Chayote

Steam or boil peeled, seeded chayote until very soft. Puree until smooth. Add breast milk, formula, or water to thin as needed.

• Always peel and remove the seed before cooking.
• Cook until the flesh is easily pierced with a fork.
• Offer a single-ingredient puree first to check for tolerance.
• You can mix with other pureed fruits like apple or pear.
• Use a blender or food processor for the smoothest consistency.

Cut cooked chayote into soft, finger-length sticks about the size of your finger. The pieces should be soft enough to smash between your fingers.

• Leave some texture to encourage chewing practice.
• Make sure pieces are large enough for baby to grip and bring to mouth.
• Offer alongside other soft finger foods like steamed carrots or avocado.
• Always supervise closely during eating.
• If your baby gags, stay calm and let them work it out.

Cut cooked chayote into small, pea-sized cubes. You can also lightly sauté for more flavor, keeping pieces soft.

• You can now serve chayote raw if thinly sliced, but cooked is still safer.
• Mix with other cooked vegetables or proteins.
• Encourage self-feeding with a pre-loaded spoon or small fork.
• Add mild spices like cumin or paprika for variety.
• Always cut into pieces smaller than your baby's throat to avoid choking.