Avocado

Avocado can be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Ripe avocados are soft and loaded with nutrients, making them a wonderful first food.

Baby just starting solids? Our guides have got you covered, from introducing allergens to breakfast ideas.

Avocado originates in Mesoamerica, where it was prepared and eaten by the Aztecs in a variety of forms, including the now-world-famous guacamole (originally called ahuaca-mulli). Colonizers brought the crop back to Europe with them, and it has since spread across the globe. While the avocado is most often thought of in relation to savory Mexican and other Central American dishes, other cultures have adapted the strange-looking fruit to different uses. These include the Indonesian drink called jus alpukat, a cold blend of avocado and coffee, and a simple dessert that marries avocado, ice, and condensed milk (or milk and sugar) found throughout Asia, from the Philippines to Vietnam.

★Tip: That beautiful bright green avocado flesh is notorious for turning brown after being exposed to the air. While not harmful, you can prevent this by adding something acidic (such as lime or lemon juice) or by wrapping the avocado in a plastic film.

Yes. Avocado is a popular first food for babies, and it’s easy to understand why. The fruit is easy to prepare and rich in fiber and the healthy fats that babies need to support digestion and brain development. Avocados are also a rich source of growth-supportive B-vitamins like folate and B6, and contain vitamin E as well as zinc to fuel immune health. The healthy fats in avocado also make it a good oil option, though occasional use may be preferred because it tends to be expensive.

When shopping for avocados, you may notice large, smooth-skinned varieties along with the smaller, rough-skinned Hass avocados. Avocados share a similar nutrient profile, though the larger, green-skinned varieties contain slightly less fat and are therefore sometimes marketed as “lite” avocados. Regardless of variety, select avocados that don’t have any bruising and feel slightly soft when gently squeezed.

★Tip: Avocados start to ripen once they’re picked from their tree. If you need a rock-hard avocado to ripen quickly, place it in a brown paper bag with an apple or banana, which will release ethylene gas that speeds up the ripening process. Conversely, if you have an avocado that is already ripe that you need to keep for a little longer, popping it in the refrigerator will slow the ripening process.

No. When ripe, avocados are not a common choking hazard, though in theory an individual can choke on any food. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergies to avocado are rare but have been reported. Avocado allergy is more likely to occur in individuals who are already allergic to banana, chestnut, or kiwi and those who are allergic to latex or certain pollens may be allergic to avocado or experience Oral Allergy Syndrome (also known as pollen-food allergy).  Oral Allergy Syndrome typically results in short-lived itching or burning in the mouth and is unlikely to result in a dangerous reaction. Avocado is a possible trigger for food protein-induced enterocolitis, also known as FPIES. There is emerging evidence that the prevalence of avocado as a trigger for FPIES is higher than originally believed. FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.