Fruit Kuzu Recipe
- 7 months+
- 8 (2 ounce) servings
- gluten free
Cooking fruit with kuzu makes a gelatinous, pudding-like consistency that can be served alone as a gelatin, used as a filling in a pie, or spread on a cake for icing. The alkaline-forming effect of kuzu is a healthy plus in any dish, and it can create a calming effect on your baby. Adjust the fruit for your baby’s age.
You will need
- 2 cups fruit, peeled, cored, and cut into ½-inch pieces (leave on soft peels of organic fruits)
- ½ cup water or unsweetened apple juice
- 1⁄8 teaspoon sea salt for 9 months+
- 2 tablespoons kuzu
- ¼ cup water for dissolving kuzu
Options for fruit: Apples, pears, peaches, plums, bananas, strawberries, blueberries, raspberries
Options for juice: Pear or grape
1. Put fruit, water, and sea salt (if using) into a pan.
2. Bring to a boil, reduce heat, and simmer until fruit is tender. Use a heat diffuser to prevent burning.
3. If your baby is eating purees, transfer the fruit to a blender or a grinding bowl and puree to the consistency that fits his stage of eating, and then transfer back to the cooking pot.
4. Dissolve kuzu in water in a separate bowl or a grinding bowl. Use a pestle or fork to dissolve thoroughly. Kuzu must be dissolved in cool or room temperature water before adding to hot food or liquid.
5. Add kuzu liquid into simmering fruit, stirring until it turns transparent.
- Mix fruits for delicious combinations.
- Substitute arrowroot flour for kuzu as a thickener.
- For a sweeter taste, and for a special dessert, add 1 tablespoon brown rice syrup or maple syrup.
- For a sweet dessert, substitute apple juice for water for 12 months+.
- For pie filling, double recipe and add 1⁄3 cup maple syrup.
- For cake icing, double recipe and add 1⁄3 cup maple syrup.