Citrusy Kiwi-Watermelon Popsicles

Written and photographed by Ritika Gann
This past week, choosing a recipe for “Ritika on the Rock” wasn’t too difficult. I thought I’d continue on the theme of: “Oh my goodness, why is it SO HOT?!” Enter Citrusy Kiwi-Watermelon Popsicles. I don’t know if you’ve ever had popsicles for breakfast – but after you try this recipe, it may just be the biggest game changer this summer. Fruit in dessert form is definitely worth a shot.
Seems rather decadent, right? Wrong. These popsicles are the epitome of refreshing, slightly subtly sweet, and as juicy as they look – and I especially love that they’re made from fresh fruit with no added or refined sugar (a little honey never hurt anyone, right?). That’s right, I’m throwing that “healthy” word around.
I’ve gotta admit the secret to making great popsicles is this amazing silicone popsicle mould. There’s minimal mess and a super easy and flexible release every time. (Full disclosure: I may make some money if you buy from the link above!)

It’s incredible how sounds from your childhood can trigger cravings. Every time I hear the annoying (and nostalgic) ice cream truck melody rolling through the neighborhood, I feel an instant longing for Polar Ice popsicles. You know the ones: they’d turn your tongue bright blue (is that a thing in America?). It’s delicious frozen, flavored sugar-water – can’t really make a habit of them anymore. I’m infinitely grateful to be able to make homemade popsicles to satiate my old summer habits!
Want to know a secret? It doesn’t have to stop with kiwis and watermelon – you can make fresh fruit popsicles with any fruit that you love – I know that the farmers markets are bursting with fresh berries and plump, farm-fresh fruit.
My favorite combos:

  • Strawberries & Pineapple
  • Apricot & Cherry
  • Peach and Raspberry

Yep, I’m definitely prepared for the scorching months ahead, how about you?

Prep Time: 10 Minutes
Freeze Time: 4 hours
Serves 8
Citrusy Kiwi-Watermelon Popsicles
4 kiwis, peeled and quartered
1-2 tablespoons of water
4 cups watermelon, cubed
½ an orange, juiced
2 tablespoons honey, divided (use agave nectar if you’re vegan)
Directions:
1. In a blender, pulse kiwi pieces until mostly blended. Add in 1 tablespoon of honey and pulse again. Add 1-2 tablespoons of water to help the kiwi liquify more easily.
2. Divide the blended kiwi between 8 silicone popsicle mould cavities. Freeze for 2 hours.
3. While the kiwi sets in the freezer, blend the watermelon, orange juice, and remaining tablespoon of honey. Refrigerate until the kiwi in the mould has solidified.
4. Remove the silicone mould from the freezer and divide the blended watermelon mixture equally amongst the 8 partially filled cavities of the mould. Freeze for another 2 hours.
5. When popsicles have solidified, run the mould under warm water to loosen.


Each week, Ritika Gann will share some of her favorite recipes with AY readers. Ritika grew up in Ontario, Canada as an avid traveler and lover of international cuisine and beautiful plating. She is creator-owner-photographer-writer of the food blog R&M Cooks, and author of Coconut Oil: 65 Recipes for Cooking Clean, which can be ordered here. She currently lives and works in Little Rock with her husband.