Staying Cool with Fruit Popsicles
Need new and exciting ways to stay cool during the summer months? Have some fun with frozen fruits! Just as nutritious as fresh fruit, frozen fruits provide us with the Vitamin C, Vitamin A, and fibre our bodies need. Delicious and juicy, frozen fruits make for great snacks and are perfect for the hot summer months – check out the recipe below! Remember, staying hydrated is extremely important in the summer months. Even minor dehydration can cause tiredness, irritability, headaches, and can impair your attention and memory.
Student Tip: Freezing your fruits allows for your produce to stay fresh. As a student purchasing food just for yourself, produce can often spoil more quickly. Freezing your fruits (and veggies) can help keep them from going bad, meaning no more rotting produce!
Sustainability Tip: Buy fruits that are in-season! Buying in-season produce helps support local farms and reduces your carbon footprint. A lot of greenhouse gas emissions are released into the atmosphere through the transportation of produce coming long distances. In Ontario, July is the month for cherries, blueberries, strawberries, peaches, plums, watermelons, and much more. Check out all the in-season fruits and veggies at Foodland Ontario’s Availability Guide.
Frozen Fruity Pop Recipe by Unlockfood.ca
- Thaw 2 cups berries and combine with milk (for creamier pops) or apple juice.
- Pour the mixture into 10 small popsicle molds, cover with foil and insert popsicle stick through the foil.
- Put popsicle molds in the freezer for 5 hours or overnight.
- Run under warm water to remove pops more easily.
And voila! Hydrating and refreshing frozen fruity pops!
Craving something different? Check out the other recipes below:
Stop by the Kingston’s Local Farmer’s Market and buy some fresh fruits and freeze them to make some delicious frozen treats for later.
Jaspreet Multani is a 4th-year undergraduate student at Queen’s University completing her Honours degree in Global Developmental Studies. Jaspreet is currently the Student Health and Wellness Marketing Intern at Queen’s Hospitality Services. Her main interests are sustainability, food waste, food security, and nutritional and sustainability-oriented marketing.
Article reviewed and edited by Jessica Bertrand, MAN, RD
Registered Dietitian and Wellness Manager for Queen’s Hospitality Service