I'm trying to make avacados for my lo, and no matter how long I leave them in the food processor, they are still textured. I don't get a true, smooth pureé. Is that okay to feed my lo or is there something else I can do to make it even smoother?
I live in northern Maine, so the avacados I got here were nice and big, bigger than I've ever seen actually, just very firm and the skin was smooth rather than bumpy. Perhaps they're not ripe enough? I've lived in the south, but have never cooked with avacados. They were already in guacamole-form when I got them. (YUM!)