Fresh Plum Popsicles

Dinosaur Egg Popsicles |
 Dinosaur Egg Popsicles --- if you know what this is you're ahead of the game...pluots, apriums, and plumcots are some of the true treasures of summer! *

These fresh plum popsicles are made with a variety called pluots, and the color and flavor of these juicy pops is unrivaled. They’re one of the true treasures of summer!

Healthy Dinosaur Egg Popsicles with other pluot pops are made from summer's juciest and most colorful fruit! |

Pluots, apriums, and plumcots are hybrids of plums and apricots, and they’re just fantastic. It used to be that you’d only find them in farmers markets, but now they’re showing up in supermarkets all over the country. They combine the juiciness and rich colors of plums with the firmer flesh and and more pronounced flavors of apricots. Dinosaur Eggs are one of the many varieties of pluots, and one of the most spectacular, with a mottled green exterior and a fuchsia pink inside.

Cutting pluots for making Dinosaur Egg Popsicles | theviewfromgreatisland.comPluots for making Dinosuar Egg Popsicles |

These aren’t genetically modified or anything like that, they’ve been cross bred just like gardeners and farmers have been doing for generations and the results have been fabulous. Here’s the breakdown…

  • PLUOT: 1/4 apricot, 3/4 plum
  • APRIUM: 3/4 apricot, 1/4 plum
  • PLUMCOT: 1/2 apricot, 1/2 plum

making whole fruit popsicles in a popsicle mold
Our farmer’s market has a huge array of them out for tasting all summer long. These have intense fresh fruity flavor, and every variety of pluot, etc, will be a little different in color and taste, so experiment and find your favorite.

Plum popsicles melting in a mason jar

When you’ve finished with these you might like to try some of my other healthy whole fruit pops:

Dinosaur Egg Popsicles |

Pluots and their cousins are VERY juicy, so it can be messy to try to bite right into them. I often slice mine in wedges first, but making them into popsicles is an even cooler solution 🙂

Dinosaur Egg Popsicles |
5 from 1 vote

Dinosaur Egg Popsicles and other wonders of summer

Author Sue Moran


  • 8 pluots of any variety
  • 2 Tbsp sugar or to taste
  • juice of 1/2 lemon


  • Cut each pluot in half and then give them a rough chop. Add them to the bowl of a food processor along with the sugar and the lemon juice. Process until smooth, scraping down the sides of the machine if necessary.
  • Transfer the puree to a measuring up with a spout and fill your popsicle molds.
  • Insert sticks and freeze until solid.
  • To remove, fill your sink with hot tap water and immerse the mold up to, but not over, the top lip for just a few second. If the popsicles are still stuck, immerse for a few more seconds.
  • Store well wrapped in the freezer.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • Chose ripe but firm pluots, softness indicates they’re over ripe.
  • Like all stone fruit, pluots are only available during the summer season, so enjoy them while you can.
  • To open a pluot, slice in half with a sharp serrated knife, and then twist the two halves apart. These aren’t ‘freestone’ fruits, meaning the pit will be stuck in one half, and you will have to slice around it.

don’t forget to pin it!

Dinosaur Egg Popsicles |

used to make dinosaur egg popsicles… (the photos are clickable)

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    Please rate this recipe!

  • Reply
    June 30, 2017 at 6:38 pm

    I am eating one of these as I type, and it is spectacularly good! I didn’t buy enough pluots, so I filled in with apricots I had happened to buy. These are definitely on my list of keeper recipes and I’ll be making them again real soon. And not sharing with my husband… ?

    • Reply
      June 30, 2017 at 7:07 pm

      I haven’t seen pluots yet in the market or even farmer’s market yet, Susan, so I like your idea of substituting apricots, which I have seen!

      • Reply
        July 4, 2017 at 6:17 pm

        I’ve now made a second batch with all pluots, and ended up with enough to make 8 popsicles. Absolutely wonderful!

        • Reply
          July 4, 2017 at 6:31 pm

          Yay! It’s a great start to summer popsicle making 🙂

  • Reply
    Robyn @ Simply Fresh Dinners
    July 27, 2016 at 3:45 pm

    I’ve never heard of dinosaur eggs let alone tasted them but I sure do need to get my hands on some now. Wow, so rich and juicy. Love your popsicle collection, Sue!

  • Reply
    Katherine | Omnivore's Cookbook
    July 27, 2016 at 9:43 am

    Look at that bright color! Love the unique flavor!

  • Reply
    Cindy's Recipes and Writings
    July 26, 2016 at 6:55 am

    I love the color, Sue! I’m a fan of everything stone fruit. I need to try these soon!

  • Reply
    Chris Scheuer
    July 26, 2016 at 5:49 am

    These beautiful guys haven’t really hit the East coast yet but I will be waiting for them. They sounds wonderful and look amazing!

    • Reply
      July 26, 2016 at 6:05 am

      I think they were developed here in California, Chris. You can substitute plums for a similar flavor 🙂

  • Reply
    July 25, 2016 at 6:25 pm

    Love the color Sue, will be looking out for these amazing fruits.

    • Reply
      July 26, 2016 at 5:29 am

      The colors are amazing, Cheri!

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