Sweet tropical sunrise popsicles made with layered tropical fruit to make a beautiful sunrise. Perfect for hot summer days!
Well hello everyone! How are things? Things are going well here. Busy busy busy, and when mom is busy in the kitchen, the kids will get into mischief, am I right? I wish I could say I’ve been trying out amazing new recipes to share with you, but no, I’ve only been making “the necessities”. So far, I’ve made dill pickles. Lots of dill pickles. Like, enough to last us until next fall, and 9 times out of 10 the day I open a jar it’s finished off by the kids. No joke, so you can image how many I’ve made.
Then yesterday I also canned peaches which I find a little nicer than making pickles, but it’s still a lot of work. I only made 11 quart jars yesterday, but I still have 80 lbs of peaches left on my counter. Yay? It’s a good thing I love summer because summer is a LOT of work 🙂 After peaches I’ll have tomatoes and salsa to can and corn to freeze and probably a bunch of other things I forgot about but want to preserve for the winter because I can’t live without them! But luckily I found a few minutes for a break right now. Let’s have a popsicle!
Maybe you’d like to give one of these a try. I’ve been making these since last year when we had a ton of kids in the neighborhood. Since then everyone has moved or only lives here some of the time so the neighborhood is feeling quite lonely. Good thing my kids have Katie(if you didn’t see her introduction, see the last post 🙂 ). But anyways, the point was that many kids have tried and loved these popsicles. They’re really not hard to mess up and they are delicious as the fruit you put in them! And depending on your fruit, and how you layer it, they look like a yummy frozen sunrise! 🙂 If you give them a try, let me know in the comments below!
- 2 ripe bananas cut into small pieces
- 1 fresh pineapple cut into small pieces
- 2 ripe mangos cut into small pieces
- 1 cup freshly squeezed orange juice alternatively coconut water is a yummy, less sweet substitution
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In your popsicles molds, start with mango pieces in the bottom. Press down, but do not pack the mango pieces too tightly.
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Add the pineapple layer next, then the banana layer on top. Pour the orange juice(or coconut water) over top till the mold is full. Insert the popsicle sticks into the center of the popsicles and freeze until solid.
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Run under warm water to release from the popsicle mold and enjoy!
Please note that it's hard to give measurements for this recipe. Some popsicles molds are smaller or larger than others, not to mention some fruits are larger or smaller than others. You'll have to see what works for you and what equipment you have! Any extra fruit you may have can be frozen in small dixie cups with popsicle sticks if you don't have another popsicle mold or just eaten fresh as fruit salad for a snack 🙂
This recipe will work with any other fresh fruit you have that you think would be good! If you try something different, leave a comment to let us know if it worked well or not!
Any other mamas out there canning and preserving like crazy? Or am I the only one that’s crazy? 😀
{ 13 comments… read them below or add one }
You’ve been back to blogging for a few months?! You should have alerted me. 😀 I haven’t read any blogs that I wasn’t obligated to for maybe 1 1/2 years so I had no idea! I’m so happy you’re back.
I’m still having FB issues on my desktop (I don’t understand why it works from my phone!) but I promise to reply when it starts working. Or maybe I should stop being lazy and try another computer.
And these popsicles look great! I made some mango peach popsicles recently but haven’t posted them yet. These look way better!
Haha, sorry! And no worries, I’ve only been visiting a (very) few blogs too. My reader was so full I just completely abandoned it 🙁 Your blog is one that I check in on once in a while though! 🙂 Anyways, yes I’ve been back for a while, but with it being summer vacation, the kids being home with me all day every day and us away camping I’ve been posting very irregularly and not putting a ton of time into it yet, so only a few new posts.
Ooh, mango peach sounds so good. We love mangos(and obviously peaches too) so my kids would love those 😀 Thanks for stopping by Erin! 😀
These look and sound great. I have never been a popsicle fan, but now that I am a gramma….new things are happening in the kitchen. I am actually waiting for some popsicle moulds from Amazon….and will have to give these a try!!
These look great!! Try some peach ones with all those peaches. HA!! I had 50 pounds of peaches but froze them, made a few jars of preserves, cobblers, fried pies, and want to make a galette. I put some in the fridge to have them longer.
Good to hear from you.
Yum, sounds like you’ve been busy too! Peach popsicles sound awesome with the heat we’ve been having! 🙂
So far I am just a freezer gal when it comes to preserving foods. These popsicles have almost the same ingredients as my favourite fruit salad. So I must try them!
I freeze a lot of stuff too! 🙂 Yum, I bet that fruit salad is delish!
I too will be canning peaches this summer but 80 lbs! Holy jumping! I will likely stick to around 20 lbs. I just don’t have the stamina for 80 lbs.
I don’t blame you! But my kids loooove them so I figure I might as well 🙂 It’s a good thing they’re not all ripe at the same time!
Lovely! You could throw almost anything in there. I think I’ll give this a whirl for my son, who is addicted to freebies!
As for canning, not just yet. I plan to get on the go soon…
You really can put anything in these 🙂 My kids were addicted to freezies at the beginning of summer but I’ve slowly weened them off. Unfortunately, when my kids get used to eating freezies they don’t like healthier stuff like these as much so I stopped buying freezies. Evil mom! ??
These look yummy and are pretty healthy with the coconut water substitute. I can’t believe you still have 80 lbs of peaches left over! Would be interested to know how you freeze your corn too!
Renee
For sure! And I actually roast my corn, I put two full baking sheets of corn in the husk in a 425 degree oven for 40 minutes. Let it cool a little then slice it off the cob and into Ziploc bags 🙂 It’s still a bit of work but the husk comes off so easily this way and that’s my least favorite part so that’s mostly why I roast it. It tastes yummy too though ?