popsicle that looks like a watermelon

Snacks & Treats

All-Fruit Watermelon Pops

Jul 9, 2014

Summer is in full swing, which means popsicle season is too! Of course there are lots of store-bought options, but because they’re fun and easy to make, we love making our own popsicles. It also means that we can keep them healthy and free of unnecessary dyes and sugars, which makes this mama very happy.

These all-fruit watermelon pops are a favourite. They're fun, delicious and made with absolutely nothing but fruit! 


  • 1/3 of a medium-sized watermelon
  • 1 lime (optional, but yummy)
  • 1/3 of a honeydew melon
  • 4 kiwis
  • 1/4 a cup of small blueberries
  • immersion or regular blender
  • 12 popsicle moulds
  • 12 wooden popsicle sticks


Remove the rind and any black seeds from the watermelon, and purée the fruit until mostly smooth. We like to squeeze the juice of a lime into our watermelon purée to add a little bit of tartness, but you can easily do without if you prefer.

Fill the popsicle moulds two thirds of the way full with the watermelon purée and pop them into the freezer for about an hour to an hour and a half, or until the liquid begins to take on a slushy consistency.

In the meantime, prepare your honeydew and kiwi purées. No need to wash the blender, just give it a quick rinse and pop in the next type of fruit. Depending on your blender and how juicy your fruit is, you may have to add a tiny bit of water to get things going, but that’s OK — the finished popsicles will still taste delicious! When ready, cover your purées and place them in the fridge until needed.

When the watermelon layer has begun to freeze, remove the popsicles from the freezer one tray at a time and add a few small blueberries to each mould. Gently push the berries down into the watermelon purée using a wooden popsicle stick and then position a stick in the centre of each mould before returning the tray to the freezer.

Give the popsicles 30 minutes to an hour to stiffen up, then spoon a little bit of honeydew purée into each mould before returning the trays to the freezer once again. This layer will act as the white part of the rind.

Then give the popsicles another 30 minutes to an hour in the freezer, and spoon on the final layer — a little bit of kiwi purée to act as the green part of the rind. If needed, gently tap the tray on the counter to level out the kiwi purée. Place the finished popsicles back into the freezer until solid.

That’s it! When ready, run the moulds until a bit of warm water to loosen the popsicles and serve them as a refreshing treat on a warm day!

These are bound to be a hit with almost all kids, but don’t be afraid to swap out the honeydew and kiwi for other fruits you think your munchkins may prefer. When we cut open our honeydew to discover bright orange flesh, we used apple instead, which turned out great! Avocado would also make for a great kiwi alternative, especially for those who may prefer a more mild flavour and texture. Have fun with it and enjoy!

Article Author Jen Kossowan
Jen Kossowan

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Jen is a teacher, blogger, and mama to a spirited little lady and a preemie baby boy. She's passionate about play, loves a good DIY project, adores travelling, and can often be found in the kitchen creating recipes that meet her crunchy mama criteria. You can follow Jen on her blog, Mama.Papa.Bubba, and on Facebook, Twitter, Pinterest, and Instagram.