Watermelon Kiwi Fruit Pops (Printable)
Cool off with vibrant layered watermelon and kiwi frozen treats. Naturally sweet and refreshing.
# What You 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)
# Steps:
01 - Combine the cubed watermelon, lime juice, and sweetener if using in a blender. Purée until completely smooth.
02 - Pour the watermelon purée evenly into popsicle molds, filling each about two-thirds full. Tap the molds gently on the counter to release any trapped air bubbles.
03 - Place the molds in the freezer for about 1 hour until the surface is slightly firm but not fully solid.
04 - While the watermelon layer sets, combine the peeled kiwi slices, lime juice, and sweetener if using in a blender. Purée until smooth.
05 - Once the watermelon layer has firmed up, pour the kiwi purée on top in each mold, filling almost 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 firm 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 Hints:
01 -
- Zero cooking required, which means your kitchen stays cool and your patience stays intact when its too hot to think straight.
- The two tone color effect looks like something from a fancy juice bar, but honestly the hardest part is waiting for them to freeze.
02 -
- The one hour partial freeze for the watermelon layer is not optional, because skipping it means your kiwi sinks straight through and you end up with a swirled mess instead of clean defined layers.
- If your kiwi purée looks more brown than green, your kiwis are overripe and the flavor will be flat, so shop carefully.
03 -
- Taste each fruit purée separately before freezing because sugar levels vary wildly between batches, and a quick squeeze of extra lime juice can rescue a batch that tastes too flat.
- For the cleanest layers possible, chill your kiwi purée in the refrigerator while the watermelon freezes so the temperature difference between layers is minimal.