauce for dessert, the possibilities for fruit purees are vast and delicious. The key to success is choosing ripe, high-quality fruit and selecting the appropriate preparation method. Homemade purees not only offer superior flavor and nutrition but also allow for endless creativity in the kitchen. So go ahead and experiment with different combinations to find your perfect puree! Your dietary health and taste buds will thank you.

More resources

For more healthy eating tips, visit the Health Essentials section of the Cleveland Clinic website.

Frequently Asked Questions

Soft fruits like bananas, avocados, and ripe berries can be pureed without cooking. Their natural texture is soft enough to be mashed or blended directly.

Yes, you can puree frozen fruit. For best results, thaw the fruit slightly and drain any excess water before blending. This is a great way to make thick, cold purees for smoothies.

To get a smooth, seedless puree from fruits like raspberries or kiwi, blend the fruit and then press the puree through a fine-mesh sieve using a rubber spatula. This will remove the seeds.

Homemade fruit purees can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. For freezing, ice cube trays are a great option.

To prevent browning, especially with avocado or banana purees, add a small amount of an acid, like a squeeze of lemon or lime juice, and mix well.

For harder fruits like apples and pears, the best method is to peel, core, and chop them, then simmer in a small amount of water until they are fork-tender. Steaming is also an effective method.

Yes, once your baby has been introduced to different single fruits individually, you can start mixing and matching for flavor combinations. For smoothies and desserts, mixing fruits is standard practice.