Pineapple Paletas Recipes

MEXICAN PALETAS RECIPE

Steps:

• Blend: Choose the fruit you want to use, then divide it in half. Finely chop half of the fruit and set it aside. Put the remaining fruit in a blender, along with the sugar and lime juice. Blender until smooth, adding a splash of water as needed to get things moving.
• Mold: Stir chopped fruit into blended mixture. Pour into molds, leaving a little space at the top for them to expand. Firmly tap the mold on the counter to remove any air bubbles. Insert sticks and freeze until hard (at least 4 hours).
• Serve: Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.

PINEAPPLE PALETAS

Steps:

• Bring sugar and 1 cup water to a boil in a small saucepan over high heat, stirring until sugar dissolves. Chill syrup until cold, about 1 hour.
• Purée syrup and 2 cups pineapple in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract purée. Stir in lime juice and remaining 2 cups pineapple. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops and serve.