I Tried Fresh Watermelon Popsicles and They’re My New Favorite Summer Snack

As a kid in upstate New York, my mom would always bring home bananas and local apples for us to enjoy. On some days, she’d even bring home kiwi and avocado — which I loved to experiment with — but under no circumstance would I ever eat the watermelon that graced our kitchen counters. Fast forward to my 30s where I’m now living in Florida with watermelons growing in surplus and being sold on every street corner during the summer.

A few years ago, while doing a weekend grocery run at Trader Joe’s, I noticed that they were sampling watermelon in a way that I’d never seen. The red chunks were drenched in lime juice and topped with salt and pepper. And while every part of my inner child was not interested, I went for it anyway. My whole life changed in that one bite. The zest, crunch, and sweetness somehow came together to make a delicious snack on that sweltering hot day, and I’ve never doubted watermelon since. 

Recently, while doing my late-night scrolling on Instagram, I found this beautiful Fresh Watermelon Popsicle recipe by Broma Bakery and thought to give it a try. 

Get the recipe: Fresh Watermelon Popsicles

The key to success with this recipe is getting your hands on a sweet watermelon. You’ll want to cut the watermelon into small triangular slices that an average popsicle stick can hold. 

Then, using a sharp knife, cut 1/2-inch slits in the middle of the rinds to insert the wooden popsicle sticks. Next, you’ll want to place the slices on a sheet pan lined with parchment paper and set to the side.

Grab a medium microwave-safe bowl and add 1/3 cup of your favorite chocolate (I used organic semi-sweet morsels) and 1-2 teaspoons of unrefined coconut oil. Melt in the microwave in 30-second increments. Once melted, drizzle onto one side of the watermelon slices and top with salt flakes. The dried rose petals are optional. Place the pan in the freezer for 20 minutes. One hardened, you can enjoy immediately and store them for up to a week in the freezer. 

This recipe is a hit! I’d liken it to eating a chocolate-covered strawberry. The rich chocolate complements the sweetness of the watermelon in a way that I couldn’t have imagined. And the best thing about this recipe is that it’s easy to make and kid-friendly. 

1. Buy pre-cut fruit. If cutting and handling large fruit isn’t your forté, buy it pre-cut. Doing so saved me 30 minutes of prep and clean-up time.
2. Look for very red melon slices. The redder the watermelon, the sweeter it is. The melon that was on display during my first grocery trip appeared to be old, so I waited until the next day and got fresher slices.
3. Invest in quality salt flakes. By using larger salt flakes, you’ll get a nice crunch that would be much harder to achieve with fine salt. For comparison, I put the salt flakes next to fine Himalayan pink salt, and the difference in size and texture is considerable. It makes a world of difference in the mouthfeel and overall look of the snack when you use the flakes. 
4. Get the drizzling right. I found this story with the easiest tips for properly melting and drizzling chocolate extremely helpful. One tip that made this recipe very easy was using a plastic storage bag. The bag method made it simple to evenly apply the chocolate without making a mess. 
5. Don’t waste the rinds. If you’re prone to throwing your rinds away after finishing your watermelon, make this a zero-waste snack by pickling them!