Recipe From What's For Lunch, Honey?

Recipe: Tutti Frutti Popsicles

By Meeta K. Wolff

Prep Time: 15 minutes

Total Time: 5 hours

Makes: 10 popsicles

Ingredients

• 1 ripe mango

• 150g blackberries

• 2 tablespoons Greek yogurt / coconut milk (optional)

• 150g strawberries

• 1/2 ripe papaya

• 6 passion fruits

Method

1. Peel mango and cut into chunks. Puree in food processor and refrigerate.

2. Puree blackberries. If the blackberry fruit puree is very dark in color and one or two tablespoons yogurt to bring out the vibrant purple.

3. Puree strawberries.

4. Remove the seeds from the papaya. Cut into chunks then puree.

5. It is best to keep the fruit purees chilled as each layer freezes in the freezer.

6. 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 puree has become more solid spoon the next layer of puree - for us it was blackberry.

7. Place the aluminum lid over the molds and slide a wooden popsicle stick into each mold. Put back into the freezer and freeze for another hour.

8. In the same way continue to layer the fruit puree, freezing after each layer, until all the puree has been used up.

9. Finally, for the final layer scoop out the passion fruit and spoon into the molds. Freeze again for one more hour.

10. 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.

Notes:

• Make sure your purees 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 aluminum 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 purees into the molds for clean layers. I simply used a teaspoon and cleaned up splatters along the sides of the molds.

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