Chia-Speckled Watermelon Pops
Pure watermelon and lime frozen into wedge-shaped pops, with black chia seeds sprinkled through to mimic real watermelon seeds and add a light crunch.
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22 recipes in this aisle
Frozen fruit, whipped and poured into molds
Banana-based nice creams, fruit sorbets, layered ice pops and coconut freezer bars. Simple ratios, few ingredients and bright colors from real fruit.

Showing 1-22 of 22 recipes
Pure watermelon and lime frozen into wedge-shaped pops, with black chia seeds sprinkled through to mimic real watermelon seeds and add a light crunch.
Kulfi-inspired pops of ripe mango, cashew cream and ground cardamom, dipped in chopped pistachios and served alongside fresh cut mango.
Pale green pops of ripe avocado, fresh lime and coconut water, blended until silky and frozen with thin lime wheels for a tart, key lime pie flavour.
A ruby quenelle of hibiscus-steeped raspberry sorbet laid over crunchy dehydrated buckwheat granola in a stone bowl, tart, floral and deeply coloured.
An intensely fruity, seed-free raspberry sorbet sharpened with lime and softened with coconut nectar, churned smooth enough for tall, round scoops.
Chewy coconut date base topped with a thick pink raspberry cashew layer, frozen solid and cut into neat stackable bars dotted with whole berries.
Striped popsicles built from separate purees of watermelon, orange, mango, kiwi and blueberry, frozen layer by layer into bright rainbow bands.
Soft pink pops of strawberries and cashew cream with fresh basil blended through, giving a subtle peppery perfume that makes the berries taste even sweeter.
A tart scoop of frozen raspberry sorbet set on a crunchy almond date crumble, finished with golden physalis and fresh berries in a small ramekin.
A striking two-tone slush of frozen yellow mango and magenta dragon fruit, spooned in layers into a tall glass and eaten with a spoon or straw.
A thick sheet of vanilla coconut cream scattered with blueberries and blackberries, frozen flat and snapped into rough shards for a quick, creamy snack.
A creamy lemon cashew base rippled with a thick mixed berry puree, frozen in a tray and cut into generous slices with dramatic dark swirls.
Old-fashioned creamsicle flavour made raw, with fresh orange and lime juice folded through a vanilla cashew cream and frozen into smooth, pastel pops.
Young coconut meat, cashews and whole vanilla bean whipped into a pale, airy nice cream and spooned into a jar with a fresh herb sprig.
Sharp, refreshing lemonade pops blended with fresh mint and a handful of spinach for colour, sweetened with coconut nectar and frozen with lemon slices inside.
Frozen ripe mango blended with lime juice, zest and a touch of coconut nectar into a vivid orange sorbet, scooped and served with wooden spoons.
Watermelon pops with a green kiwi lime layer at the base, finished with a thin band of coconut, so each one looks like a miniature melon slice.
A colourful set of three fruit pops, one mixed berry, one tangy lemon and one deep blueberry, frozen in the same batch and served on a block of ice.
Frozen strawberries and banana blended into soft pink nice cream, then folded with chopped fresh strawberries for juicy pieces in every spoonful.
Deep purple pops of blended blackberries marbled through creamy young coconut, sweetened with dates and frozen until firm enough to stack.
Whole blackberries and halved strawberries tossed in lime and coconut nectar, frozen on a tray and served icy cold over ice as a simple summer snack.
Frozen bananas and dark sweet cherries whipped into a soft, blush-red nice cream, served in small bowls with fresh cherries still on their stems.