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    Honey Basil Melon Pops

    06. 07. 2017

    I grew up enjoying watermelon with my family on many hot summer days. We sat on a picnic table in the shade and my dad handed each of us a big juicy wedge of fruit. Whether we used a spoon or not, it didn’t matter, but most of us would sprinkle a little salt on it and spit the big black seeds out. Over the last few years, I have realized how yummy fresh basil can be with watermelon—what a pair! I wanted to capture this combo in a popsicle for the summertime, but I also wanted to use two other melons that I equally loved as a kid- cantaloupe and honeydew.

    Watermelon, honeydew and cantaloupe are fruit that most people who suffer from acid reflux are able to eat, because they’re alkaline. To avoid symptoms of acid reflux, you want to eat alkaline fruit and stay away from acidic citrus fruit such as grapefruit, oranges, etc. Much like citrus fruit, you can get lots of vitamins and minerals from melons, including Vitamin A, B & C, potassium, magnesium & calcium.

    You also want to avoid desserts that contain a lot of fat. Now, that sure doesn’t leave many to choose from, does it? But these melon pops are fat free and only sweetened with a little bit of honey. I used ZOKU popsicle molds (3.3 oz each).

    When you eat these popsicles, you’ll first enjoy a little fresh basil which brings out the watermelon flavor, then a little salt to enhance the cantaloupe, and lastly, you’ll finish with sweet honeydew! Also, kids can enjoy the different colors and tastes of each melon layer. So, instead of cake or pie, try some fruit for your summer dessert!

     

    Ingredients (makes 6 popsicles):

    • 1 ¼ cup seedless watermelon, cubed
    • 1 tsp fresh basil, chopped
    • 1 ¼ cup cantaloupe, cubed
    • ⅛ tsp sea salt
    • 1 ¼ cup honeydew, cubed
    • 1 tsp honey

    Directions:

    1. Place watermelon and basil into  a small food processor and blend together. Pour into popsicle mold and fill the bottom ⅓.
    2. Place into freezer for about 40 minutes to set it (before adding a second layer).
    3. Wash out food processor, then add in cantaloupe and sea salt. Blend together well then fill each mold another third of the way.
    4. Place into freezer again for about 40 minutes or until set enough to add the last layer.
    5. Wash out food processor, and blend together the honeydew melon and honey. Fill up the popsicle molds the rest of the way, to the fill line.
    6. Carefully place sticks into the mold, and freeze for about 4 hours.

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