I need to admit I’m a popsicle addict before I go into this recipe. I know popsicle is a brand name, but like Kleenix, it tends to get used as a generic name for similar products. But I have always loved popsicles, no matter the brand name. I remember being about 7 years old and buying them at a grocery store a few blocks from my house.
There were so many choices to make: cherry, grape, orange, banana? What is the blue flavor? Why is there no pink? I loved the twin pops but wished they came in two flavors so I didn’t have to make one choice. Here’s my age: they were 7 cents back then. Roughly in cough1964cough.
Then I grew up and became a mom and learned to make my own popsicles with the handy dandy Tupperware molds. Making them out of Jell-O was ideal; they firmed up instead of melting so my young children didn’t make really huge messes learning to eat them. And they were an excellent way to distract them from teething pain.
Later I made pops with Jell-O pudding. Another great idea before Jell-O Pudding Pops were actually sold. They were a combination popsicle/fudgsicle if I used chocolate pudding. Butterscotch and other flavors were equally welcomed. Since the invention of cheesecake flavored instant pudding I have regretted giving away my popsicle molds. I’d like to try that flavor!
But in the last couple of years my P.S. (Popsicle supplier/hubby) and I have become addicted to fruit popsicles. I won’t name brands but one has the most unique and lovely flavors! I stand in the freezer section with my mouth hanging open and drool running down my chin. Well ok, not really. Mentally though!
The company has come out with even more flavors this year and I have resorted to popping into different grocery stores all over town to find the new flavors. They disappear from the freezer shelves fast in our town! Tangerine Carrot is absolutely amazing, as is Strawberry Rhubarb. I’m still a huge Lime fan and let me tell you, Pineapple has pulp in it and it is to DIE for! I have been searching for the new Grapefruit flavor with no luck. But Blood Orange will make you run to the freezer for dessert!
I’ll stop babbling now. The fruit pops are a little spendy, considering they are small frozen treats. Even on sale they are quite a bit more than you’d expect. But the bonus is that most of them are around 80 calories. As a terminal dieter who is also diabetic, that is a nice treat for me that doesn’t bust all of my diet/diabetes carb guidelines. I can have a midnight snack that is satisfying and not particularly naughty. There is little or no sugar added to many of the flavors.
The company should hire me to promote their bars, I could babble at length. I’m not going to stop buying them, heavens no, but my actual goal is to replicate the bars once in awhile. I really want to replicate the pineapple bars, because we often buy fresh pineapple and I’m always looking for uses. I think I could throw it into the food processor (after coring and peeling of course!) and pour the pulp into molds.
I actually had a pineapple I’d cleaned and refrigerated to use, and decided to go for it. It was a regular sized pineapple, with the outsides cut off and the core removed. I’m sorry I didn’t measure the pineapple before I put it into my food processor. I pulsed it a few times until I was happy with the texture. I wanted a lot of parts and pieces still; that was the fun in eating the pineapple frozen pops. They had texture and a very strong zing of natural flavor.
Using a spoon, I tasted my puree. I put in about a teaspoon of lemon juice and decided that was the right amount of extra flavor. It was also a bit more tart than I wanted. I stirred in ¼ cup sugar, then another ¼ cup until I was happy with the sweet/tart ratio. I wanted the puree to be as simple as possible this first time. I poured the puree into a smaller pitcher.
Next I wondered if the larger bits would sink to the bottom (technically the top of the pop when it was taken out of the mold) but the puree was so thick there really wasn’t much of an opportunity for the pulp to settle. It was already very cold from being refrigerated so it would freeze fairly fast.
I poured the mixture into 8 molds (two trays of 4) my P.S. had bought last summer and put the lids on. Into the freezer they went and I had to lecture myself away from them many times.
The next day after dinner I warmed the outside of a pineapple pop with a little water from the tap and it slid out nicely.
Were they as good as my regular store pops? You bet! I think they were even better, because I knew they were totally natural. The flavor was sweet and tart, like a fresh pineapple. I could eat these pops all day. Well. I could. But I won’t.
I’m dreaming of trying other flavors now. I’m thinking about even grilling pineapple and trying that flavor in a pop. Crazy? I’ll let you know!
1 large fresh pineapple; peeled, cored and cut into chunks
1 teaspoon lemon juice
½ cup sugar (or to taste)
Food Processor or Blender
10 molds for freezer pops (I filled 8 and had enough leftover for about 2 more)
Place pineapple chunks in blender or processor and pulse until it is reduced to smaller chunks or pieces.
Add lemon and pour into a smaller pitcher that will be easily poured into molds. Fill freezer pop molds to within ½” of top.. Cover with lids and freeze.
Makes 10 pineapple pops
Tip: Taste test the pineapple mixture before freezing. At times the fresh pineapple can be a bit too tart. I mixed in 1/2 cup of sugar but you might like it tart. If not, add sugar or other sweeteners in small amounts until you are happy with the sweetness/tartness ratio.