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These homemade fruit popsicles are made with fruit juice, and packed with real, fresh fruit inside, so they’re as beautiful as they are tasty! Use your choice of fruit and juice, or make a grown-up version with sangria! Fruit juice popsicles are easy, refreshing, and perfect for enjoying all summer long.
🍈 Fruit popsicles with fresh fruit inside!
When hot weather hits, we are all about easy, refreshing desserts at my house. Goodbye intricate cakes with extended baking times, and helloooooo no-churn ice creams, milkshakes, and fast fruit popsicles.
If you’re in that lazy summertime state of mind, you will love these easy fruit popsicles. They’re made with fruit juice and packed with real, fresh fruit inside, so they’re as beautiful as they are tasty! Bonus: level up this simple recipe by cutting your fruit into shapes, and make these popsicles REALLY pop!
Red, white, and blue popsicles
I intentionally gave these popsicles a red, white, and blue color scheme, so they’re perfect for the Fourth of July, Memorial Day, or Labor Day parties. However, there are tons of other fruit/color suggestions in the Variations section below, so you have lots of options for making these as colorful as you’d like.
🧾 What You’ll Need
There are just 2 components to these popsicles: the liquid and the fruit! You can never go wrong using flavors that you love, but here are a few tips for making successful fruit-filled popsicles:
- Juice: clear juice works best for these popsicles, since it allows the sliced fruit inside to shine through. White grape juice is my usual choice, but you could also use lemonade or even coconut water. If you’re looking to add a little alcohol, check out the instructions below for a Sangria version!
- Melon: To make the white stars embedded in the popsicles, you’ll need a white melon, typically called a canary melon. (Names might vary regionally.) If you’re not concerned about keeping the stars white, other melons, like honeydew and cantaloupe, also work well.
- Berries: Strawberries, raspberries, blackberries, and blueberries are all great choices. Large berries like strawberries should be sliced thinly so they fit easily into the popsicle molds.
I love making homemade popsicles, and with 2 kids at home, my popsicle molds get a lot of use during the summer! Here are my popsicle-making faves: (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Popsicle mold: A silicone popsicle mold, like this one, makes removal much easier than the old-fashioned hard plastic kind.
- Popsicle sticks: most molds come with a certain number of sticks, but if you make popsicles frequently, you’ll need some refills! This 200 pack ensures you can make many, many popsicles this summer.
- Star cookie cutter: If you want to re-create these star-spangled popsicles, you’ll need a small star-shaped cookie cutter in your arsenal.
Here’s a quick overview of how to assemble these fruit-packed popsicles. Full printable instructions are included in the recipe card down below.
How to prepare the fruit
The star-shaped melon pieces are completely optional, but since they’re also completely adorable, here’s how you do it!
Cut the melon into thin circles–aim for about 1/4-inch thick if possible. You don’t want your fruit pieces too thick, or else they won’t fit nicely in the popsicle molds.
Use a small cookie cutter to cut little shapes from the melon. You can use stars, hearts, flowers, butterflies, or anything else you’d like!
Other large fruit, like strawberries, should also be sliced thinly. Smaller berries like blueberries can be left whole.
How to fill the molds
Layer the fruit in the popsicle molds in your desired order. For the popsicles picture here, I started with strawberries, then melon stars, then ended with the blueberries.
Pour the juice into the molds, filling them completely. Cover the mold and insert the popsicle sticks. Freeze the popsicles for at least 8 hours, preferably overnight.
This recipe is SO flexible, and you have endless options for customizing your own juice pops! Try some of these fun ideas:
- Liquids: use lemonade, limeade, coconut water, white grape juice, apple juice, pear juice, or a mix of some of the above.
- Fruit: sliced kiwi, clementine slices, melon slices (canary, honeydew, or cantaloupe), berries, cherries, apple or pear slices, or even more exotic fruits like starfruit or dragon fruit.
Great news: these can easily be transformed into alco-pops! To make deliciously fruity sangria popsicles, all you have to do is combine 1.5 cups of your favorite white wine with 1 cup of white grape juice. Stir them together briefly, and then proceed with the rest of the recipe as written.
You can also use rose or red wine in this recipe, you just won’t be able to see the fruit slices as well if you don’t use a clear liquid.
❤️ More Fun Frozen Desserts
- White Chocolate Mint Popsicles
- Peach Passion Pops
- Chocolate-Dipped Frozen Bananas
- Circus Animal No-Churn Ice Cream
- Strawberry Lemonade Ice Cream Pie
- Homemade Choco Tacos
Don’t miss the step-by-step tutorial showing how to make Fruit Popsicles – check out the web story here!
Homemade Fruit Popsicles
- ½ canary melon
- 6 oz strawberries, washed and hulled (1 cup)
- 6 oz blueberries, washed (1 cup)
- 2 ½ cups white grape juice, or lemonade or other juice of choice
- Take half of a canary melon, and slice it into thin rounds about ¼-inch thick.
- If desired, use a star cookie cutter (or other shape) to cut the melon into small shapes about an inch wide. You can also just cut it into small bite-size pieces.
- Cut the strawberries into thin slices. The blueberries can be left whole.
- Layer the fruit in the popsicle molds in desired order. For the popsicles picture here, I started with strawberries, then melon stars, then ended with the blueberries.
- Pour the juice into the molds, filling them completely. Cover the mold and insert the popsicle sticks.
- Freeze the popsicles for at least 8 hours, preferably overnight.
- When ready to serve, put the popsicle mold under running hot water for 5-10 seconds for easy removal of the popsicles.
- Store any extras wrapped in plastic wrap and stored in an airtight container in the freezer.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
About Elizabeth LaBau
I’m Elizabeth, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. Learn more from my About page, or connect with me on social media: