Apricot Puree

Apricot

Ingredient:

1. 300g of dry apricot.

2. Suitable amount of grape juice. 

 

Cooking Method and Preparation:

1. Bring grape juice and fruit to a boil and simmer for 15 minutes. Reserve any left over liquid to use for the puree.

2. Transfer the mixture into a blender or food processor for pureeing and begin pureeing.

4. Add the reserved liquid as necessary to achieve a smooth, thin puree.

 

Nutrition Value of 80g of Dry Apricot:

1.

Vitamin A

328ug

2. 

Vitamin E

1.12mg

3. 

Vitamin B2

0.02mg

4. 

Niacin

2.8mg

5. 

Vitamin B6

0.14mg

6. 

Folate

8ug

7. 

Pantothentic Acid

0.42mg

8. 

Dietary Fiber

7.84mg

9. 

Potassium

1040mg

10. 

Calcium

56mg

11. 

Magnesium

36mg

12. 

Phosphorus

96mg

13. 

Copper

0.34mg

14. 

Iron

1.84mg

15. 

Zinc

0.72mg

 

Remarks of Apricot Puree:

Fresh apricot may be hard to find in Singapore, but you should be able to find dry apricot in supermarkets.

Having apricot can help to lower risk of chronic illness.  

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