Join our community of Solution Seekers!

Mint-Melon Pops

Mint-Melon Pops
Click a Star to Rate This Recipe
Serves 6| Hands-On Time: | Total Time:


  • 1 1/2 cups cantaloupe chunks
  • 1 tablespoon orange juice
  • 1 1/2 cups honeydew chunks
  • 1 tablespoon limeade concentrate, thawed
  • mint leaves


  1. In a blender, puree the cantaloupe and orange juice until smooth. Divide the mixture among the pop molds or paper cups. Freeze until the top becomes firm, 30 minutes.
  2. Puree the honeydew, limeade, and mint. Remove the molds from freezer and top with the honeydew mixture. Cover and freeze until firm, 3 hours.
By August, 2004

Nutritional Information

  • Per Serving
  • Calories 36Calories From Fat 4%
  • Calcium 6.84mg
  • Carbohydrate 8.87g
  • Cholesterol 0mg
  • Fat 0.14g
  • Fiber 0.71g
  • Iron 0.16mg
  • Protein 0.59mg
  • Sat Fat 0.04g
  • Sodium 14.35mg
What does this mean? See Nutrition 101 .

Quick Tip

Ice-cube trays
Dixie cups are the best makeshift molds, but you can also experiment with tart tins, ice-cube trays, and conical water-cooler cups. If you use cups, insert wooden sticks into the semifrozen pops after 90 minutes in the freezer.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.