Raw apples and dried apple pieces pose a choking hazard to babies and children, as they are difficult to chew and can be slippery. To minimize the risk of suffocation, cook the apples until they are soft or cut them into thin slices. As always, be sure to create a safe environment for eating and stay within easy reach of the baby during meals. For more information, visit our section on nausea and suffocation and familiarize yourself with the most common choking hazards.
Serve apple along with vegetables such as pumpkin, kale, onion, spinach, or sweet potato to add sweetness to its earthy flavor. Try combining apples with almonds, hazelnuts, peanuts, or walnuts to balance the rich earthy flavor of nuts with their brightness. Cook the apple halves (without skin, core, or seeds) in boiling water until they can be easily pierced with a fork, or cook the apples in the oven until they are soft. If the child has skin problems, simply peel the apple or peel it in “stripes” to leave some of the skin exposed.
You can also crush cooked apples to make applesauce and play with flavor enhancers by adding butter or yogurt to add more fat, aromatics such as ginger and spices such as cardamom or cinnamon. At this age, he continues to offer pieces of cooked apple and consider serving slices of raw apple, about one centimeter thick, with or without skin. If you need help, hold a piece of apple or a pre-loaded utensil in the air in front of your child and let him pick it up from you. No content on this site, regardless of its date, should be used as a substitute for direct medical advice from your doctor or health professional, nutritionist or pediatric food and nutrition expert.
Apples are sweet and sour, a versatile flavor combination that goes well with both sweet and savory foods. As always, keep close at hand during meals and avoid offering apples in strollers or car seats.
