Best 13 Homemade Fruit Medley Baby Food Recipes

QUICK FRUIT MEDLEY

Steps:

• In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.

MEDLEY OF SUMMER FRUITS

Steps:

• In a large saucepan, bring the two wines, sugar and vanilla pod to the boil. Put the mint and basil in the centre of a small piece of muslin and tie with string to make a bag, then add to the pan with a few turns of freshly ground black pepper.
• Remove from heat and leave to come to room temperature. Remove muslin bag, add raspberries and the melon balls. Chill for at least 4 hrs.
• About 2 hrs before you intend to serve the fruits, add the strawberries and wild strawberries, if using, to the syrup. Serve in a large serving bowl or four individual bowls. Pour about 2 tbsp of the pink Champagne over just before serving.

EASY FRUIT MEDLEY

Steps:

• Toss fruit with reserved orange liquid.
• Spoon evenly into 6 individual serving bowls; top each with 2 Tbsp. of the whipped topping.

WARM FRUIT MEDLEY

Steps:

• In a large bowl, combine the sugar, cornstarch, ginger and allspice. Stir in nectar and butter until smooth. Add fruit; stir to coat. , Pour into a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until hot and bubbly. Serve warm.

CREAMY FRUIT MEDLEY

Steps:

• Set aside 1 cup whipped topping. Place the remaining topping in a large bowl; sprinkle with gelatin and stir until combined. Fold in the pineapple, oranges, marshmallows and pecans if desired. Garnish with reserved topping.

GLAZED FRUIT MEDLEY

Steps:

• In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours., Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat.

FRUIT MEDLEY

Steps:

• In a large bowl, combine the first 6 ingrediants; cover and refridgerate overnight.
• Just before serving, fold in the blueberries, cherries and bananas; gently toss.

FRUIT MEDLEY

Steps:

• In a large bowl, combine pie filling and canned fruits. Cover and refrigerate. Stir in banana just before serving.

FRUIT MEDLEY PUNCH

Steps:

• Prepare Ice Ring, if used in advance.
• In a blender container, puree straw- berries.
• In punch bowl, combine pureed strawberries, apricot nectar,water, lemon juice, orange juice concentrate, and sugar; stir until sugar dis- solves.
• Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired.

HOMEMADE VEGETABLE BABY FOOD

Steps:

• Place a steamer insert into a saucepan and fill with 2 inches of water or just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 10 minutes.
• Transfer steamed carrots to a food processor and process until almost smooth, scraping down sides periodically. Add 1/4 cup water from the saucepan and process until carrots are smooth. Repeat until desired consistency is reached.
• Scoop 1/3 to 1/2 cup pureed carrots into sandwich-size resealable bags. Squeeze bag to remove excess air and seal. Flatten bags and stack in the freezer.

SUMMER FRUIT & VEGETABLE MEDLEY

Steps:

• Heat oil in large non-stick skillet or wok and stir fry broccoli and zucchini for five minutes.
• Add tomatoes and peaches.
• Cover and cook 3 minutes.

FROZEN FRUIT MEDLEY

Steps:

• Drain canned fruits, reserving 1 cup combined syrup.
• Cook syrup and sugar over medium heat about 5 minutes, stirring until sugar dissolves.
• In a large bowl, mix all ingredients including syrup together.
• Using about 2 cups at a time, place mixture in blender.
• Cover and puree until smooth but slightly chunky.
• Pour into another large bowl.
• Repeat until all fruit is processed.
• When all is blended, stir together in the large bowl.
• Line 30 muffin cups with paper liners.
• Ladle fruit into paper cups.
• Freeze until solid.
• When frozen, turn over muffin tins and punch out cups with your thumbs.
• Place cups in freezer bags and store in freezer.
• Remove from freezer 20 minutes before serving to use as a salad or dessert, or eat frozen.

BABY VEGETABLE MEDLEY

Steps:

• Trim sugar snap peas.
• Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices.
• Cut asparagus, squash and zucchini diagonally in half.
• Set vegetables aside separately.
• In large saucepan of boiling salted water, blanch carrots for 1 minute.
• Add peas and asparagus; blanch for 1 minute.
• Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.).
• In large skillet, melt butter over medium-high heat;
• sauté shallots just until softened, about 1 minute.
• Add squash and zucchini; sauté until slightly softened and golden, about 4 minutes.
• Add blanched vegetables and thyme; sauté until hot and glossy, about 3 minutes.