Being a chef can be challenging. Being around food all day definitely can stretch the limits of my ability to resist over-eating. Cooking professionally requires tasting what you’re cooking and for me, just a few bites of a yummy dessert can send my cravings into overdrive. These whole fruit pops can be a life saver.
I use fresh, whole, in-season fruits that are naturally sweet so little or no sweetener is needed. Using the whole fruit instead of juice retains the fiber and all the nutrients. When fresh fruit is not available, frozen fruit is a great option.
A blender or food processor will do most of the work for you. Just cut the fruit in chunks big enough to fit and push the button. Run the machine until the fruit becomes nearly liquid. At this point, I taste and decide if sweetener is needed. In addition to sugar, agave or honey, sweet juices can bring up the flavor and sweetness.
Whole Fruit Pops Flavors
You can make single flavor pops or combine flavors. In addition to fruit, lemon and lime are wonderful additions and can enhance the flavor of fruits that need some help. Coconut cream with a little sweetener is a great dairy-free option.
The recipe card below includes recipes for pineapple strawberry and mango-lime-coconut fruit pops. Here are are few more fun flavors:
- Raspberry-Orange (use orange juice)
- Blueberry with Cinnamon Ice Cream (add 1/4 tsp cinnamon to 1 c vanilla ice cream)
Do you love Creamsicles®? Make your own by combining these fruit pops with some ice cream. Let the ice cream soften a little and layer in the molds with the fruit purees.
Once the pops are frozen and out of the mold, coat them with chocolate for a special treat. My 2-ingredient chocolate magic shell is perfect for this. The chocolate will set up immediately. I recommend dipping twice for a thick coating.