Watermelon Kiwi Fruit Pops (Printable Version)

Vibrant layered frozen treats combining sweet watermelon and tangy kiwi for a refreshing summer dessert loved by all ages.

# What You'll Need:

→ Watermelon Layer

01 - 3 cups seedless watermelon, cubed
02 - 2 tablespoons fresh lime juice
03 - 1–2 tablespoons agave syrup or honey (optional)

→ Kiwi Layer

04 - 3 ripe kiwis, peeled and sliced
05 - 1 tablespoon fresh lime juice
06 - 1 tablespoon agave syrup or honey (optional)

# Directions:

01 - Combine watermelon cubes, lime juice, and sweetener if desired in a blender. Purée until completely smooth.
02 - Divide the watermelon purée evenly among popsicle molds, filling each about two-thirds full. Gently tap the molds on the counter to release any trapped air bubbles.
03 - Place the molds in the freezer for approximately 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 sweetener if desired until smooth.
05 - Once the watermelon layer has firmed, carefully pour the kiwi purée on top, filling each mold nearly to the rim. Insert popsicle sticks into the center of each mold.
06 - Return the molds to the freezer and freeze for at least 3 hours, or until the pops are completely solid throughout.
07 - Run the outside of each mold under warm water for a few seconds to loosen, then gently pull the pop free. Serve immediately.

# Expert Tips:

01 -
  • No cooking required, which means your kitchen stays cool and you get to feel like a genius with almost zero effort.
  • The two tone look when you pull them out of the molds is genuinely gorgeous and impresses every single guest at a barbecue.
02 -
  • If you skip the partial freeze on the watermelon layer, the kiwi will sink right through it and you will end up with a muddy looking pop that still tastes fine but loses that stunning layered effect.
  • Overripe kiwis blended into the second layer actually taste sweeter and smoother than firm ones, so save your prettiest kiwis for garnish and use the soft ones for the purée.
03 -
  • A pinch of salt in the watermelon purée does not make it salty but instead amplifies every bit of natural sweetness already hiding in the fruit.
  • Chop a few sprigs of fresh mint into the kiwi blend if you want a flavor that surprises people in the best way possible.

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