Tropical Fruit Pops
- Cook Time: 4 hours
- Servings: 12
- Course: Dessert
Making these frozen pops is like a salute to summer. Assemble each treat with your pick of strawberries, kiwifruit, papaya, or melon. Each one tastes great in these sweet heart-healthy frozen snacks. And each fruit adds a splash of color.
Reynolds Kitchens tip
Shape your pops by filling paper cups with fruit and the blended juice mixture. Top with aluminum foil and shape it to the cup, making a small hole for the wooden stick. Aluminum foil is just right for the job because it holds up to freezing temperature and peels right off the pop when ready to serve. Now sit back and enjoy this taste of summer on a stick.
- 1 cup guava nectar
- 1 cup unsweetened pineapple juice
- 1 cup fresh pineapple chunks
- 1 cup coarsely chopped or sliced fresh fruit (such as strawberries, kiwifruit, papaya, and/or melon)
In a blender, combine guava nectar, pineapple juice, and fresh pineapple chunks. Cover and blend until smooth.
Divide chopped or sliced fruit among 12 frozen treat molds or 4- to 6-ounce paper cups. Pour blended mixture over the fruit.
Cover each cup with aluminum foil; make a small hole in the aluminum foil with a knife and insert a wooden stick into each cup through the hole.
Freeze about 4 hours or until firm. Remove foil and cup to serve.
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