How much fun are these Watermelon Kiwi Popsicles? There isn’t a healthier or more refreshing snack you could give yourself, or your family. Break out these fresh fruit pops on a hot day and you’ll be an instant hero.
Fair warning ~ I’ve hauled out my 3 popsicle molds and I’m declaring it open season on popsicles here at tvfgi. I’ve got a fresh batch of sticks, and tons of recipe ideas swirling around in my brain, I hope you’re ready!
Want to play along? Here’s what you’ll need to make fruit popsicles with me all summer long ~
- a popsicle mold, here’s a link to the one I use, below. I’ve used this mold for years, I like the classic shape of the popsicles, and it works great for fruity or creamy recipes.
- Popsicle sticks. Some will come with your mold, but you’re gonna need more. You can find them in stores like Target and Walmart, or online, here.
- A 2 – 4 cup measuring cup with spout, like Pyrex. This is going to help you fill the molds without messy spilling.
- A food processor or blender to puree your ingredients.
- Fresh fruit of your choosing.
Why do I sometimes use honey or sugar in my popsicles?
In the past I’ve made fruit popsicles without any sweetener, and you can certainly do that. I do find that with some fruits a touch of honey or sugar actually serves to help the flavor bloom. I don’t use it for added sweetness so much as for brightening the flavor.
Keep in mind that freezing blunts our perception of sweet flavors, so sometimes a little boost is necessary.
You can make popsicles ahead ~
- Popsicles can easily be made ahead of time and stored for a couple of days in the freezer.
- The easiest way is to keep them in the mold, and release them when you’re ready to serve.
- You can also remove them from the mold and wrap in waxed paper or special popsicle wrappers, which you can find here. You can also use zip lock freezer bags.
The wonderful thing about fruit popsicles is that you’re basically getting 1/2 cup of pure healthy fruit juice in each pop, but it feels like such a treat.
This is an easy way to get the kids involved in the kitchen ~ let them choose their own fruit combos and get creative making their own healthy treats. You can make multi-striped fruit popsicles, with fruit juice, or whole pureed fruit. Or you can keep it simple and stick with one type of fruit, it’s your choice.
Did you know you can even make Iced Coffee Popsicles, and Thai Iced Tea Popsicles??? They can get as adult as you please, and you can even spike them!
Watermelon Kiwi Popsicles
- 1/2 small seedless watermelon
- 4-5 kiwi fruit
- 1 tsp honey, or more to taste
- Remove the flesh from the rind of the watermelon and cut into large chunks. Process in a food processor or blender until smooth. Pulse to get any remaining chunks. You’ll need 2 cups of puree.
- Fill each of 10 popsicle molds about 3/4 full with the watermelon juice. Set in freezer for 30 minutes to firm up.
- Meanwhile peel the kiwi and cut into chunks. Puree in the same manner. Add the honey to taste. You’ll need a cup of puree.
- Fill each of the popsicle molds to the top with the kiwi puree, and then insert a stick into each slot. The mixture will be thick enough that the sticks will stand up by themselves. Freeze until the popsicles are solid, about 4 hours or more.
- To remove, fill your sink with hot tap water and immerse the mold up to, but not over the top lip for about 5 seconds. If the popsicles don’t budge, immerse for a few seconds more. Note: don’t leave in the hot water too long or the pops will start to melt.
Ready for more fruit popsicles? (You can access ALL my frozen treats here.)
White Peach Popsicles
Like biting into a ripe juicy peach, only better!
Wild Blueberry and Almond Butter Yogurt Popsicles
This unique flavor combination makes a high energy pop.
How to Make Rainbow Popsicles
Could they get any prettier? You’ll make up your own rainbows according to your favorite fruits with this fun recipe.
Questions and Reviews
This is one of the best popsicles I have had, it is so good and the instructions are very clear and they are very good and delcious. I have always loved fruit and posicles but don’t like the calories this is perfect for that.
These have to be the prettiest popsicles ever Sue! Love the colors and the flavors! I need to work my way through your delicious list of pops!
Thank you so much for this recipe, as well as the others! It doesn’t get better than watermelon, and I just recently discovered kiwi’s. (About time!). I have tried others popsicle molds, only to have them fall over and mess up my freezer. I really appreciate the info and to know that you have used them for a long time. I can’t wait to order them, and start enjoying my fruit another way. A quick question, please, if I were to use the wrappers, then while still frozen, put the pops in a Ziploc freezer bag, will they last longer in the freezer? It’s just me (though I am sure they won’t last long), but it would be nice to be able to put some away for when fruit is out of season. Ok, one more question (sorry). Have you tried bing cherries, or would it take too many, once the pits are removed? Thanks again;
Hey Cynthia ~ I’m glad you’re getting excited about popsicle making! To answer your questions, I find that fruit pops don’t last all that long in the freezer no matter how well you wrap them, although I haven’t tried shrink wrapping. I find they only last a few days, but I don’t usually make them in bulk, so I never keep them around longer than that anyway. You can definitely use cherries, I have some great cherry popsicles on the blog, here:https://theviewfromgreatisland.com/cherry-lemonade-popsicles/
Such a refreshing treat for these dog days of summer! Watermelon popsicles are some of my favorites. Wish I had one now! Pinned 🙂
Can’t get through the dog days without ’em 🙂
These are soo cute! And three sets of molds–how fun!
I completely agree with you about a touch of sugar. I’ve always felt it can work similarly to salt as a flavor enhancer. I did an internet search once and found no independent validation of that, so I was really happy to hear it from you!
It is SO interesting, it really does act in the same way as salt, to make things taste more like what they are!