Pete Evans’ Fruit Salad Popsicles

Recipe By @chefpeteevans


  • A selection of fresh fruits of your choice such as strawberries, grapes, mangos, lychees, kiwis, raspberries or pineapple (cut into thick slices for the larger fruit)
  • Raw C coconut water


  • 1.
    Prepare a selection of fresh fruit by dicing each variety into small pieces and evenly sized chunks.
  • 2.
    Place a few pieces of each fruit into the bases of eight 80 ml popsicle moulds, making sure the fruit pieces fit tightly into the popsicle moulds.
  • 3.
    Pour the coconut water into each mould until it just covers the fruit pieces. Insert a wooden icy pole stick into the base of each mould and freeze the popsicles for 6 hours, or until solid.
  • 4.
    The fruit salad popsicles will keep in the freezer for up to 3 months.

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