Grape

Grapes can be offered once your baby is about 6 months old and ready for solids, as long as they are prepared to lower the choking risk.

Today the bulk of the crop becomes wine, while the remainder is sold as fresh table grapes, dried as raisins and sultanas, or made into oil, vinegar, jam, jelly, molasses and syrup.

Grapes supply carbohydrates, fiber, and water, as well as potassium and the vitamins C, K, and B6. These help with energy, the gut microbiome, fluid balance, skin health, iron absorption, immunity and blood clotting.

At 6 months cook grapes until they burst, or make a sauce. Serve alone or stir into ricotta, warm porridge or yogurt.

At 9 months quarter them lengthwise from stem to tip. Pick large, oblong grapes. If your baby cannot pick up the pieces, wait a few weeks or keep cooking them.

At 12 months halve or quarter them lengthwise. Leave the skin and take out large seeds.

A whole grape is round and slippery, and its flesh is firm. Most health bodies do not advise whole grapes before age 4. Once your child's eating skills mature, whole grapes can be tried at the table under supervision. Start with the halved size. Pick large, oblong grapes and leave them on the stem, which stops the child from overfilling the mouth. Show how to crush one with the molars first. Whole grapes should not be given when the child is away from the table.

After 12 months, pasteurized grape juice is fine in small portions. Regular juice raises cavity risk and fills the belly, so waiting until the second birthday helps.

Grapes are round and slippery, with firm flesh. These traits greatly raise the choking risk.

Prepare them for the child's age: cook and mash, or cut lengthwise into quarters or halves. Skins and seeds are not a high choking risk, but you can remove them if you like. Stay within arm's reach during meals.

Grape allergy is rare, though not unheard of. As with any new food, start with a small amount for the first meals and raise it over later meals if nothing happens.