Eat the rainbow! Photo courtesy Sue | The View From Great Island.
We were charmed by these homemade ice pops from blogger Sue of The View From Great Island (the island town of New Castle, New Hampshire).
She puréed blueberries, kiwis, mango, pineapple, strawberries and watermelon to make rainbow pops.
When you make your own, you may choose to follow the colors of the rainbow in order: red, orange, yellow, green, blue, indigo and violet. Here are some fruit choices:
Red (cherry, grape, plum, raspberry, strawberry, watermelon)
Orange (apricot, cantaloupe, mango, orange, papaya)
Yellow (cherry [Queen Anne, Rainier], golden kiwi*, golden raspberry, nectarine, peache, yellow plum
Green (avocado, grape, honeydew, kiwi*)
Blue (since there are no naturally blue foods, you can skip this layer or purée white fruits—apple, banana, coconut, pear, white peach—and tint them with food color)
Violet (blackberries, black grapes)
You’ll need ice pop molds. Most wide pop molds make only 6 pops. We found one that makes 10 ice pops for not much more money ($18.80 plus free shipping). For all the work you’ll put to make rainbow pops, make as many as you can, whether it’s buying two 10-pop molds or borrowing extra molds from friends.
1. PURÉE the individual fruits and chill them. Make the darkest layer (violet) first, and work your way up to red at the top. NOTE: When you’re making separate colored layers, it’s important to freeze each layer until set so the layers won’t bleed into each other.
2. TO REMOVE: Set the mold halfway deep in warm water for 30 seconds, or until the pops begin to release. If you want to remove only a few pops, wrap those individual molds in a kitchen towel dampened with hot water.
*We recommend straining the seeds, which tend to create a “polka dot layer.”