Every year in December, my thoughts return to Montreal where I spent my early childhood. In Canada, the holiday season was synonymous with my cousins and me enjoying those great snowball fights.
Here in Los Angeles, these delicious Snowballs are made with bananas that are cut into chunks, rolled in sour cream and then in coconut. Rather than throwing these Snowballs at anyone, it’s best to serve them on a festive platter, surrounded by lush, fresh strawberries.
While Snowballs are fun to make, if anyone’s around during the process, these treats will never make it to your holiday table. But if they do, they’ll be the hit of the party – guaranteed!
Yesterday was a HOT day and I felt like eating something fresh and fun! I immediately thought of picking up a sweet, crisp watermelon at the supermarket – a delicious summer fruit. For the fun part, I was thinking of frozen treats or yogurt and all the toppings that I go crazy over (especially those chewy bits of mochi). I think you figured it out, right?
These watermelon pops are lots of fun – each bite is a curious surprise!
Active prep time: 10 minutes
Inactive prep time: 4 hours or overnight (for freezing)
Makes: 10 ice pops
4 cups watermelon chunks (1-inch pieces)
Juice of 2 limes
1/2 cup cold water
1/2 cup unbleached, granulated sugar
10 plastic ice pop molds
1 cup mini mochi pieces (available at most frozen yogurt stores)
1. Put the watermelon, lime juice, water and sugar in a blender and “pulse-blend” until ingredients are mixed, but not watery. Taste and adjust sugar or lime juice levels.
2. Divide the watermelon mixture evenly among 10 ice pop molds.
3. Place a few mochi pieces on top of the watermelon mixture in each mold.
4. Add plastic ice pop stick or wooden popsicle stick and freeze 4 hours or overnight.
To Unmold Mochi Watermelon Ice Pops:
1. Place exterior section of ice pop molds underneath hot, running water until the ice pops fall out.
2. When unmolding, if ice pops are watery all around, place them on a metal baking sheet and return to freezer for 3 to 4 minutes. Serve.
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute and is a member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes.