Watermelon Pops That Resist the Heat and Your Sweet Tooth (Sort Of)

The one thing I never expected to try making myself

It wasn’t the flavor that surprised me. It’s the texture. When you bite into one of these watermelon pops, there’s this little crunch from the frozen seeds, like tiny surprises in every bite. None of that overly sweet, syrupy nonsense either. Just pure, icy crispness paired with that faint, grassy aroma of fresh watermelon. It’s odd how something so simple can suddenly make me think about childhood summers—bad sunscreen and chasing down the ice cream truck, but also the quiet thrill of peeling slices at dusk. Right now, these are almost essential. Not just because it’s hot outside, but because I think we’re all craving quick, honest fixes. Something low-key, no fuss, and maybe a little nostalgic—kind of like finding a mint in your pocket after class.

Watermelon Seed Pops

Watermelon seed pops are frozen treats made by blending fresh watermelon, then freezing the mixture into molds with embedded watermelon seeds. The final texture is icy and crisp, with a surprise crunch from the frozen seeds, resembling miniature popsicles with a refreshing, grassy aroma. The dish highlights minimal ingredients and simple freezing techniques to create a nostalgic, low-fuss refreshment.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: fusion

Calories: 60

Ingredients Equipment Method

Ingredients

  

• 4 cups fresh watermelon, cubed seedless or with seeds, as preferred
• 0.5 cup watermelon seeds cleaned and dried

Equipment

• Blender
• Watermelon seed molds or ice cube trays

Method

 

1. Combine the watermelon cubes and watermelon seeds in the blender.
   4 cups fresh watermelon, cubed, 0.5 cup watermelon seeds
2. Blend until smooth and well combined, about 30 seconds, ensuring the seeds are evenly distributed.
   4 cups fresh watermelon, cubed, 0.5 cup watermelon seeds
3. Pour the mixture into watermelon seed molds or ice cube trays, leaving a small space at the top for expansion.
   4 cups fresh watermelon, cubed
4. Insert sticks or simply place the molds in the freezer, and freeze for at least 4 hours, or until solid and icy.
5. Once frozen, remove the pops from the molds by gently running warm water over the outside, and serve immediately, showcasing the icy, crisp texture with embedded frozen seeds.

Maybe I’ll keep these in the freezer forever, or at least until watermelon season’s over. Guess it’s good to remember that sometimes, great things come from messing around with what’s already around. Or that I’m easily distracted by frozen snacks. Either way.