Top of the page
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.
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:
Not all foods will puree well. In general, stay away from foods that are sticky, hard, or have seeds. Foods you should avoid include:
Go to https://www.healthwise.net/patientEd
Enter D793 in the search box to learn more about "Learning About Pureeing Foods".
Current as of: August 22, 2019
Author: Healthwise Staff
Medical Review:E. Gregory Thompson MD - Internal Medicine & Rhonda O'Brien MS, RD, CDE - Certified Diabetes Educator
Care instructions adapted under license by your healthcare professional. If you have questions about a medical condition or this instruction, always ask your healthcare professional. Healthwise, Incorporated disclaims any warranty or liability for your use of this information.
©2006-2020 Healthwise, Incorporated. Healthwise, Healthwise for every health decision, and the Healthwise logo are trademarks of Healthwise, Incorporated.