Salty (or Not) Watermelon Pops

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Introduction: Salty (or Not) Watermelon Pops

About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. When the wind flies, when the p…

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:

Ingredients:
  • 1 Seedless Watermelon- ripe
  • Powdered or superfine sugar*
  • Sea salt
Tools:
  • 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
Preparation:

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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    45 Discussions

    I made watermelon, strawberry, mint popsicles they are great especially when everything comes fresh from my garden!!!

    0
    WUVIE
    WUVIE

    7 years ago on Introduction

    These are just absolutely cool. Love 'em!
    Great Instructable, as always!

    0
    HollyMann
    HollyMann

    7 years ago on Introduction

    Those look amazing!!!!! My son will love them! Thank you!!!

    0
    vishalapr
    vishalapr

    7 years ago on Introduction

    Those look delicious, can you ship some over here as its going to take 4 more months for summer ;)

    0
    Davek72
    Davek72

    7 years ago

    Have you ever tried lime on the Watermelon in place of salt? We did and have never switched back! It doesn't take much, and it's delicious.

    0
    bajablue
    bajablue

    Reply 7 years ago on Introduction

    No Dakek... I haven't... but I think I'll squeeze some lime juice into my next batch! What a great idea!!! Thank you!

    0
    Spydamonky
    Spydamonky

    7 years ago on Introduction

    Fantastic idea! I will have to wait for summer to try this as it is too cold and rainy to enjoy some watermelon pops right now :)

    0
    bajablue
    bajablue

    Reply 7 years ago on Introduction

    Same here, Spydy! I'm back in Idaho for a couple months and we had SNOW last week.

    BRRR! ;-(

    0
    halofreak101
    halofreak101

    7 years ago

    Makes me hungry :)

    0
    Marstole
    Marstole

    7 years ago on Introduction

    Now i'm totally convinced i wanna eat watermelon pops

    0
    bajablue
    bajablue

    Reply 7 years ago on Introduction

    YAY... that's a good thing! ;-D Thank you for commenting, Marstole!

    looks like a great recipe and Im definetly going to try it. but why salty? Is it actually good?

    0
    bajablue
    bajablue

    Reply 8 years ago on Introduction

    I think the salt accentuates the sweetness of the watermelon. I know my husband just loves 'em salty. Seems like a lot of people do.

    This recipe makes a mountain of watermelon popsicles so you can experiment a little. 

    My motto is "Try it... you might like it!"

    Thank you for commenting pineapple! (That's my favorite fruit!)

    another thing I like to do when making watermelon pops is to use some of the rind I use a little less that half of it and it gives that delicious cucumber like flavor yummy!
    oh and no salt =)

    0
    bajablue
    bajablue

    Reply 8 years ago on Introduction

    Interesting!

    After the rind thaws, it really does remind me of cucumber. My dog LOVES it, but I just never thought of eating it or adding it.

    Thanks for sharing your ideas, Junebug!