These popsicles are so simple to make, kid-friendly, and 100% fruit! Just blend up kiwis and delicious watermelon and you can have the most refreshing treat with no added sugar! Add the kiwi purée first and you will get that nice separation.
What you'll need for Kiwi Watermelon Popsicles:
2 organic kiwis
2-3 cups of diced local seedless watermelon from We Produce
popsicle molds / empty ice cube tray with toothpicks & saran wrap
blender / food processor
1) Slice the kiwis in half and using a spoon, scoop the inner kiwi fruit from the skin and place in a blender or food processor. Blend until smooth. Scoop small portions of puréed kiwi into the popsicle mold or ice cube tray, filling only a third of the space. Rinse blender. TIP: If you have any leftover kiwi purée, pour into cup for drink later to drink with leftover watermelon juice.
2) Slice up watermelon - roughly measuring about 3 cups of diced watermelon - and add it into blender and process until it becomes juice. Pour watermelon juice into the popsicle mold or ice cube tray until almost full. TIP #1: There's no need to strain the seeds out of the juice, just add them right in, but if you are using a seeded watermelon, remove black seeds before blending. TIP #2: If you like chunks in your popsicles, feel free to incorporate sliced kiwi or small watermelon chunks in your popsicles.
3) Once your popsicle mold is filled completely, place your popsicle sticks into mixture, cover and freeze for 12-24 hours. If you are using ice cube trays, place saran wrap over the entire tray and then stick toothpicks through saran wrap into mixture and place in freezer for 8-12 hours. TIP: The saran wrap is great for the ice cube tray popsicles because it keeps the toothpick in place so it doesn't slant during freezing. Once you're ready to eat the popsicle, just remove the saran wrap covering the individual popsicle, keeping the others covered for later.
4) Pop out of mold or tray and enjoy!
How to Keep Kiwi & Watermelon Separate
Aren't these popsicles gorgeous? The tart kiwi goes great with the super sweet watermelon. It even resembles a slice of watermelon! I love how these turned out, they really highlight the black kiwi seeds. The separation between the kiwi purée and watermelon was easy to maintain because I put the kiwi purée into the molds first. The purée is so much thicker than the juice, it really held the separation between flavors. I was worried if I put the watermelon juice first it would be too thin and would mix together. If you wanted to take it up to the next level, you can slice kiwi slices and press them to the edge of the mold so when you remove the popsicle after freezing, you'll see that beautiful slice. I saw a couple other watermelon popsicle recipes that incorporated chunks of watermelon, so if that's your thing, I recommend slicing into small cubes and ensuring that juice full surrounds the chunks otherwise you might have uneven texture or holes in your popsicles.
In a lot of my popsicle recipes, I recommend making extra so you can drink some on the side. I definitely recommend this with the watermelon juice. If you have a huge watermelon and won't get to eating it all in time, you should try blending it up into watermelon juice. I did this as a special drink back when I used to work in our Co-op Cafe four or five years ago. Just blend up chunks of seedless watermelon. You can sieve the juice if you don't want seeds or extra pulp, but I recommend just keeping the pulp in the juice. The fiber in the watermelon will help your body slow down digestion of the sugar, so the pulp and fiber help balance spikes in your blood sugar. Eat the pulp and fiber! The juice is super hydrating and a great way to use all of your watermelon or any melon. Your future self will thank you for making extra. You can keep the watermelon in a mason jar in the fridge for a few days and if you're going to get extra fancy, you can use it in ice teas, cocktails, or on the rocks.