Kiwi-Strawberry Ice Pops

The kiwi's black seeds not only make this speckled pop gorgeous, they add a little bit of crunch. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 1 tsp. coriander seeds, crushed
• 1-1/2 lb. kiwi, peeled
• 1 cup quartered strawberries (or cut into smaller pieces if large)

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the coriander seeds. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the kiwi in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the strawberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the strawberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Grilled Fruit Skewers with Island Spices & Dark Rum

Allspice, nutmeg and rum give these kebabs of strawberries, pineapple, kiwi and mango a lilting Caribbean accent.

• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/8 tsp. ground ginger
• Pinch ground nutmeg
• Pinch ground cloves
• 1/2 cup dark rum
• 1 Tbs. brown sugar
• 1/2 Tbs. honey
• 2 Tbs. pineapple juice (canned is fine)
• Juice from 1/2 lime
• 1 medium pineapple, peeled, eyes removed, and cored
• 6 oz. ripe but firm strawberries, hulled
• 3 ripe but firm mangos, pitted and peeled 
• 3 kiwis, peeled
• 1/2 cup confectioners’ sugar

Combine the cinnamon, allspice, ginger, nutmeg, and cloves; set aside. In a small bowl, combine the rum, brown sugar, honey, pineapple juice, and lime juice; set aside.

Leave small fruits, such as strawberries, whole; cut others into 1- to 1-1/2-inch cubes. Thread the fruit on skewers, alternating contrasting colors. Sprinkle the spices over the kebabs. Shortly before grilling, baste the kebabs with half of the rum marinade and dust generously with confectioners’ sugar to promote caramelization. Grill over a moderately hot fire until the fruit begins to show grill marks. Turn and continue to grill until the fruit has softened and browned nicely. Take care not to burn the strawberries. Drizzle the remaining marinade over the kebabs and serve immediately.

Grilled Fruit Skewers with Island Spices & Dark Rum

Allspice, nutmeg and rum give these kebabs of strawberries, pineapple, kiwi and mango a lilting Caribbean accent.

• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/8 tsp. ground ginger
• Pinch ground nutmeg
• Pinch ground cloves
• 1/2 cup dark rum
• 1 Tbs. brown sugar
• 1/2 Tbs. honey
• 2 Tbs. pineapple juice (canned is fine)
• Juice from 1/2 lime
• 1 medium pineapple, peeled, eyes removed, and cored
• 6 oz. ripe but firm strawberries, hulled
• 3 ripe but firm mangos, pitted and peeled 
• 3 kiwis, peeled
• 1/2 cup confectioners’ sugar

Combine the cinnamon, allspice, ginger, nutmeg, and cloves; set aside. In a small bowl, combine the rum, brown sugar, honey, pineapple juice, and lime juice; set aside.

Leave small fruits, such as strawberries, whole; cut others into 1- to 1-1/2-inch cubes. Thread the fruit on skewers, alternating contrasting colors. Sprinkle the spices over the kebabs. Shortly before grilling, baste the kebabs with half of the rum marinade and dust generously with confectioners’ sugar to promote caramelization. Grill over a moderately hot fire until the fruit begins to show grill marks. Turn and continue to grill until the fruit has softened and browned nicely. Take care not to burn the strawberries. Drizzle the remaining marinade over the kebabs and serve immediately.