Little Fox's Autumn Pear & Persimmon Bites

Vegetarian · 8m+ · en

Celebrate autumn with these squishy fruit bites! Made with sweet, ripe kaki (persimmon), juicy nashi (pear), and whole-milk yogurt, this snack is packed with healthy fats and fiber for your little one, inspired by Japanese autumn harvests.

Make sure the persimmon is very ripe for maximum natural sweetness.
For younger babies (6-8 months), cut into longer strips so they can easily grasp them using a palmar grasp.
Use Japanese nashi pear for a mild, watery sweetness, but Bosc or Bartlett work too if you are outside Japan.

Prep: 10 min
Cook: 18 min
Servings: 12
Age: 8m+

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Ingredients

Ripe Fuyu persimmon (kaki) — 100 g / 1/2 cup · peeled and mashed
Japanese pear (nashi) — 60 g / 1/4 cup · peeled and finely grated
Plain whole-milk yogurt — 120 g / 1/2 cup
Large egg — 1
Rolled oats — 100 g / 1 cup · blended into a rough flour
Whole wheat flour — 30 g / 1/4 cup
Cinnamon — 1/2 tsp
Baking powder — 1/2 tsp

Watch how it's made

Steps

Preheat oven to 180°C (350°F) and line a mini muffin tin or small baking dish with parchment paper.
In a medium bowl, whisk together the mashed persimmon, grated pear, whole-milk yogurt, and egg until well combined.
Stir in the oat flour, whole wheat flour, cinnamon, and baking powder until just mixed. Do not overmix.
Spoon the batter into the prepared tin and bake for 15-18 minutes until a toothpick inserted comes out clean. Let cool completely before serving to baby.

Frequently asked questions

Can I use a different type of persimmon?

Yes, but make sure it is a non-astringent variety like Fuyu, or a fully ripe and soft Hachiya so it is naturally sweet and safe for baby.

How should I store these bites?

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Thaw at room temperature before serving.

Can I make this dairy-free?

Yes, you can substitute the whole-milk yogurt with a thick plant-based yogurt like coconut or soy yogurt.

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What you'll need

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