These Cantaloupe & Strawberry Popsicles are a burst of summer in every bite, blending juicy sweetness with a refreshing chill. The smooth, creamy texture of ripe cantaloupe pairs perfectly with the vibrant tang of fresh strawberries, creating a treat that’s as delightful as it is healthy. With just 15 minutes of prep, you can whip up a batch that’s perfect for hot days or anytime you need a cool pick-me-up.
Each popsicle is a symphony of flavors, offering a naturally sweet escape without any added sugars. The melon’s subtle floral notes complement the berries’ bright acidity, making every lick a mini adventure. Light, hydrating, and packed with vitamins, these popsicles are a guilt-free indulgence you’ll want to keep stocked all season long.
Fresh & Fruity Popsicle Ingredients
- 2 ½ cups (12 ½ oz / 355g) cantaloupe, diced (ripe and sweet for the best flavor)
- 1 cup (5 oz / 142g) strawberries, hulled (fresh or frozen both work well)
Step-by-Step Popsicle Guide
- Puree the cantaloupe: In a food processor or using a hand blender, blend the diced cantaloupe until completely smooth. Set aside.
- Puree the strawberries: Repeat the process with the strawberries, blending until smooth. Set aside.
- Layer the molds: Fill your popsicle molds ⅓ of the way with the cantaloupe puree. Follow with another ⅓ of the strawberry puree, and then top it off with the remaining cantaloupe puree.
- Freeze: Cover the molds, insert the sticks, and freeze for at least 5 hours or overnight. These popsicles will keep in the freezer for up to 8 weeks.
- Serve: To remove the popsicles, run the molds under warm water for a few seconds to loosen them. Enjoy immediately!
Fun Flavor Twists to Try
Switch up the flavors by adding a splash of lime juice to the cantaloupe puree for a zesty kick or blending in a teaspoon of honey with the strawberries for extra sweetness. You can also layer in a bit of yogurt for a creamy twist or add a handful of fresh mint leaves to the puree for a refreshing herbal note.
Perfect Pairings for Your Popsicles
Serve these popsicles alongside a light summer salad or as a cool dessert after a BBQ. They also make a great snack for kids’ playdates or pool parties. For an extra treat, drizzle a little melted dark chocolate over the popsicles before serving—it’ll harden into a delicious shell!
Quick Tips for Easy Prep
To save time, prep your fruit the night before and store the purees in airtight containers in the fridge. If you’re short on molds, use small paper cups and popsicle sticks instead. For a smoother blend, remove any seeds from the cantaloupe and hull the strawberries before pureeing.
Storage Hacks for Long-Lasting Treats
Once frozen, transfer the popsicles to a resealable freezer bag to save space and prevent freezer burn. Label the bag with the date so you know when they were made. If they stick to the mold, let them sit at room temperature for 1-2 minutes before gently pulling them out.
Common Questions Answered
Can I use frozen fruit? Absolutely! Just thaw it slightly before blending. How do I make them kid-friendly? Skip the sticks and use silicone molds with built-in handles for little hands. Can I double the recipe? Yes, just make sure you have enough molds or freeze in batches.
Cantaloupe & Strawberry Popsicles
Equipment
- food processor or hand blender
Ingredients
- 2 ½ cups cantaloupe, diced 121/2oz/355g
- 1 cup strawberries 5oz/142g
Instructions
- In a food processor or hand blender, puree the cantaloupe until smooth and set aside.
- Puree the strawberries until smooth, and set aside.
- In your mold, fill ⅓ way with your cantaloupe puree, then follow with another ⅓ of Strawberry puree and then top it off with the cantaloupe.
- Cover mold, add sticks and freeze for at least 5 hours or overnight. They will keep in the freezer for up to 8 weeks.
- TIP: Run the molds under warm water to loosen up the popsicles.
