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Apricot in puree and in cooked slices on red plate for apricot baby food

Apricot Baby Food, BLW and Puree

Learn how to make easy homemade Apricot Baby Food, with both puree and BLW options. Find storage tips and baby food combinations, too.
Course Baby Food
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 -6
Calories 80kcal


  • 1 pound apricots
  • 1 tablespoon unsalted butter (or avocado or olive oil)


  • Halve the apricots and remove the pits. Slice into 1-inch slices.
  • Add the butter to a skillet over medium heat. When melted, add the apricot slices and stir gently to coat. Cook for 10-12 minutes, stirring occasionally, until the fruit is soft but still holding together. Remove from heat.
  • Let cool slightly and serve BLW-style.
  • Or, add fruit to a blender and blend until smooth, adding 1-2 tablespoons water, formula, or breastmilk until you reach the desired consistency.


  • Store the puree or slices in an airtight container in the fridge for 3-5 days, or freeze the baby food for longer-term.
  • If you have the option, choose local, very fresh apricots. (They may be less likely to be underripe and should have better flavor.)
  • Remove the pits and cut lengthwise so the fruit is ready for BLW.
  • If the puree is very tart after blending, add a ripe banana or 1 cup applesauce to help even out the flavors.
  • To make an Apricot Baby Food Combination, mix with Avocado Puree, Peach Puree, Mango Puree, Sweet Potato Baby Food, or Strawberry Puree.


Calories: 80kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 295mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2272IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 0.4mg