From Chef Theresa Farrell, a Los Angeles-based social media influencer known as Dede’s Table, who develops vegan, gluten-free, non-GMO, plant-based recipes she calls “a step outside the box.” A pastry chef by trade, Dede is an artist at heart and appreciates the creative possibilities of The Perfect Purée, a Napa Valley-based company that produces fruit purees, concentrates, zests and blends. For this recipe, she used the Kiwi Puree to construct a green rind for the watermelon popsicles that resembles the actual fruit.
Yield: 6 popsicles
INGREDIENTS
4 ounces The Perfect Purée Kiwi Puree, thawed
16 ounces (1 pound) seedless watermelon
6 tablespoons lime juice
4 tablespoons sugar
2 tablespoons vanilla bean yogurt
METHOD
1. Discard the rind of the watermelon, then cut it into small chunks. Put the chunks in a blender with the sugar and lime juice.
2. Process until smooth, adding enough water (or fruit juice) so the mixture liquefies. Pour into popsicle molds, and freeze until just lightly set.
3. Add a small layer of vanilla bean yogurt on top of the watermelon. Then top with kiwi puree. Insert popsicle sticks and place them back in the freezer. Let set for at least 6 hours or overnight. Once fully set, remove from mold, then serve and enjoy.
