“Yum. Here are some fruits and vegetables,” says adult to child. Young child’s mouth is sealed shut. “Let’s eat some salsa you helped chop up! Yummy!” Magically the mouth may open up with …
This item is available in full to subscribers.
If you're a print subscriber, but do not yet have an online account, click here to create one.
Click here to see your options for becoming a subscriber.
If you made a voluntary contribution in 2021-2022, but do not yet have an online account, click here to create one at no additional charge. VIP Digital Access includes access to all websites and online content.
“Yum. Here are some fruits and vegetables,” says adult to child. Young child’s mouth is sealed shut. “Let’s eat some salsa you helped chop up! Yummy!” Magically the mouth may open up with a smile. Not convinced? Give salsa a whirl.
Sometimes when families are encouraging small children to eat fruits and vegetables amiably we need a new approach. There are three nutritionists’ suggestions to follow: make the pieces small, thick salsa style; include children in the preparation; omit the spice or onions in the salsa.
Salsa is sauce in Spanish which means it can go on something to add interest and flavor, but young children like it as a stand- alone, as well as, on top of something.
Fruit salsa is generally an easy choice for young children. Make sure the children are standing on a sturdy surface and use plastic or table knives for chopping. Here are some possibilities: strawberries, blueberries, kiwi, pitted Bing cherries, mangoes, peeled apples, raspberries, blackberries, grapes, peeled peaches, whatever is in season. The salsa should store for a day. Add fresh banana pieces before serving.
Older children or adults can cut the larger fruit into peeled pieces and younger children, the ones we want to convince, can cut the larger pieces into small ½ inch squares.
Mix the juice of half or less of a lemon and 1 Tablespoon of strawberry jam together and stir into the fruit. The salsa can be served with buttered toast or an English muffin or a side of Cheerios.
If you have time, make some cinnamon tortilla chips in the oven. Set the oven at 375 degrees. Butter the tortillas and sprinkle lightly with cinnamon and sugar. Place on a cookie sheet and use a pizza cutter to cut into triangles or squares. Bake in the oven for about 8 minutes or until they are light brown. When cooled, children can spoon salsa onto the chips.
If you need a rainy day activity, turn the salsa making into a cooking show by recording on your phone.
Not So Spicy
Vegetable salsa is a little trickier because young children may not like the texture or taste of vegetables yet, but it is worth a try. Start with very small tender zucchini, black beans, cooked corn, shaved carrots cut into tiny squares, and tiny pieces of chopped lettuce. Add a little salt and eat with toast or homemade tortillas with no cinnamon. If the vegetables need to be a bit softer sprinkle with water and put the mixture in the microwave for a few seconds. Tomatoes, onions, and peppers are often a problem so that probably knocks out tomato salsa for a while.
Esther Macalady is a retired schoolteacher in Golden. For more see grandparentsteachtoo.blogspot.com and wnmufm.org/Learning Through the Seasons.
Other items that may interest you
We have noticed you are using an ad blocking plugin in your browser.
The revenue we receive from our advertisers helps make this site possible. We request you whitelist our site.