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| photo from turevistalatina.com |
As my readers know, I love Cuban food. It's a part of my heritage. And I love Mexican food (actually, more Tex-Mex...from my years of living in Texas). But...with all the many foods I have eaten...prepared...studied...I have never heard of PALETAS (at least not called by this name) until I read an article in the local newspaper food section.
Paletas are Mexican popsicles. (That's the easy way to describe them). They are made with very ripe, fresh fruits that are pureed (left a bit chunky) and minimally sweetened with sugar or agave. (I am betting that you can substitute stevia or artificial sweetners for the sugar, if needed.) They can be "icy" or made with dairy for a creamier texture (dulce de leche, coconut cream). And spices, such as dried chilis and chipotle chili powder, can be added to the fruit for a little zing. The combinations are endless...WOW! And all you need to make them is a blender or processor (to make the process easier) and ice pop molds or even paper cups and popsicle sticks. What could be easier!!!
Below you will find a few recipes I have discovered online. But recipes are not really needed for this...just use your imagination and your taste buds. What a great way to cool down...and eat your daily fruits!
Pineapple-Chili Paletas (coconutandlime.com)
12-16 oz fresh pineapple, cut into chunks
1 dried chile guajillo, seeds removed freshly ground
3/4 cup pineapple juice
1 teaspoon chipolte chile powder
1 tablespoon sugar (if needed)
juice of 1 lime
Directions:
Add 3/4 of the pineapple chunks, all of the pineapple juice, chile guajillo, sugar, lime juice and chipolte powder in blender and pulse until almost smooth. Stir in remaining pineapple chunks. Divide evenly into ice pop molds, leaving a 1/4 inch at the top for expansion. Seal and freeze until solid.
Mango and Chili Paletas
3 cups frozen mango
11/2 cup cold water
1/4 cup sugar, or to taste
1 teaspoon chili powder
3 tablespoons lime juice, or the juice of one lime
Put all the ingredients in a blender and process until smooth. Pour the contents from the blender into Popsicle molds and freeze for at least 6 hours or overnight.
Makes 8 ice pops.
Source: newstaco.com
Strawberry Ice Pops
4 cups fresh strawberries, hulled and cut into quarters
3/4 cup sugar
1/2 cup water
2 tablespoons freshly squeezed lemon juice
Combine strawberries and sugar in a bowl. Let sit until strawberries start releasing natural juices, 20 to 30 minutes. Place in a saucepan with the water over medium heat, simmer until they are slightly softened, about 5 minutes.
Transfer the mixture to a blender or food processor, add the lemon juice, and puree until smooth; alternatively, you could leave some chunks in if you like.
If using conventional molds, divide the mixture among the molds, add sticks and freeze until solid, about 6 hours. If using glasses or unconventional molds, freeze until the pops are beginning to set (11/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow manufacturer's instructions.
Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas by Fany Gerson (Ten Speed Press, 2010) and St Pete Times
Watermelon Paletas
1/2 cup water
1/2 cup sugar
11/2 pounds peeled and diced watermelon (about 4 cups)
1 tablespoon freshly squeezed lime juice
Pinch of salt
Combine water and sugar in a small saucepan and cook over medium-high heat, stirring, until mixture comes to a boil and sugar has dissolved. Let cool to room temperature.
Pour the syrup into a blender. Add the watermelon, lime juice and salt and blend until smooth.
If using the conventional molds, divide mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until sold, 4 to 5 hours. If using and instant ice pop maker, follow the manufacturer's instructions.
Makes 8 to 10 ice pops.
Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas by Fany Gerson (Ten Speed Press, 2010) and St Pete Times
Pineapple Chile Paletas
4 cups chopped fresh pineapple
2 tablespoons sugar
1 cup water
1 1/2 jalapeno pepper, seeded, stemmed and diced
1 1/2 tablespoons lime juice
Put all ingredients in a food processor. Pulse until desired consistency. Adjust to taste with additional lime juice or sugar. Pour into desired molds and freeze overnight.
(seriouseats.com)
Banana Paletas
1 cup milk
3/4 cup smoothly mashed ripe banana
1 tsp vanilla
1/4 cup sugar
Combine ingredients and pour into desired mold. Freeze.
Cucumber-Chili Paletas
3 cups 1-inch chunks peeled, seeded cucumber
2/3 cup sugar
1/3 cup lemon juice
1 rinsed, stemmed and seeded jalapeno
Combine all ingredients in a blender or food processor. Whirl until smooth. Push mixture through a fine strainer over a 2 cup glass measure. Discard residue. Pour into desired molds and freeze.
Pina Colada Paletas
In a blender, combine:
1 cup milk
1/2 cup chunks fresh pineapple
1/3 cup sugar
1 tsp vanilla
1/2 tsp coconut extract
Whirl until smooth. Pour into desired mold and freeze.
(The last 4 recipe are from www.myrecipes.com
Guess what I'll be doing later today.....
Happy eating!
Jane
