Fresh delicious summer fruit popsicle featuring California grown strawberries, nectarines, and plums.
What’s the best way to savor California’s peak summer fruits all season long? Transform them into these stunning layered popsicles!
Did you know California produces nearly 90% of strawberries, nectarines, and plums nationwide? Fruits need water and sunshine to grow. California growers often use drip irrigation to conserve water.
Fun fact- strawberry farmers often use plastic mulch and drip lines under the soil to efficiently deliver water to the roots! This also helps to minimize weeds.
Table of Contents
Ingredients
This summer fruit popsicle recipe features strawberries, nectarines, and plums. However, you can easily swap in nearly any fresh fruit of your choice!
Create your own combination of fruits or stick to one fruit. Take a tropical spin with these layered coconut mango popsicles, spike it like raspberry peach sangria popsicles, or keep it simple and traditional like strawberry popsicles.
Regardless of the fruit, you’ll need to puree it with some simple syrup (or sweetener of choice) and fresh squeezed lemon juice (or citrus of choice). It’s super simple and so easy!
Assembly
The technique is beautifully simple. I puree each fruit separately with simple syrup and fresh squeezed lemon juice. Then, freeze them in distinct layers.
The layering technique not only creates visual drama but lets you experience each fruit’s unique flavor profile as it melts. It’s like tasting a California orchard in frozen form.
I use this frozen ice pop mold. This mold makes 10 three ounce popsicles. You can use disposable wooden sticks or try these reusable acrylic sticks.
Layered Summer Fruit Popsicles
Ingredients
Strawberry Layer
- 1 ½ cup hulled strawberries, (190 g) quartered or sliced
- 1 Tbsp simple syrup, or sweetener of choice
- 1 teaspoon fresh squeezed lemon juice, or citrus of choice
Nectarine Layer
- 2 cup sliced nectarines, (295 g)
- 1 Tbsp simple syrup
- ½ teaspoon fresh squeezed lemon juice
Plum Layer
- 1 ½ cup sliced plums, (225 g)
- 2 Tbsp simple syrup
- ½ teaspoon fresh squeezed lemon juice
Instructions
- In a blender or food processor, puree strawberries, simple syrup, and lemon juice until smooth. Pour mixture into popsicle mold, evenly dividing among. Place in the freezer for about 15-20 minutes until almost solid.
- Rinse out food processor bowl. Add nectarines, simple syrup, and lemon juice. Puree until smooth. Distribute mixture evenly among popsicle mold. Place in freezer for another 15-20 minutes until almost solid.
- Rinse out food processor bowl. Add plums, simple syrup, and lemon juice. Puree until smooth. Distribute mixture evenly among popsicle mold. Insert wooden stick into popsicle mold.
- Return to freezer. Freeze for at least 4 hours until fully set, overnight is best.
- To remove popsicles from mold, submerge mold into room temperature water for 60-90 seconds. Remove from water and pull popsicles out. Enjoy immediately!
Notes
- Mix and match your favorite seasonal fruits. This recipe works well with peaches, cherries, pineapple, or berries.
- Lemon juice pairs wonderfully with summer fruits, highlighting their bright flavor. Lime juice, tangerine juice, or orange juice are also great options.
- Simple syrup is a mixture of 50% water and 50% sugar boiled together. You may swap in your choice of sweetener such as agave, honey, or maple syrup.
- Popsicles keep well in the freezer for up to two weeks. Overtime, they absorb the flavors of the freezer
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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