Watermelon Kiwi Fruit Pops (Print Version)
Vibrant layered frozen treats blending sweet watermelon and tangy kiwi for a refreshing summer dessert.
# What You'll Need:
→ Watermelon Layer
01 - 3 cups seedless watermelon, cubed
02 - 2 tablespoons fresh lime juice
03 - 1–2 tablespoons agave syrup (optional)
→ Kiwi Layer
04 - 3 ripe kiwis, peeled and sliced
05 - 1 tablespoon fresh lime juice
06 - 1 tablespoon agave syrup (optional)
# How to Cook:
01 - Combine the cubed watermelon, lime juice, and agave syrup if desired in a blender. Purée until completely smooth.
02 - Pour the watermelon purée evenly into popsicle molds, filling each roughly two-thirds full. Gently tap the molds on the counter to release any trapped air bubbles.
03 - Place the molds in the freezer for about 1 hour, or until the watermelon layer is slightly firm to the touch.
04 - While the watermelon layer sets, blend the peeled kiwi slices, lime juice, and agave syrup until smooth.
05 - Once the watermelon layer has firmed up, pour the kiwi purée on top in each mold, filling nearly to the rim. Insert popsicle sticks into the center of each mold.
06 - Return the molds to the freezer and freeze for a minimum of 3 hours, or until the pops are completely frozen through.
07 - Run the outside of each mold under warm water for a few seconds, then gently pull the pop free from the mold.
# Expert Advice:
01 -
- No cooking involved, which means your kitchen stays cool and your patience stays intact on the hottest days.
- The two tone layers look like something from a fancy shop but take barely any effort to pull off.
02 -
- If you skip the partial freeze and pour the kiwi layer onto liquid watermelon, the two will swirl together into a muddy pink mess that still tastes fine but loses that striking layered look.
- Wooden popsicle sticks can float and tilt if you insert them before any freezing happens, so wait until the kiwi layer goes in or use molds with built in stick holders.
03 -
- Ripe kiwis blend smoother and taste significantly sweeter, so plan ahead and buy them three to four days before you want to make this recipe.
- Run the molds under warm water rather than hot, hot water melts the outer layer too fast and you lose the crisp edges that make these look professional.