Sweet and spicy fruit pops are my favorite sort. These pineapple jalapeno popsicles are based on my favorite sort from a local pop seller here in Atlanta.
A few years ago, a colorful mural went up on the side of a building in the Poncey Highlands. It said “King of Pops,” and we all wondered what the heck it was about. Now King of Pops has pop stands all over the city, selling awesome fruit pops in flavors like blood orange and pink grapefruit with mint. He’s even expanded and added carts in Charleston, Charlotte, Chattanooga, and Richmond.
His fruit pops are the best, and my favorite flavor is his pineapple habanero. When those are on the menu, there’s no question that I’m ordering it. Last weekend when I had some girlfriends over to craft, I decided to make my own version, so we could have a pop break!
I used Onyx Stainless Steel molds for my pops. Full disclosure: they sent me these molds last summer to try out for a review. More disclosure: these mold kind of make pops that look like penises. But they are also stainless steel, which means one less bit of plastic in the kitchen. I kind of love the hilarious shape of these, but if you’re a little bit shy, you may want to seek out different molds. Just sayin’.
In the middle of pulling out ingredients and blending, I realized that I only had three popsicle sticks left, which is why I kept it super classy and used plastic cutlery left over from a take out supper as the sticks for half of these. I kind of like how those look, though, and I might do this again, since we have a little collection of plasticware that we probably will never use otherwise!
Pineapple Jalapeno Fruit Pops
My Onyx molds hold 1/2 cup apiece, so I needed 3 cups of liquid to make 6 pops. If you’re not using these molds, you can figure out how much you need by filling one mold with water, pouring it into a measuring cup, and multiplying by the number of molds. Just keep the ratios the same as in the recipe below, and you should be good!
- 2 cups frozen pineapple
- 1 cup prepared lemonade
- 1/2-1 large jalapeno, seeds removed (depending how hot you like it. I used a whole jalapeno for mine, and they are spicy, just how I like things!)
- Toss everything in the blender, and blend until smooth. The mixture ends up a little thick, so you’re best off spooning it into your molds instead of pouring.
- Freeze and serve!