One of my favorite street snacks in Mexico is sliced fruit doused in an alluringly tangy and potent mix of chili, salt, and lime juice. I love how salt tastes on fruit, amplifying and highlighting its sweetness, and it should go without saying that chili and lime only enunciate the flavors more. On a warm day in my neighborhood in San Francisco, you can find street vendors selling the same: bags of sliced fruit with a delicious chili lime salt.
That was the inspiration for these popsicles. They are less sweet than a typical popsicle, with strong notes of heat, tanginess, and salt, of course. My friend Matt, on taking a bite, puckered his face and said, “Wow. That’s a grown-up popsicle. You could sell that!” So, there you have it. Here’s a grown-up popsicle to welcome summer. It is unbelievably refreshing. If you’re sensitive to heat, tone down the chili powder. And feel free to try this with mangos, honeydew, cantaloupe or pineapple too.
Chili Lime Watermelon Popsicles
Yield: 10 (3 ounce) popsicles
5 cups diced watermelon, seeds removed
Juice of two limes
2 tablespoons agave syrup
1/2 teaspoon chipotle chili powder
1/2 teaspoon sea salt
In a blender, combine the watermelon cubes with the lime juice, agave syrup, chili and sea salt. Blend until pureed. Tap the blender to release some of the air bubbles.
Pour into popsicle molds and place in freezer.
After one hour, insert popsicle sticks in the molds. They should be ready after about four hours in the freezer.
Hungry for more? Try Kimberley’s recipe for horchata popsicles.
All photos by Kimberley Hasselbrink.
Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food, which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights.