9-12 months
Your baby gourmet
You’ll be amazed by what your baby will eat. Introduce your little one to new textures and tastes as early and as often as you can to establish healthy and diverse eating habits that he will carry with him into childhood and adult life.
Will exotic fruits be too sophisticated for my baby’s taste buds?
Because most of us were not introduced to exotic foods in childhood, we tend to think of them as being “adult food.” However, this is simply not the case. When they are properly ripened, exotic fruits are delicious, easy to digest, and full of all the vitamins and minerals your baby needs. We often underestimate what babies are prepared to eat. They enjoy unusual tastes, and will explore anything that is offered to them in the early days.
I highly recommend putting exotic fruits, such as papaya, melon, mango, kiwi, and passion fruit, firmly on the menu.
If you have an unripe exotic fruit, pop it in a bag with a banana; its enzymes will encourage ripening. Or, leave it on your windowsill to let the sun work its magic.
Should I give my baby only fruits that is in season?
Most exotic fruits are incredibly sweet and tasty when they are ripe and in season; however, if you get them when they are out of season, they can be a huge disappointment. For this reason it’s worth eating seasonal, locally grown fruits-they will be tastier, sweeter, more nutritious, and usually less tart than those that have been flown in from other climates, and therefore you baby is more likely to enjoy them.
How can I make exotic and other fruits into a treat for my baby?
There is something to be said for creating a little bit of good press, and playing up the virtues of new foods. If you present a beautifully cut mango with a sprig of mint and some cherries to make it look like a hedgehog, you have created the ideal treat for your baby. If you explain that you are so lucky to have found some figs, passion fruit, papaya, cherries, or kiwi, and then serve them with a flourish, your little one (and your other children) will be much more impressed.
My husband likes to give our little one a taste of what he’s eating, including Chinese food and curries. She seems to like it-but is it OK?
Children are much more adventurous with food than grown-ups often give them credit for. My daughter loved olives at the age of 18 months and when I planned the menu for a chain of nurseries, we found that the children’s favorite dish on the menu was chicken curry. There are many styles of cooking from around the world that appeal to children and it’s easy to make your own versions of healthy mild curries, stir fries, pasta dishes, and enchiladas, for example. What’s more, they provide fantastic opportunities to sneak more vegetables into your baby’s diet.
If you’re eating out, just little tastes are best at the outset. Look out for whole nuts, which you should avoid serving until your baby is five. Lots of sugar, salt, and MSG (an additive that is commonly used in Chinese and other foods) should also be avoided. Unless there are any particular allergy concerns, you can enjoy introducing your little one to different tastes and cuisines. Stick to foods using ingredients you recognize, and if you aren’t sure about what might be included, ask the chef.
Strong flavors and spicy foods seem to appeal to my baby. Will they harm his digestion?
If your baby likes the flavors, and he has no reactions after eating them, then you can happily introduce whatever spices and herbs appeal. In other countries, babies are brought up on very strong, spicy curries and other foods, and cope very well. Indeed, there are properties in many spices that may help to prevent diarrhea, and encourage the health of your baby’s stomach. It’s important to avoid salt in spicy food, but an adventurous nine month-old most certainly should enjoy foods with strong flavors and a hint of spice without any problem.
Did you know…?
That you can add wine, which offers a rich, lovely flavor, to many of the dishes you prepare for your baby? What you must do, however, is ensure that it is sufficiently boiled (or even simmered) for at least 10 minutes, as this causes the alcohol content to evaporate and the flavor to remain. For example, chicken and fish can be poached in wine, and tougher cuts of meat, used in stews and casseroles, can be slow-cooked in wine to tenderize and provide flavor.
