It’s paleta season! Paletas are a refreshing and healthy treat, which are typically made from fresh fruit and can also contain herbs, spices, and/or chile.
What makes paletas unique from typical American popsicles is that they do not contain unnatural dyes or syrups. Similar to aguas frescas, they are made from whole and/or leftover ingredients that you might find in your fridge or pantry.
In fact, this paleta recipe was inspired by leftover pineapple, cilantro, and lime which we didn’t want to go to waste.
So if you have any leftover fruit or herbs lying around, we encourage you to get creative in the kitchen and consider making some yummy paletas for la familia!
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Pineapple-Cilantro-Lime Paletas
Prep Time: 15-30 minutes
Yields: 10-12 paletas
Lime Juice Ingredients
- 2 1/2 cups of water
- 1 cup of sugar
- 3 1/2 strips lime zest (1-inch)
- 1 1/2 cups freshly squeezed lime juice (14 small limes)
- 1/2 cup finely diced cilantro
Pineapple Juice Ingredients
1/4 cup 100% organic maple syrup
1 minced pineapple
Preparing the lime-cilantro juice
Finely dice about 1/2 cup of cilantro.
In a large saucepan, combine the water, lime zest, and sugar.
Cook and stir the water-lime mixture over medium heat until it comes to a boil (making sure the sugar has dissolved).
Let the water-lime mixture cool to room temperature.
In a small bowl, cut and juice your 14 limes.
Using a fine-mesh sieve, transfer your lime juice into a large bowl.
Remove the zest from your water-lime mixture.
Add your finely diced 1/2 cup of cilantro and water-lime mixture into the large bowl with lime juice. Stir until it is mixed throughout.
Once again use a fine-mesh sieve and transfer your lime juice into a new large bowl to get rid of the cilantro chunks. You should be left with a mixture that has speckles of cilantro (not chunks).
Preparing the pineapple juice
- Mince 1 whole pineapple.
- Blend the minced pineapple, 1/4 cup of maple syrup, and 1/4 cup of water until the consistency is smooth throughout.
- Use a fine-mesh sieve and transfer your pineapple juice into a bowl. The pineapple consistency is thick so carefully give it a little shake as you transfer the liquid into the bowl.
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Preparing the pineapple-cilantro-lime paletas
Fill each mold halfway with lime-cilantro juice.
Finish filling each mold to the top with pineapple juice. Make sure to leave about 1/4 inch of room at the top because your popsicles will expand when they freeze.
Snap on the lids, insert the popsicle sticks, and place in the freezer until they are frozen solid (about 5 hours).
Refrigerate any extra liquid you might have and make extra popsicles for later!
Once they are frozen, take them out of the molds and sprinkle Tajín on top (only if you want a little spice).
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We hope you enjoy this lime-cilantro-pineapple version as much as we did! We especially enjoyed it with a little Tajín.Please feel free to share some of your own paleta recipes with us in the comments below!
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About the Author
LUISA NAVARRO
Mexican-American journalist, former national news producer, and graduate of Boston College and Columbia University School of Journalism. Her mission is to shed more light on the beauty and traditions of Mexican culture. This website is dedicated to her grandmothers, Tita Susana and Tita Lupita, who taught her to be proud of her heritage and to always remember where her ancestors came from.
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