Although Rick Bayless has several fresh fruit paleta recipes, the recipe I actually looked at first and consider my starting point was his Fresh Melon Cooler. I just omitted the water and sugar and put in some mint. My changes are in red below.
Canary Melon Paletas
Adapted from Fresh Melon Cooler Agua de Melon, RickBayless.com
4 cups (packed) fresh melon (such as cantaloupe, honeydew melon, watermelon—peeled, and seeded, as appropriate) (used 2 cups canary melon)
1/2 cup water, plus more if necessary (omitted)
1/4 cup sugar, plus more if desired (omitted)
about 2 tablespoons lime juice, plus more if desired (used 1 Tbsp)
(added about 6 large mint leaves)
Scoop the fruit into a blender, then add the water, sugar and lime. Blend until smooth. Add more water, if necessary, to achieve a light, easy-to-drink consistency. Taste and season with more sugar and lime if you think necessary. Refrigerate to chill or serve over ice. (I blended the melon, lime juice and mint in blender until smooth, poured into molds and froze overnight.)
*Rick says, "You can add extra flavorings (mint to honeydew, orange juice to cantaloupe, and blended raspberries to watermelon) if you like".
Notes/Results: This was my first time eating canary melon. I was hoping the flesh would be bright yellow like the exterior but it is a pale white-yellow-greenish hue. The taste is like a slightly sweeter cantaloupe, very tasty and in absolutely no need of any added sugar. In this pop, the lime and mint off-set the sweetness making it bright and fresh tasting--perfect for cooling down on a warm afternoon. I will make these again.
We are celebrating " Nieves "--frozen desserts and icy treats over at I Heart Cooking Clubs this week and my good pal and co-host Heather is celebrating " The Summer of the Popsicle " over at girlichef. These tasty pops are headed to both events.
Happy Aloha Friday!