Learning About Pureeing Foods (2024)

What are pureed foods?

Puree (say "pyuh-RAY") is a way to change the texture of solid food so that it is smooth with no lumps and has a texture like pudding. You can puree food in a blender or food processor. Pureed foods are important if you have trouble chewing or swallowing. Changing solid foods so they don't need to be chewed can make them safer and easier for you to swallow.

Your doctor may have you talk with a speech-language pathologist. This person can help you learn how to puree food so that it is the right thickness and texture.

How do you puree foods?

Any food you can blend into a smooth, pudding-like texture with no lumps will work for this way of eating.

Chop up larger pieces of food into smaller pieces, and place them in a blender or food processor. You may need to add liquid such as juice or broth to get the right thickness.

Adding food or liquid slowly into the blender or food processor will help you get to the right texture.

If the puree is too thin, add more food. If it is too thick, add more liquid. You can use broth, gravy, juice, milk, or water to thin your food. Your doctor will help you understand what the right consistency is for your needs.

Foods that can be pureed include:

• Cooked pasta, potatoes, and rice.
• Cooked hot cereals, like oatmeal, grits, or Cream of Wheat.
• Cooked meats, fish and chicken.
• Dairy products such as cottage cheese, yogurt, and ice cream.
• Cooked vegetables such as potatoes and beans.
• Canned fruits.
• Ripe bananas and avocados.

What type of foods are not recommended?

Not all foods will puree well. In general, stay away from foods that are sticky, hard, or have seeds. Foods you should avoid include:

• Nuts.
• Seeds.
• Raw vegetables.
• Bread that is dry or has a hard crust.
• Dry cereals.
• Foods with tough skins or outer shells like peas, grapes, and chicken skin.

Author: Healthwise Staff

Clinical Review Board
All Healthwise education is reviewed by a team that includes physicians, nurses, advanced practitioners, registered dieticians, and other healthcare professionals.