Let's Talk Popsicles (And My Freezer Fiasco)
So, here's the thing—I never really planned on making Kiwi Watermelon Fruit Popsicles until one blazing hot afternoon last July. My niece, who was basically melting into a puddle on my couch, begged for something 'cold, fruity, and not just boring old ice cream.' (Her words, not mine, but honestly, she had a point.) So, I did what any slightly frazzled aunt would: raided the fridge, found a sad-looking watermelon chunk and a couple of kiwis that had seen better days, and got to experimenting. And that's sort of how this recipe was born. I mean, who knew a last-minute kitchen experiment could taste this good? I definitely didn’t. Pro tip: don't underestimate what’s lurking in your crisper drawer. Or, you know, just plan ahead—unlike me.
Why I Keep Making These (Even When It's Not Summer)
I make this whenever I want to feel like I've got my life together, honestly. My family goes absolutely bonkers for these (even my brother, who's convinced he doesn't like fruit, eats at least two and then pretends he didn't). Plus, when I'm feeling extra lazy or it's one of those days where the oven feels like an enemy, this is a lifesaver. And, just between us, I once tried using pre-chopped fruit from the store because I couldn't be bothered—still tasted pretty great. Oh! And if you have kids around, they love 'helping' (read: sneaking fruit when you're not looking). Only downside? Cleaning the blender. I swear, why does it always stick under the blade?
What You'll Need (But Feel Free to Improvise)
- 2 ripe kiwis (or use golden kiwis if you want something a bit sweeter—my gran used to insist on those when she was in charge)
- 2½ cups watermelon, diced and seedless (sometimes I use the mini watermelons because they're just easier, but really, any watermelon works)
- 1 tablespoon honey or agave syrup (or skip it if your fruit is really sweet—I've also tried maple syrup once, not bad!)
- 2 teaspoons fresh lime juice (from half a lime, usually—but bottled is fine if you're out)
- A pinch of salt (sounds weird, but trust me, it makes the flavor pop)
- Optional: a few mint leaves (sometimes I throw these in; sometimes I forget—no biggie)
How I Throw It All Together (No Stress, Promise)
- First, peel the kiwis and slice them up—doesn’t have to be pretty. If you want those fancy slices at the bottom of the popsicles, save a few and just press them into the sides of your molds. Or don’t, it still tastes good.
- Next, toss most of the kiwi, all the watermelon, honey (or whatever sweetener), lime juice, and that odd pinch of salt into a blender. Add the mint if you remembered. Blend until totally smooth—this is where I usually sneak a taste and maybe add a bit more lime, depending on my mood.
- Pour the mixture carefully into your popsicle molds. If you don't have those, I've used little paper cups with wooden sticks (I actually saw this trick on Serious Eats once—super handy).
- Pop the sticks in (sometimes I forget until they've been in the freezer for an hour—it’s fine, just poke them in once it’s a bit slushy).
- Freeze for at least 4–6 hours until they're solid. Or overnight if you’ve got the patience, which, let's be honest, I rarely do.
- To get them out, run the molds under warm water. Don’t twist too hard or you’ll break them (trust me, I’ve snapped a stick or two).
Stuff I Wish I Knew Sooner (Notes From My Kitchen)
- If your watermelon is really watery, the pops might be more icy than creamy—sometimes I add half a banana for a smoother bite (learned that after a few too many brain freezes).
- Too sweet? Add more lime. Not sweet enough? More honey. I adjust every single time—no two batches have been identical, and I'm fine with that.
- I once tried using frozen fruit instead of fresh. Worked okay, but it made the mixture kind of thick; had to add a splash of water.
Weird Variations I’ve Tried (And One That Flopped)
- Swapped in strawberries for half the watermelon once—my niece loved it, but my brother said it tasted 'like a smoothie on a stick.'
- Added coconut milk to make them creamy. Actually, I think it made them taste sort of like those store-bought ones, not as refreshing. On second thought, I prefer the original.
- Tried layering the kiwi and watermelon for stripes—looked cool, but I made a mess and the colors bled anyway. Maybe my patience just isn't up to it...
What If I Don’t Have Popsicle Molds?
I used to think those plastic molds were essential (I mean, they're cute), but honestly, I've used everything from old yogurt cups to ice cube trays. Just stick a skewer or plastic spoon in and you're golden. Here's a whole guide I found on The Kitchn if you want more ideas.
How Long Do These Actually Last?
Technically, they’ll keep for about a week in the freezer (cover with cling film if you want to prevent weird freezer smells), but honestly? In my house they’re usually gone before the next morning. I tried doubling the recipe once in hopes I’d have leftovers, but you can imagine how that went.
How We Serve 'Em (And a Family Quirk)
My lot likes to eat these straight from the freezer, but my mum always lets hers sit out for five minutes so it’s not too icy. Sometimes we bring them out at barbecues and everyone acts like I’ve just performed a magic trick. Oh—and if you’re feeling fancy, you can serve 'em with a wedge of lime or a sprig of mint, but no one at my table has ever noticed.
Things I Learned the Hard Way (Pro Tips)
- Don’t overfill the molds—they expand as they freeze and spill everywhere. I once had a sticky freezer disaster I’m still cleaning up (probably).
- Take the time to blend properly. I once skipped it to save time; ended up with weird fruit chunks and my niece was not impressed.
- Let them thaw a minute before trying to yank them out—unless you like broken popsicles and frozen fingertips (guilty).
Random (And Not-So-Random) Questions I Usually Get
- Can I make these without any sweetener?
- Yup! If your fruit is super ripe, you probably don't need any at all. Sometimes I forget to add it and nobody even notices.
- Can I use bottled lime juice?
- Honestly, I do all the time. Fresh is a bit brighter, but when it's raining or I'm just feeling lazy, bottled is totally fine.
- Do I have to strain the mixture?
- I never bother. I like the extra fiber, and who has the time? But if you want a totally smooth pop, you could run it through a sieve.
- What if I don't have popsicle sticks?
- Improvise! Use plastic spoons, chopsticks, or even leave them stickless and eat with a fork (not elegant, but it works).
- Are these vegan?
- Sure, just swap honey for agave or maple syrup. Easy peasy.
- How do I get them out of the molds without breaking?
- Run them under a bit of warm water and gently wiggle. Don't rush—I've snapped a few in my day. Patience, grasshopper.
- Can I make these with other fruits?
- Oh yeah. Mango, berries, pineapple—go wild. Just keep the ratios roughly the same and taste as you go.
And before I forget—if you want to geek out about homemade popsicle science, Food52 has a great article on why some popsicles turn out hard and others don't. Worth a read if, like me, you've ever wondered why your creations occasionally double as doorstops.
Ingredients
- 2 cups seedless watermelon, cubed
- 3 ripe kiwis, peeled and sliced
- 2 tablespoons honey or agave syrup
- 1 tablespoon fresh lime juice
- ½ cup coconut water
- ¼ cup strawberries, sliced
- ¼ cup blueberries
- Pinch of salt
Instructions
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1In a blender, combine the watermelon cubes, 1 tablespoon honey or agave syrup, and ½ tablespoon lime juice. Blend until smooth.
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2Pour the watermelon mixture into popsicle molds, filling each mold about two-thirds full. Add a few slices of strawberries and blueberries to each mold for extra flavor and color.
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3In a clean blender, blend the kiwi slices with coconut water, the remaining honey or agave syrup, lime juice, and a pinch of salt until smooth.
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4Carefully pour the kiwi mixture over the watermelon layer in each mold, filling to the top. Use a skewer or knife to gently swirl the layers if desired.
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5Insert popsicle sticks and freeze for at least 6 hours, or until completely solid.
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6To serve, run the molds under warm water for a few seconds to release the popsicles. Enjoy immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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