Introduction: Salty (or Not) Watermelon Pops

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Watermelon is a huge Summertime favorite at our house.  Hubby loves it salted but I prefer my watermelon unsalted.  By popular demand*, these popsicles can be prepared either way. ;-)  

They're big on natural flavor, light on your budget (less than 20 cents per serving) and super easy to make.

Grab one for an afternoon snack or serve them for dessert at your next family BBQ.  Everyone has room for watermelon!

*Special "Thanks" to everyone who responded to my recent Instructables survey

Step 1: Ingredients and Tools:

  • 1 Seedless Watermelon- ripe
  • Powdered or superfine sugar*
  • Sea salt
  • Popsicle molds or Dixie cups
  • Craft or popsicle sticks
  • Blender
  • Hand mixer 
*Superfine sugar isn't a specialty ingredient.  It's just finely ground white sugar and it's easy to make in a blender. Just make sure the inside of your blender in thoroughly dry before beginning.  Blend in small 1/2 cup batches.  Pulse the sugar a few times then blend on high for 15-20 seconds. That's it! 

Step 2: Ratios and Prep:

To every 4 cups of watermelon pulp, you'll add:
  • 1/4+ cup sugar - to taste
  • 1-3 teaspoons of sea salt - to taste- or none at all

Cut watermelon in half. Scoop the pulp and all juices into a large bowl. Use a butter knife to cut the pulp into coarse chunks. Use a hand mixer to chop the pulp down into smaller pieces. (Don't worry about the tiny seeds. They won't be noticed.)

Measure 2 cups chopped pulp and put in a medium-size bowl. Put 2 cups of pulp into your blender. Set the large bowl of pulp aside.

Put 1/4 cup powdered/superfine sugar into the blender w/pulp. Blend on high for 10-15 seconds or until smooth. Taste the blended pulp and add more sugar as desired.  

Add the blended pulp to the 2 cups of chopped pulp and stir until combined. Taste... then add 1 tsp salt (or more) and stir well. Add more salt/sugar until your tastebuds are happy.  Keep in mind that freezing the fruit will cause it to lose some degree of sweetness.

Spoon the Watermelon mixture in your popsicle molds, add the craft/popsicle sticks and freeze for at least 6 hours. If you added salt, the freezing time will be longer.  

If the mixture is too thin to hold the sticks upright, partially-freeze them for 15-20 minutes, then add the sticks. (Set your timer so you don't forget them!)

Refrigerate, freeze (or eat!) any extra watermelon/pulp.

One 14 lb Watermelon will yield approximately 30 jumbo (1/2 cup) popsicles.

Step 3: Serving Ideas

The Watermelon rind can be cut and placed right on the popsicle sticks before freezing. The pictures below speak for themselves. ;-)  My dog loved the leftover trimmings and the entire rind is horse-friendly.

A half watermelon rind makes a perfect display stand.  Spoon out any residual red fruit from the inside. Place the rind (cut side down to drain) on a plate.  Cover with plastic wrap keep it refrigerated (not frozen) for up to 3 days. 

When you're ready to serve the popsicles, pull the rind from the frig and check the inside to make sure it's mold-free.  Use a paring knife to cut slits in the rind and insert the popsicles.  

Easy peasy... and pretty, too! 

Additional popsicle "madness" recipes can be found here:
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