Pineapple PaletasRomulo Yanes
These Mexican-style pops are loaded with pieces of fresh fruit.
Recipe information
Yield
Makes 8-10
Ingredients
3/4 cup sugar
4 cups (about 1 1/2 pounds) finely diced fresh pineapple, divided
1 tablespoon fresh lime juice
Preparation
Step 1
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.
Step 2
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.
Recipe notes
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