Summer marketing is glorious with the array of berries, stone fruit and tropical fruit in season. It makes choice difficult, unless you’re like me and buy a small quantity of nearly everything. For a fruit lover, I’m in foodie heaven during the warm days, savouring the aroma as fruit ripens on the sideboard in the dining room next to pretty blooming flowers. Our house is filled with visiting family all summer long, who share my love of fresh fruit, fruit smoothies, ice pops and raw fruitcakes; the options are delicious and endless.
These popsicles are just a wee bit elegant; beautiful for dessert at summer parties. I chose to feature a stone fruit and berry, so you could similarly choose any stone fruit, berry combination you favour that would work well with coconut milk. I chose to use frozen blackberries because their cost is never cheap where I live, yet fresh fruit would be equally delicious. The apricots I used were at the stage of firm ripe to just turning soft, for maximum sweetness. I especially love the flavour combinations of the sweet apricot with the acidic blackberry, combined with the creamy coconut and a hint of vanilla.
· Rich in vitamins, minerals and fibre, blackberries are highly nutritious and rich in antioxidants. They are also low in calories, carbohydrates, and fat, making them one of the best fruits out there for those who are watching their waistlines. It helps to fight disease like cancer, heart disease and promotes healthy skin.
· Apricots are high in antioxidants and fibre, a good source of vitamin C and A. It helps to fight diseases like cancer, heart disease and promotes eye and skin health, and my fight anemia.
BLACKBERRY & APRICOT COCONUT POPSICLES
Makes 10 popsicles
V, SF, DF
500 grams frozen blackberries, or fresh
4 ripe apricots, medium size
400 ml coconut milk
¼ cup maple syrup
Deseed and cut the apricots into small pieces. Pour the blackberries onto a large plate and select smaller berries to be placed into a cup, or cut larger berries in half. Loosely fill the popsicle moulds with the apricot pieces and small blackberries to 2/3 full, layering the fruit. Place the rest of the blackberries into a saucepan, and heat until the berries completely thaw. Mash the berries with a fork. Pour the coconut milk into a small bowl, add the maple syrup and mix until combined. With a small jug, fill the moulds ¾ full with coconut milk, using a knife to lever the fruit aside to allow the liquid to the bottom of the moulds. Use a spoon to place the blackberry pulp into the top of each mould, filling to the top. I didn’t use much of the juice. Place the top over the moulds and insert the popsicle sticks. Place into the freezer for 4-6 hours to set. To serve, de-mould the popsicles by running the moulds under warm water for a couple of seconds, then place on a platter with fresh blackberries and slices of apricots. Serve immediately.