Mini Fruit Pops

These Mini Fruit Pops are the best, most refreshing way to end a Yom Tov meal.

Yom Tov meals are festive, joyous and at times… heavy. After an appetizer of these amazing pulled beef egg rolls, a soup and a main like this standing rib roast (I prepare it for Pesach the same way but just with salt, pepper and olive oil and it’s fantastic), after all that, do you really need dessert? 

Probably not. 

But it’s always nice to have a small pop of flavor, something refreshing and small. Just a conclusion to the meal, you know? 

These pops are just the thing. Mini, perfectly appropriate for your enjoyment and so refreshing. 

Bring them to the table on a platter (layer some ice first if you want them to last longer) and you will see adults and children’s eyes lighten up to the sight of them. 

Also, when using these molds, you will be amazed at how perfect they come out. No tugging, no wondering if the pops “will actually come out all the way or only half of them will?” like with traditional pop trays. 

They are also so…cute. Perfectly round and inviting. And small! Just the perfect size, enough of a taste but not so much of  a commitment. 

When ordering the molds you might want to consider ordering a few trays (the pack comes with two) and also, make sure you get the small ones. 

Now, for the recipe: here comes the tricky part. 

I went back and forth debating if I can write an exact recipe and decided against it. Fruit varies so much, and so do our taste buds. Some people like things on the sweeter side, others, like me, prefer a pop that is tart. 

As a rule, start with a simple syrup. See recipe below. 

A simple syrup will give you the leverage to add sweetener to your liking without affecting the texture. You will need to do some trial and error to get it right. And by trial and error I really mean tasting. You will need to taste the puree and see if you want to add sweetener or lemon/lime juice.

So, for the simple syrup- it’s simple! 

Simply (ok enough now) combine equal amounts of sugar and water in a pot, bring to a simmer, and mix with a fork or slotted spoon until no granules are visible. 

I usually do 1 cup of sugar and 1 cup of water. Once the liquid goes from “granuley” back to clear liquid (like water) you can take it off the heat and let cool. 

I like to transfer it to a clear condiment bottle like this one here (on Pesach I buy a lot of them and use them for oils, dressings, and such). 

Once it’s in a bottle it’s really easy to use. Start slow because it’s really sweet! It’s better to add slowly and have control. 

I also use the simple syrup to sweeten my cucumber salad and for our family’s all time favorite homemade lemonade.

For the strawberry pops: 

In a food processor fitted with the knife blade, puree a bag of frozen strawberries until smooth. If you had time to thaw the strawberries you won’t need to add anything, but if they are still frozen, add some water to help it move along. 

Once pureed, taste. You might want to add some simple syrup but I find that generally strawberries are so sweet already. I did add a splash of lime juice for some depth. 

Once you are pleased with the flavor of your sorbet, spoon it into the molds and thread thru a popsicle stick. Freeze overnight or until completely frozen. Remove from molds and place in a container, divided by a sheet of plastic wrap. Refreeze until ready to serve. 

For the mango pops: 

Try to pick well ripened mangoes. Firm ones won’t do. 

In a food processor fitted with the knife blade, puree fresh cubed mango until smooth. If you want, you can use frozen mango too.

Resist the urge to add any liquid yet. If you do, you might want to add simple syrup and not water.

Once pureed, give a taste. You might want to add some simple syrup but I find that generally mangoes are so sweet already. I did add a splash of lime juice for some depth. Do that, and taste again. 

Once you are pleased with the flavor and consistency (you want it smooth, like a very soft sorbet–let the food processor run a LONG time and add water if it needs it), spoon it into the molds

and thread in a popsicle stick. Freeze overnight or until completely frozen. Remove from molds and place in a container, divided by a sheet of plastic wrap. Refreeze until ready to serve. 

For the lemon/lime pops: 

Squeeze some fresh lemon and/or lime juice. Don’t strain or discard the pulp that comes out with the juice! It makes the pop fun and interesting!

Rather, remove any eventual pits with a fork or spoon.

In a large measuring cup, add some simple syrup to the fresh lemon/lime juice but go slow. Taste as you go along until you get to a place where it’s puckery enough but still a bit sweet. There are no rules, it’s different for everyone. 

Once you are pleased with the flavor, pour into the molds and thread in a popsicle stick. A nice addition is to add some finely chopped mint leaves and make it into a limonana pop! 

Freeze overnight or until completely frozen. Remove from molds and place in a container, divided by a sheet of plastic wrap. Refreeze until ready to serve.

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