Watermelon Kiwi Fruit Pops (Printable Version)

Vibrant layered frozen treats blending sweet watermelon and tangy kiwi for refreshing summer snacking.

# What You’ll Need:

→ Watermelon Layer

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

→ Kiwi Layer

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

# Directions:

01 - Combine the cubed watermelon, lime juice, and agave syrup 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 approximately 1 hour, or until the watermelon layer is slightly firm but not fully frozen.
04 - While the watermelon layer sets, blend the peeled kiwi slices, lime juice, and agave syrup together until smooth.
05 - Once the watermelon layer has firmed up, pour the kiwi purée on top of each mold, filling nearly to the rim. Insert popsicle sticks into the center of each mold.
06 - Return the molds to the freezer and freeze for a minimum of 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.

# Quick Tips:

01 -
  • No cooking required, which means your kitchen stays cool even on the most brutal summer afternoons.
  • The two tone layers look like something from a boutique ice cream shop but take almost zero effort to pull off.
  • Kids can do nearly every step themselves, making it a perfect boredom buster that ends with a reward.
  • They are naturally vegan and free from every major allergen, so you can share them with just about anyone.
02 -
  • If you skip the partial freeze and pour the kiwi layer over still liquid watermelon, the two colors will bleed together into something that tastes fine but looks disappointingly brownish.
  • Running the mold under water for too long will melt the outer layer and leave you with a misshapen pop, so five seconds is usually plenty.
03 -
  • Always taste your fruit before you blend because a disappointing watermelon or underripe kiwi cannot be rescued once it is frozen.
  • The one hour partial freeze is the single most important step for achieving those striking photo ready layers everyone will ask about.

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