From 12 months, baby can start eating many new fruits and vegetables, including pineapple! We also know that baby can begin eating small pieces (be careful: not all babies have fully mastered swallowing pieces yet, so we may need to wait a little longer! And in any case, baby should always eat under supervision ;)).
So I thought I would let my daughter taste pineapple in small pieces, but I wanted to prepare a little recipe…
Pineapple can be fairly tangy, so vanilla will soften its flavor in this recipe. I will also add ladyfingers for a sweet touch, which will help mellow the acidity of the pineapple too.
Baby is sure to love this little recipe! The texture should be very appealing, and the pineapple releases a little juice in the mouth… Yum! Plus, baby will get a lovely boost of vitamins 🙂
Here is what you need to make this baby recipe: roasted vanilla pineapple tartare over ladyfinger crumble (from 12 months, for 1 serving):
Ingredients
Preparation
We will start by removing the ends of the pineapple. The pineapple should be ripe to very ripe 🙂
Next, we will peel the pineapple. To do this, stand it on one of the now-stable ends, then slide your knife from top to bottom to remove the skin all around, taking care not to remove too much flesh.
Once the pineapple is peeled, if we have peeled it carefully without removing too much flesh, there will still be what are called the “eyes” on the pineapple. These are the little hard skin remnants that need to be removed, otherwise they will not be very pleasant to eat… and they can even hurt!
So take a small knife and remove the little eyes one by one, along with any small parts that seem “hard.” This is the longest part of our baby recipe, but it is important!
Your pineapple should now look something like this:
Now slice the pineapple into pieces no thicker than about 1/4 inch (5 mm).
Next, cut the slices in a grid pattern to make very small cubes. For this recipe, you need about 3 pineapple slices for one serving, or about 1 cup diced pineapple (130 g). If the pineapple core is too hard, remove it.
Cut the slices into a grid, spacing each cut about 1/4 inch (5 mm) apart.
Our pineapple tartare is now ready. Place it in a small container. We are going to add vanilla to make a little marinade.
Slice the vanilla bean lengthwise and scrape out the seeds from about 1/2 inch (1.5 cm) of the bean.
Add the scraped seeds to the pineapple and mix. Let it marinate in the fridge for 30 minutes.
Cooking
Once the pineapple has marinated with the vanilla, melt the small knob of butter in a skillet over medium heat, then add the pineapple to roast it, still over medium heat. Let it roast for 4 to 5 minutes, stirring occasionally.
Now we can prepare the ladyfingers. Simply crush them into small pieces. You can use a small knife to make little cubes.
Place these small cubes at the bottom of the container, then spoon the roasted vanilla pineapple on top. Let it cool in the fridge. The pineapple will release juice, softening the ladyfingers and making them easy for baby to eat.
Our baby recipe, roasted vanilla pineapple tartare over ladyfinger crumble (from 12 months), is now ready. Baby can enjoy it!
Enjoy your meal, baby!
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