Ever since we made these Almond Butter and Blueberry popsicles – we are very much addicted. Even though our summer here in Weimar is not as exemplary as we would like it to be, we are still getting a few sunny and warm days in between grey cooler days. Nothing however, seems to dampen our mood this summer break! We are enjoying it to the fullest with our popsicle creations. These all fruit tutti frutti popsicles bring on the best of the summer days.
My fondest memories often take me back to summer vacations in Bombay when my aunt lived at Juhu Beach. Evenings, when the sun was setting and the temperatures were more tolerable, would take us all out to the beach. One of our first destinations at the beach was finding the “gola” guy. Golas are the Indian version of the ice pop. Made with shaved ice, frozen into a form on a wooden stick, the ice is soaked with flavored sweet syrup that seeps through the crevices of the shaved ice. My mother often cringed when we came back with multi-colored syrupy ice dripping over our fingers. Not knowing where the water came from or what was in the syrups, she worried we would end up spending the rest of the vacation in bed (or the bathroom) with upset stomachs. For us however, this was pure bliss and we would spend the next 20 to 30 minutes sitting on the sand, sucking the ice draining it of its flavored syrup.
Whether they are called golas, ice pops, ice lollies, freezer pop or icy poles – the terminology may be different depending on which part of the world you are in but we all love these frozen treats on a stick. Apparently 2 billion popsicles are sold each year and the cherry popsicle is the all time favorite flavor. The fascination for these treats is easy to understand. What’s not to like about them? Especially as they are easy to make at home, where favorite ingredients and flavors pairings can be used.
When I posted the Almond Butter and Blueberry popsicles, it was not long before the lovely Sue of The view from Great Island, commented that we were on the same page that day with our popsicles. It raised my interest and I was keen to see her popsicle creation. Her rainbow popsicles instantly caught my eye and I called Soeren to show him our next popsicle project! It did not take much convincing and we both listed our favorite flavors.
This was certainly a great way to spend the afternoon and Soeren, who knows his way around the kitchen, took control of preparing and pureeing the fruit. All I did was layer the final product into the molds. These vibrant and so amazingly refreshing 100% fruit popsicles are just the perfect way to enjoy fruit in a slightly different form.
Traditionally tutti frutti are a colorful confectionary which contains chopped candied fruit. For us however, we are using the name literally to mean “all fruit” popsicles.
We used mangoes, blackberries, strawberries, papaya and passion fruit to create not only colorful layers, but a fantastic mix of fruity flavors from fruity sweet to tangy rich. What I love about these is that they are so versatile that you can make these with all kinds of different fruit. Plums, grapes, apricots, peaches, cherries, kiwis are all on our list for the next popsicle session.
Recipe: Tutti Frutti PopsiclesMeeta K. Wolff
Makes: 10 popsicles
- 1 ripe mango
- 150g blackberries
- 2 tablespoons Greek yogurt / coconut milk (optional)
- 150g strawberries
- 1/2 ripe papaya
- 6 passion fruits
- Peel mango and cut into chunks. Purée in food processor and refrigerate.
- Purée blackberries. If the blackberry fruit purée is very dark in color and one or two tablespoons yogurt to bring out the vibrant purple.
- Purée strawberries.
- Remove the seeds from the papaya. Cut into chunks then purée.
- It is best to keep the fruit purées chilled as each layer freezes in the freezer.
- Start spooning the first layer into each popsicle mold. We started with mango!. Freeze this for at least 1 hour. Once the first layer of fruit purée has become more solid spoon the next layer of purée - for us it was blackberry.
- Place the aluminium lid over the molds and slide a wooden popsicle stick into each mold. Put back into the freezer and freeze for another hour.
- In the same way continue to layer the fruit purée, freezing after each layer, until all the puree has been used up.
- Finally, for the final layer scoop out the passion fruit and spoon into the molds. Freeze again for one more hour.
- To remove the popsicles run under hot water for about 6 seconds. If the popsicles don't slide out, immerse in sink with hot for a few more seconds. Use immediately or wrap in plastic and return to the freezer.
- Make sure your purées are chilled and each layer is frozen solid before you add the next. This will ensure defined layers of fruit.
- Tap the mold on the counter after you add each layer to even it out.
- Use brightly colored fruit to get lovely vibrant colors.
- If you have trouble with the popsicle lid, simply cover the molds in stronger aluminium foil, then poke slits into the foil using the wooden sticks.
- For colorful sticks add a few pinches of natural food coloring powder into water and soak the sticks for a few hours or overnight.
- Sue uses a funnel to funnel the purée into the molds for clean layers. I simply used a teaspoon and cleaned up splatters along the sides of the molds.
We loved these popsicles! When Soeren heads to the kitchen and comes back with these popsicles I can smile, relax, knowing that these are pure fruit - no additional flavors or sugar just tutti frutti! I can only say copy us and make these straight away. Enjoy!
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