With folate, niacin and vitamins A and C, avocados are a nutrient-rich first food for your baby.
Choose a ripe but not overly bruised avocado. Use a sharp knife to slice through the skin, lengthways. Slice through to the pit and around, then pull one half of the avocado away from the pit. Put the half of the avocado with the pit still attached aside.
Using a dessertspoon, scoop the other half of the avocado’s flesh into a bowl. Put the empty skin aside.
Mash the avocado flesh with a fork. If it appears very lumpy it may not have quite been ripe enough – you can soften the texture by using a little breast milk or water.
Feed the avocado on a small spoon to your baby.
To store the other half of the avocado ready for your baby’s next meal, simply place the empty skin back on top of the other half of the avocado and place it in a covered container or wrap it in plastic wrap. Keep it in the fridge until required. The pit and skin will keep the avocado from browning for a couple of days. When you go to serve the stored half of the avocado, loosen the pit with a teaspoon and discard it along with the avocado skin.