Salted watermelon and kiwi popsicles

Salted watermelon and kiwi popsicles

20 mins Prep

Adding salt to the watermelon naturally cuts through any bitter notes, making the sweetness stand out more

Created by Spinneys
Prep time 20 minutes
Freezing Time 4+ hours
Serves 8
Cuisine Other
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 43
Fat 0.9g
Saturates 0.6g
Protein 1.1g
Carbs 8.4g
Sugars 6.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Cube the watermelon and place it in a blender along with the sea salt flakes. Blitz until smooth. Divide the watermelon mixture between 6 popsicle moulds, filling each to approx. 2⁄4 of the way. Cover the lids and insert the popsicle sticks. Freeze for 3 hours.


Once set, add a thin layer of the coconut yoghurt, filling ¼ of each mould. Return the moulds to the freezer for a further hour or until set.


Using a teaspoon, scoop the kiwi flesh out of its skin and place it in a blender. Blitz until smooth. Fill the popsicles to the top with the kiwi mixture. The popsicles should look like a watermelon with its rind. Return to the freezer for a further hour or overnight.


To remove the popsicles from the mould, run them under hot water for 30 seconds and then gently pull on the sticks.