We’re heading into summer and if this spring is any indication of how warm it’s going to be, frozen treats are going to be the thing this year. And it doesn’t have to be fattening or all about ice cream either.
I actually blame Pinterest for this recipe. That’s how I came across it. The page I linked to on there credits Martha Stewart with the original recipe. so I guess we’ll give credit there.
The fun thing about these popsicles is that you can mix and match juice, fruits, etc. to make it to your taste and what you like. The recipe I am sharing is the combination I used. Feel free to throw in watermelon or mango or papaya or blueberry or raspberry or whatever your fruit-loving heart desires. I also used Trop50 Red Orange Juice as opposed to the original recipe’s white grape juice. The white grape juice makes a very clear mold whereas the Trop50 gave everything a red tint. But it all worked out.
Freeze up some and give these a try!
Recipe: Fruit Salad Ice Pops
Servings: 8
Time: Prep 15 minutes; Freeze 6 hours
Ingredients:
- 4 ounces strawberries, hulled and halved ( 3/4 cup)
- 2 kiwis, peeled and sliced into 1/4-inch rounds
- 2 bananas, peeled and sliced
- 1-1/2 to 2 cups Trop50 Red Orange Juice
Directions:
Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly.
Pour enough juice into each mold to just cover fruit.
Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).
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These tasted like a Fuzzy Navel (minus the alcohol) to be honest. They were really, really good. I want to try them again with some different fruits and see what comes of them. I might even try it with lemonade as the juice for the pop itself. The possibilities are endless. So get creative…get some fruit…and get freezing!
The Celiathlete 
I love this idea. Of course, we used to make our own ice pops as kids with the Tupperware set my mom had, but there was no fruit in them. I need to find a set of Popsicle makers and get on this. I think it’s going to be a very warm summer too.