Healthy (and Yummy!) Whole Fruit Lollies

WHOOP! WHOOP! Summer is officially H.E.R.E., mums (no, seriously) – so it’s time to break out the sunscreen, cutesy baby cozzies and…lolly moulds!

fruit lollies

Check out this totally delish, so-bright-you’ll-need-shades rainbow fruit popsicle recipe; not only is it perfect for those scorchers we all secretly love, but it’s also an ace way to pack the kiddies full of fabulous whole fruit – whilst sating their irrepressible sweet tooth.

There’s zero artificial colours in these ice-cool babies, and no added sugar of any kind. All you need is fruit, and a bit of patience, but boy, the end results look as awesome as they taste (your kids will love you forever).


  • About 2 kiwis
  • 1 cup strawberry halves
  • 1 cup roughly chopped mango
  • 1 cup blueberries
  • 1 cup roughly chopped watermelon
  • 1 cup rough chopped pineapple


  1. Working with one fruit at a time, puree in a small food processor. Rinse the machine out between fruits.
  2. Carefully spoon a layer of fruit at the bottom of each lolly mould. Gently tap the mould on a firm surface to level the puree. Freeze until solid.
  3. Spoon another layer of fruit into each mould and stand a stick upright in each. Force it down gently into the frozen bottom layer so it will stand up straight. You are not going to use the plastic top for this recipe, just leave it off. Again firmly tap the mould down on the counter to level the puree and freeze again until the second layer is solid. (The freezing time between layers will vary with your freezer temp, but it should take around 45 minutes.)
  4. Continue until you have filled the moulds. If any of the purees are a little too thick to work with, stir in a little water. Clean up any spilled puree from the insides of the moulds as you go so they won’t mar your design by scraping the drips down with a popsicle stick.
  5. To un-mould, fill your sink with hot tap water, and hold the mould in the water, just up to, but not over the top edge, for a few seconds. If the lollies don’t slide out easily, hold the mould in the water a little longer.


The fruit amounts are approximate; depending on your mould you may need a little more or a little less. You can always add some water or yoghurt to top up the layers.

Recipe and image via