Ah, to be a kid in the summer. Remember those days? Bare feet, swimming lessons, backyard play dates, lemonade stands, scraped knees…and popsicles. Always popsicles! Sticky hands, arms, face.
Were you a cherry, grape or orange? I was a cherry. I loved leaving them out on the counter for a few minutes, until they just started to melt slightly, but not enough that they would fall apart or, even worse, slide right off their wooden stick. I can still taste that cherry flavor, still imagine my bright cherry-red tongue and lips.
And hmmmm….should we talk about that bright cherry red tongue and lips? Red 40, Yellow 5, Blue 1…are these ingredients? I don’t want to diss the classic popsicle. It is, after all, an iconic part of summer. If, however, you’re looking for a refreshing treat that doesn’t include funky chemicals, dyes or variations on high fructose corn syrup, here it is! Ingredients: FRUIT. That’s right. That’s it. Frozen fruit on a stick. Pure summer, pure ingredients.
The beauty of being a kid is that you don’t have to worry about stuff like Red 40. My biggest six-year-old concern was being totally miffed that I had to go to bed before the sun went down. I mean, it’s light outside, I hear people out there, riding bikes and laughing, but I’m stuck in my bed with the shades pulled down.
That’s why we have moms. Moms just know that a 6-year old needs more than 6 hours of sleep, that you have to put on sunscreen before you swim, and that Red 40 probably isn’t the best “ingredient” to put in your body. Moms are the best.
Blueberry. Peach. Watermelon. Kiwi. Strawberry. Banana. Take your pick.
100% Fruit Popsicles.
Mom approved. Kid approved. Summer at its very finest.
Ingredients
- Popsicle mold (10 count)
- 5 kiwis
- 3 white nectarines or peaches, pitted, skin on.
- 2 cups seeded watermelon, cubed
Instructions
- Peel kiwis and add to a blender. Pulse until liquid. Pour into popsicle molds, filling from the bottom just about an inch. Place in freezer and allow to harden.
- Repeat with nectarines/peaches. Place in freezer for 30 minutes, and then carefully stick the popsicle stick into the popsicle, leaving about an inch and a half sticking out above the mold. (If you're using the Norpro molds we recommend, put the blue lid on top, and slide each popsicle stick into place through the holes in the top. You'll remove it before adding the third layer and just leave it off while the third layer freezes). Place back in freezer and freeze until the nectarine/peach layer is completely hardened.
- Repeat with the watermelon. Fill to almost the top of the mold, leaving about a 1/4" at the top so it doesn't overflow as it freezes and expands. Freeze until hardened.
- Remove from the freezer and run some warm water over bottom of the molds to help loosen the popsicles. You can also just let them sit at room temperature for a few minutes until they will easily slide out of the molds.
Notes
*Get creative with the fruit you use!
*If you don't want to deal with the hassle of making striped popsicles, you can just use one flavor and fill the mold all the way up!
*This post contains affiliate links, which means if you purchase a product from a link, we receive a portion of the money. This doesn’t affect your price in any way, and we appreciate your help to keep Kiwi and Carrot up and running!
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