Mexican Fruit Pops Food

MEXICAN FRUIT POPS

Steps:

• To make the fruit pops: In a food processor fitted with the metal blade, coarsely puree pineapple. Pour pur y ye into a 2-cup liquid measuring cup. Add lime and superfine sugar to taste. Pour about 1/4 cup of the mixture into each of the fruit-pop molds, cover with metal lid, and place sticks in. Transfer to freezer until firm. Repeat with mango and strawberries. Remove from freezer for 5 minutes before serving, so pops loosen from molds.
• To make the tamarind pops: Peel and remove tough outer fiber of tamarind pods, and discard. Place pods in a medium bowl, and pour 1 3/4 cup of boiling water over them. Let soak for one hour.
• Strain soaked pods through a mesh sieve over a medium bowl, working the pods through with a wooden spoon, discard solids. Pour liquid into a 2-cup liquid measuring cup. Taste, and adjust with superfine sugar (the lime juice is not needed with this because of the natural tartness of the tamarind pod). Pour into the molds, cover with metal lids, and place sticks in. Transfer to freezer until firm.

MEXICAN PALETAS

Steps:

• Gather the ingredients.
• Place half of the fruit, sugar, water, and lime juice into a blender , and blend until smooth.
• Spoon the remaining chopped fruit into ice pop molds, then add the blended mixture, leaving about 1/2-inch of headspace for expansion.
• Place the molds into the freezer and allow at least 6 hours for your treats to firm up completely. If your molds don't have built-in Popsicle sticks (or you are using paper cups or some other receptacle as molds), take your pops out of the freezer after about an hour and insert wooden sticks into the slushy mix; return to the freezer.
• Remove the pops from the molds and enjoy!

MEXICAN PALETAS RECIPE

Steps:

• Blend: Choose the fruit you want to use, then divide it in half. Finely chop half of the fruit and set it aside. Put the remaining fruit in a blender, along with the sugar and lime juice. Blender until smooth, adding a splash of water as needed to get things moving.
• Mold: Stir chopped fruit into blended mixture. Pour into molds, leaving a little space at the top for them to expand. Firmly tap the mold on the counter to remove any air bubbles. Insert sticks and freeze until hard (at least 4 hours).
• Serve: Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.

FRUIT POPS

Steps:

• Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
• Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
• Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
• Repeat with another layer of mango and strawberry. Freeze until solid.

FRUIT ICE POPS

Steps:

• Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.