Minted Summer Peach


Stone fruit is in season and we've been getting the most amazing, gigantic, juicy and flavorful peaches from our CSA.  It always surprises me how much flavor farm fresh food can have.  

I mean the peaches taste like peach-scented products.  Does that make any sense?

It's just that occasionally you get food from the supermarket that looks like food 
but doesn't taste like much.

These have been so packed with flavor.

Picnik collage

This recipe actually includes apples which I thought was great for the texture.  I'll have to admit that apples weren't in the original plan but we ate more peaches than I thought... 
so Peanut wasn't left with much.

That's what happens when you are lowest on the totem pole.

I wanted to start introducing Peanut to herbs and spices 
and mint sounded so refreshing for this time of year.


Minted Summer Peaches
1 large or 2 small peaches, peeled, pitted and chopped (about 1 1/2 cups)
1 large or 2 small apples, peeled, cored and chopped (about 1 1/2 cups)
3/4 teaspoon minced mint leaves
1tablespoon water

Place your peaches and apples in a saucepan or pot with the 1 tablespoon of water.  Put a lid on (or piece of foil) and bring to a simmer over medium heat.  Simmer for about 3 minutes, stirring once or twice, until the fruit is fork tender.

Take your fruit off the heat, removing lid and allow the mixture to cool.   Meanwhile, chop your mint.  When the fruit has cooled, blend or mash to desired consistency.  Add in your mint.  I like to add the mint to cooled fruit as hot fruit will turn it all brown.



-Feel free to use frozen peaches
-This would be fantastic done with all peaches, all apples or even nectarines.
-You can eliminate the mint and serve this as a first fruit.
-Add a little plain, whole milk yogurt 
--Serve this semi-frozen with some berries as a treat for you--

Refrigerate for up to 3 days or freeze for up to 3 months

Peaches are a great source of vitamins C & K as well as calcium and potassium.
They are also high in fiber.
Apples have lots of antioxidants as well as loads of fiber.
Mint (just fyi even though there is such a teensy amount) containes Vitamins A, C and B12, calcium, potassium and folic acid.  I think it's a great way to introduce herbs and it just screams summer.


This recipe is marked as 8-10 months because of the mint.  Many people (like me) may introduce herbs and spices younger than 8 months.

I'm looking for pictures of your baby eating some Dandy Baby food for my blog!  
If you have one to share please email it to me at

1 comment:

  1. Dandy, I am absolutely, positively FLOORED. This blog is gorgeous! Your photos (as usual) are beautiful, but it's the FOOD that makes me want to dance!

    I have to admit I've always kind of gagged at the thought of eating the store-bought baby food. It doesn't look or smell appetizing, and it sure doesn't look real. Yes, I fed a little of it to my kids, which makes me sound terrible! But knowing how badly I didn't want to eat it myself, I quickly skipped steps and went right to soft-cooked food chunks. They ate what we ate, for the most part.

    Which didn't always work out so well :)

    I just...I can't say enough. I'm so impressed. I'm so inspired. This third baby? Will be eating your recipes. Sometime next spring :)

    I have a question though -- where do you get your baby food jars? Is there someplace you can buy them unfilled? I'm sure there is...but enlighten me! And when you freeze it, how do you store it? Ice cube trays?

    (Wow. This should have been an email!)


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