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Stone Fruit Paletas

Stone Fruit Paletas

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There's lots of ripe stone fruit in late summer. These fun stone fruit popsicles are a perfect way to beat the summer heat!MORE+LESS-

Updated November 25, 2014


cup cherries, halved and pitted + plus a few

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  • 1

    Chop up 1 peach, 1 plum, and 1 cup of cherries. You should have a little over two cups of fruit from it.

  • 2

    Add fruit to a small pot with sugar, water, lemon juice, and a very small pinch of salt. Bring to a simmer and let simmer on low heat for 5 minutes.

  • 3

    Remove from heat and let cool. Then pulse in a blender.

  • 4

    Add thin slices of peaches, plums, and quartered cherries to popsicle molds.

  • 5

    Pour fruit liquid over whole fruit. Use a skewer to make sure there are no air bubbles in the molds.

  • 7

    For help removing the paletas from the mold, run them under warm water for a few seconds!

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More About This Recipe

  • These might look like normal ice pops to you, but there’s a world of difference between normal freezer pops and paletas.

    Technically, paleta is just the Spanish word for frozen treat, and they do look very similar to many frozen pop brands. The difference is many American ice pops are mainly water-based and have a pretty high sugar content.

    Basically, they’re frozen flavored water.

    Meanwhile, paletas tend to be way more substantial and have lots of fresh fruit and just a touch of sugar for sweetness.

    Because there is so much delicious stone fruit that’s ripe and ready to eat this time of year, my stone fruit paletas are the perfect way to store some fruit for later and also beat the summer heat!

    Of course, to start these guys, you’ll need some stone fruit. I used a mixture of peaches, plums, and cherries for mine, but feel free to experiment based on what you can find that is really ripe.

    You want about two cups of fruit, so cut up as much as you need to get to that amount. For me, that was a peach, a plum, and about a cup of cherries.

    Then just combine those in a pot with some water, sugar, lemon juice, and a very tiny pinch of salt.

    Put this over medium-low heat and bring it to a simmer. Let it simmer lightly for about five minutes. This should combine the flavors and also it should start to thicken slightly.

    Once it has simmered for a bit, remove it from the heat and let the mixture cool. Since we are going to be blending it up next, you have to be careful. Blending hot liquid is never a good idea because it could splatter all over and burn you.

    Once the mixture is reasonably cool, just pour it into a blender (or food processor) and pulse it a few times.

    You can use any frozen molds that you have. The molds I use have a cool straw in the base so you can drink up the liquid that melts as you eat them.

    It’s possible they’re made for children, but I still love them!

    I recommend slicing up some more fruit and adding it straight to your molds before pouring in the liquid. It just gives the final paletas some texture.

    Then pour your blended liquid over the whole fruit pieces. Use a skewer to poke around in the molds and make sure there are no bubbles.

    Freeze these guys solid and you are done! To remove them from the molds it sometimes helps to run them under warm water for a few seconds.

    These are completely refreshing and are mostly fresh fruit.

    If you can get your hands on some ripe stone fruit this month, give these guys a shot!

    Nick believes that paletas should be given out instead of after dinner mints. Be sure to check out his blog, Macheesmo, his book, Cornerstone Cooking, and check out his Tablespoon profile.

Paletas – Mexican Popsicles for Cinco De Mayo

Paletas are Mexican popsicles filled with fruit, juices and often spices. Really delicious and different from traditional American style popsicles.

We are HUGE fans of popsicles in this house.

Like I have 6 different molds to make popsicles. And we make them year round. So when the group that I participated in the St. Patrick’s day recipe roundup with decided to become a Holiday Food Blog group and talked about Cinco De Mayo for our next group posting I knew exactly what I wanted to make. Paletas, or Mexican popsicles.

I also knew I wanted to do several flavors. But which?? So many great ideas to choose from, and really with popsicles the possibilities are endless. I wanted to make them as authentic as possible to the tasty frozen treats found in Mexico. So my first recipe is a Strawberry Agua Fresca paleta.

I filled the molds with diced strawberries before I poured in the aqua fresca. So you can see the strawberry pieces at the tops of the popsicles. I wanted them more dispersed throughout so next time I will freeze the pops for about 20-30 min first until slushy, then add the diced berries and the sticks. I think they are cool (pun intended) the way they look, but I will try this method next time. Either way, super tasty and refreshing.

Next up a classic Mexican flavor combo, Mango Chili Lime Paleta. I was scared of having these be TOO spicy and unedible ( a high school friend of mine posted a pic of one she had bought on instagram and was saying it was painful spicy) so I decided to go with Ancho chili as the spice instead of cayenne and I am glad I did. These have a great flavor and aren’t death to the mouth spicy.

I mixed diced mango with the ancho and a little lime juice and filled the popsicle molds with it. I also added lime zest as well as juice to the mango mixture and poured over the diced mango. I love the way these look. And taste.

Of COURSE I had to do a chocolate popsicle. I wanted to make a variation of the Mexican Hot Chocolate Paleta with using goat milk. I had no clue what I was making. I stirred together evaporated goat milk, some organic Mexican style stone ground chocolate ( which is amazing by the way), cinnamon and a pinch of brown sugar. I heated it up like a custard and decided to cool it overnight before I poured into the molds. It was more like I had to use a pastry bag and pipe it in. It firmed up like a thick custard. And the taste? AHHHHMAZING.

The only thing that bummed me out was since it was dairy based it softened up a lot when I went to unmold them so they didn’t keep the “shape” of the mold. So these aren’t very pretty, but the taste more than makes up for it.

Pina Colada. You KNOW I had to

I have been wanting to use this Bacardi Pineapple Fusion rum with Coconut and this was the perfect recipe for it. Chunks of fresh pineapple, shredded coconut and a pineapple simple syrup I made along with organic coconut milk? These are a winner.

Speaking of winners. LOOK at all these recipes in this round up for Cinco De Mayo. This is one amazingly talented group of bloggers!! I wish we were all closer to have this party in person because I want ALL of these dishes.

The best strawberry recipes bursting with summer flavor

1. Strawberry shortcake

What would a strawberry recipe roundup be without shortcake? The one featured in the video above is gluten-free, lactose-free, grain-free, and refined-sugar-free. The shortcake itself is made with a blend of almond flour and coconut flour while the topping mixes the luscious strawberries with coconut milk, coconut sugar, lemon, and mint.

2. Strawberry and quinoa parfait

This parfait is really just a clever way to have dessert for breakfast. It’s just as sweet but nutrient-rich enough to power your morning. It’s full of fiber-rich ingredients like quinoa, pistachios, raisins, and, of course, strawberries. The quinoa and nuts also provide good protein, too. A pretty sweet way to start off your day, right?

3. Strawberry banana smoothie

Photo: All The Healthy Things

Smoothies are one of the easiest ways to use your strawberries and they help sweeten up a blender full of greens, too. In this recipe by registered dietitian and All The Healthy Things blogger Ashlea Carver Adams, RD, combines the berry with banana, almond milk, honey, vanilla, and Greek yogurt. The Greek yogurt is key for giving the smoothie a creamy consistency and also providing enough protein to make it an adequate breakfast.

4. Strawberry paletas

Photo: Dora’s Table

This strawberry paletas recipe, from Dora’s Table creator Dora Stone, is sure to be a hit with both kids and adults. While the recipe does call for sugar, you don’t need much the strawberries themselves are sweet enough. Adding fresh lemon juice into the mix adds a layer of tartness that pairs perfectly with the berries.

5. Spinach salad with strawberries, avocado, and poppyseed dressing

Photo: Gimme Some Oven

Strawberries make a beautiful addition to many different salad recipes, particularly when spinach is involved. What makes this recipe, from Gimme Some Oven creator Ali Martin, is the creamy poppyseed dressing. Made with a mixture of avocado oil, apple cider vinegar, honey, and poppy seeds, it’s so good you’ll be dipping your berries right into it while prepping the rest of the dish.

6. Strawberry basil chicken

Photo: Wholesomelicious

Another savory recipes with strawberries comes from Wholesomelicious creator Amy Rains. Fresh strawberries and a handful of basil really make this chicken breast unlike any you’ve ever tasted. A little balsamic vinegar and garlic goes a long way, too. The whole thing takes just 20 minutes to make..

7. Fruit oatmeal bars

Photo: Well Plated by Erin

Make a batch of these strawberry oatmeal bars and you’ll have a fiber-rich snack on hand for the rest of the week. Created by Well Plated creator Erin Clark, the recipe includes a delicious vanilla glaze.

8. Five-minute frozen yogurt

Photo: Just a Taste

While many strawberry ice cream and yogurt recipes are loaded with sugar, Just a Taste creator Kelly Senyei has perfected a recipe using honey and lemon juice for sweetness. The only other ingredient you need is yogurt. Blend everything together and it’s ready to eat.

9. Two-ingredient jam

Photo: Melissa K. Noris

Savor the taste of summer long past Labor Day by making strawberry jam. Melissa Noris makes hers with just two ingredients: strawberries and lemon juice. Follow her instructions and you have a low-sugar jam to spread on English muffins or toast.

10. Gluten-free strawberry cake bars

Photo: Food Faith Fitness

In this recipe from Food Faith Fitness creator and nutrition coach Taylor Kiser, the strawberries are transformed into a light and airy “whipped” filling that serves as the middle for cake bars.

For more healthy recipes and cooking ideas from our community, join Well+Good’s Cook With Us Facebook group.

What are some popular flavors of paletas?

Some popular flavors include:

  • Strawberries and cream paletas
  • Tamarind paletas
  • Arroz con leche paletas (rice pudding, a popular dessert)
  • Jamaica paletas (made with agua de jamaica, hibiscus tea)
  • Watermelon paletas
  • Coconut paletas
  • And these mango paletas

Not only are some of these flavors unusual, unless you are familiar with popular flavors in Mexico, but some can be combined with chili. While this does give them a little heat, it&rsquos mainly used more as a flavor enhancer.

It&rsquos worth trying, whether you combine it in the mixture or dip it in after!

A popular way to add the chili is with tajin seasoning, which combines chili, salt, and lime. It&rsquos used in a range of dishes, mainly savory, but really has that great mix of flavors that it works just as well with sweet treats like these. You can find it in most Latin stores or online.

You&rsquoll find many other fruits used in paletas as well, or combinations used to make two- or three-colored, striped treats.

Some others have whole chunks of fruit in them for decoration. The majority are dairy free, but a few are made with milk as well.

Mango paletas (ice pops)

If you're looking for an easy and relatively healthy way to cool down, these mango paletas are perfect. They have only 3 ingredients and not a lot of sugar for ice cold, fruity deliciousness that's a true taste of summer!

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We're having a warm summer this year, and that for us means lots of grilling to avoid heating the kitchen, as well as cold drinks and treats to cool us down.

We've been having plenty homemade lemonade (like my watermelon lemonade) as well as ice creams (roasted strawberry ice cream was a huge hit). But I like to sneak some healthier ones in there too and these were one that were a big hit.

What are paletas?

Paletas is the Spanish word for ice pops/popsicles/ice lollies, but these are unlikely to be quite like the ones you are used to. You won&rsquot find artificial colors and flavors in these, and you may be a little surprised by some of the flavors.

In Mexico, you&rsquoll find carts selling paletas on many street corners as well as small stores dedicated to them. They are a firm favorite, as is ice cream, and it&rsquos easy to understand why. Not only are they great to cool you down, but the flavors are varied and in nearly all cases, all natural.

There's usually some sugar as most frozen treats need a sweetener to bring out the flavor when it's frozen, but even still they are generally relatively healthy. These mango ice pops in particular are relatively low sugar as fresh, ripe mangoes have a great natural sweetness.

What are some popular flavors of paletas?

Some popular flavors include:

  • Strawberries and cream paletas
  • Tamarind paletas
  • Arroz con leche paletas (rice pudding, a popular dessert)
  • Jamaica paletas (made with agua de jamaica, hibiscus tea)
  • Watermelon paletas
  • Coconut paletas
  • And these mango paletas.

Not only are some of these flavors unusual, unless you are familiar with popular flavors in Mexico, but some can be combined with chili.

Chili in ice pops?!

I know, it might sound unusual, but trust me it's worth trying. While this does give them a little heat, it&rsquos mainly used more as a flavor enhancer. You can either combine it in the mixture or dip it in after!

A popular way to add the chili is with tajin seasoning, which combines chili, salt and lime. It&rsquos used on a range of dishes, mainly savory, but really has that great mix of flavors that it works just as well with sweet treats like these. You can find it in most Latin stores or online.

You&rsquoll find many other fruits used in paletas as well, or combinations to make two or three colored striped treats. Some others have whole chunks of fruit in them for decoration. The majority are dairy free, but a few are made with milk as well.

Can you create your own paleta flavors?

Yes, absolutely! The possibilities are about as endless as your imagination, so I encourage you to experiment. A good place to start is with your favorite smoothie. Make it slightly sweeter than usual, since as I say above the freezing will reduce how sweet it seems, and just pour it in your popsicle moulds.

Alternatively, simply start with a single fruit then add another that would go well with it. Lime, lemon or orange juice are great to add an extra freshness, and either a little sugar or honey to sweeten.

How do you make mango paletas?

  • Remove the stone and skin from the mango.
  • Put the mango chunks, lime juice and sugar in a blender and blend to combine.
  • Pour the mixture into popsicle moulds.
  • Freeze until frozen solid.

In theory, you could use frozen mango chunks, but I have yet to find frozen mango that has as good a flavor as a truly ripe fresh mango. You want to make sure the mango is very ripe to be as sweet and flavorful as possible.

You can cut the mango from the stone as you prefer, but what's generally considered the 'proper' way is to cut top to bottom near the stone so you cut most of the flesh off in a big chunk, then do the same on the other side. Score the mango halves in squares then pop open and cut the cubes off at the base. Peel the skin from the flesh left by the stone and cut off any additional mango flesh.

These mango paletas are fresh, fruity and flavorful. They're the perfect way to cool down on a warm day, and are relatively guilt free. So give them a try!

4. No-fry Fried Ice Cream

Mexican fried ice cream is not a newbie anymore. Mexican vanilla ice cream is enclosed in a crispy coating and deep-fried in piping hot oil.

Well, this works with all ice cream flavors. But not everyone is great at deep-frying and that may cause a few mishaps. The truth is you don’t have to deep-fry your ice cream to enjoy fried ice cream.

Here is a foolproof no-fry fried ice cream recipe that looks gorgeous and makes you say “Mmmmmm..” on the first bite.

  • Crushed corn flake cereal – 2 cups
  • Butter – ½ cup
  • Sugar – 3 tbsp
  • Cinnamon – 2 tsp
  • Mexican vanilla ice cream
  • Chocolate syrup
  • Whipped cream
  • Cherries
  • Line a tray with parchment paper.
  • Scoop ice cream into balls and chill them in the refrigerator to firm up.
  • Melt butter in a skillet over medium heat. Roast crushed cornflakes and cinnamon in it. Stir constantly until they turn golden brown.
  • Remove the skillet from heat and add sugar. Stir for everything to combine well.
  • Transfer this to another bowl and cool it down.
  • Place each ice cream ball in this cooled corn flake crumbs and roll to coat evenly.
  • Top with whipped cream and cherries. Drizzle some chocolate sauce and serve.

17 Ways to Use Nilla Wafers in Almost Every Summer Dessert

There are a lot of cookies that we could write love sonnets about, like these brown butter and toffee chocolate chip cookies, or these sophisticated tahini guys. But there are times when homemade isn’t best, and store-bought Nilla Wafers are the only thing that will do. Although we aren’t about to suggest putting a plate of them out at your holiday cookie swap later this year, they are the only option for classic desserts like banana pudding.

In the BA Test Kitchen, we tried using generic vanilla cookies for our new Blackberry Icebox Cake. It did not go well. Nilla Wafers are the Heinz Ketchup of the cookie aisle—the brand is synonymous with the product. The texture is both crispy and aerated, and as they nestle into a bed of whipped cream or pudding, Nilla Wafers hydrate to create dissolve-in-your-mouth crumbs, not wet mush like other brands. It’s our platonic ideal of a vanilla wafer cookie.

But sometimes you don’t use a whole box at once, or you just want to find new ways to get more Nilla Wafers in your life. So in an afternoon sugar-dreaming haze, senior associate food editor Molly Baz and I brainstormed a list of 17 ways to use Nilla Wafers in almost every dessert this summer. Here we go:

1. Make a press-in crust for coconut cream pie or banana pudding pie with Nilla Wafers instead of graham crackers.
2. Crumble it over an ice cream sundae, like this brown butter cornbread and blackberry situation.

How to Make Paletas: Mexican Popsicles

There’s nothing like a sweet, sticky popsicle to cool down from the summer heat. There are many ways to make popsicles, but Mexico has their own version called the paleta. Paletas are different from a regular popsicle in that they are made with fresh local fruit and lots of it. Plus, they are considerably less sweet than their American cousins. Learning how to make paletas is easy and fun – let me show you!

We will start with a bit of history. The beginning of the paleta industry in Mexico traces back to Tocumbo, Michoacan in the 1940’s. This is where a family paleta business, La Michoacana, flourished and spread to the rest of the country. Today, La Michoacana operates in almost any town in Mexico and Tocumbo is known as the “land of paletas.” There’s even a gigantic monument to the paleta in the town entrance, and an annual paleta festival.

Mexican paletas are known for their unconventional flavors. It might be trendy now, but Mexico has been making avocado, corn, arroz con leche, rose petal, and tequila paletas for years. That being said, you can’t go wrong with the classic flavors of strawberry, coconut, chile, mango-chamoy, and tamarind.

If you are ever in Mexico you can find dairy-free paletas by asking for paletas de agua (water-based). They are just as delicious as the paletas de leche (milk-based)!

How to Make Paletas

The best part is that paletas are easy to make at home. To make paletas you will need:

A paleta mold

A paleta mold can especially come in handy if you have kids, but it is not necessary. If you don’t have a mold, shot glasses, or even small plastic cups work as well.

Popsicle sticks

Make sure you buy food grade popsicle sticks, not craft sticks. Crafts sticks are for crafting and are not suitable for making popsicles.

Fruit, lots of fruit

Choose fruits that are ripe and in season. Seasonal fruits are the sweetest, most delicious and least expensive. In the summer you can use peaches, strawberries, blueberries, blackberries, raspberries, watermelon, mango, cherries, or melon. You will need some fruit to make the base of the paleta, then another portion of chopped up fruit to add to the paleta itself.

Liquid Base

After choosing your fruit you will have to decide if you want water or milk based paletas. Milk paletas can be made with any plant-based milk such as almond, coconut, cashew, macadamia or soy.


Finally, you will need a sweetener to bring it all together like sugar, maple syrup, agave, or coconut sugar.

To make your paletas blend the fruit, liquid and sweetener. Be sure to set aside chopped fruit to add to the paleta later. (It’s up to you whether you want to cook the fruit with the milk. For example, these creamy strawberry coconut paletas call for the strawberries to be cooked in the milk). Then fill the molds half way with the blended mixture, add 1-2 tbsp of chopped fruit, and fill the rest of the mold. Place lid on mold, add popsicle sticks and freeze for at least 5 hours. Enjoy!

Creamy Peach & Honey Popsicles

Have you noticed that the days are getting shorter? Cookie and I are heading out the door earlier for our evening walk, and I’m scrambling to check off the summer recipes on my list while I still can.

Peaches are so plump and sweet right now popsicles needed to happen. I killed two birds with one stone with these peach popsicles. They’re super simple—consisting of roasted peaches, honey and yogurt—and they taste just like you’d expect. Delicious, fruity and creamy.

These popsicles are ultra creamy because I roasted the peaches into jammy submission, which reduces their water content while concentrating their sweet flavor, and opted for full-fat yogurt, too. Speaking of, every time I specify full-fat yogurt in a recipe, I get questions asking if you can use low-fat yogurt instead. If you use lower fat yogurt in this recipe, which has less fat and more water, you’ll get icier popsicles.

That said, if you don’t share my totally bizarre, nails-on-a-chalkboard-like aversion to icy popsicles (also included: the sound of ice rubbing against ice, please tell me I’m not the only one), you can go ahead and make some with low-fat yogurt.

However! If you’re worried about fat content, I would argue that a) these are reasonably sized, three-ounce treats and, b) full-fat yogurt still isn’t that high in fat or calories. I’m looking at the container right now and just about a third of the calories come from fat, which is nowhere near heavy cream and still less than your average cheese. It’s also very high in protein. For a dairy-free version, try substituting full-fat coconut milk for the yogurt.

Before I go, I got the chance to talk to Gabriel of The Dinner Special the other day. He turned our conversation into a podcast and a YouTube video and transcribed it, too! You can listen/watch/read over here, eep! He has interviewed a ton of other bloggers, too, so you might find some new blogs to love while you’re there.

Peach-Coconut Paletas

Hooray for Wednesday! Why, you ask? Well, if you have to ask, that means you've been missing out. Every Wednesday since the last week in May, I've had the pleasure of welcoming some of my incredibly talented blogging friends to girlichef - and they come bearing popsicles!

Who's Holding the Stick: Today, please help me welcome the stunning Yvette, one third of the mother/daughter blogging trio behind one of my favorite blogs, Muy Bueno Cookbook !

It's summer time and the kiddos are out of school on summer vacation. Make it fun for them and take this opportunity to get them involved in the kitchen. Paletas are an easy way to introduce them to fresh summer fruits in season and get them to help you in the kitchen and have fun doing it.

I love summer and all the fruits in season this time of year. I live in Colorado and Palisade Peaches are so sweet and juicy here, and I knew I needed to come up with a peachy surprise when girlichef invited me to share a paleta recipe. My kiddos and I headed to the farmers market and came home with a handful of peaches and lots of inspiration.

I couldn't decide if I wanted a fruit based paleta or a fruit and milk based paleta, so I came up with a happy medium. This paleta is so refreshing – it’s like biting into a cold, juicy, fresh peach, and the light creamy coconut milk gives it a hint of a good old-fashioned creamsicle. What I love about using coconut milk is that it is dairy-free and the addition of diced peaches also adds a super fresh flavor. These paletas are perfect for eating on a hot day, and your kiddos won’t be begging you for money and chasing down the ice cream truck down the street.