These paletas de piña (pineapple popsicles) are super refreshing & extremely easy to make! It’s a much healthier alternative to store-bought icy treats, and are fun to make with your children.
I was pleasantly surprised at how good these turned out. I love a juicy & sweet pineapple, but I think I might prefer it as a paleta. These turned out SO delicious, with a slightly creamy consistency & the perfect amount of tart to compliment the sweetness.
How to pick the sweetest pineapple
Pineapples are generally available year-round, but they are the juiciest and sweetest between May-August. When picking out pineapples, there are three main things I look for:
- Color- look for a golden color on the rind. It doesn’t have to be golden ALL over, but the more golden the better.
- Texture- a ripe pineapple will be a little squishy to the touch. In my opinion, pineapples are the best (for paletas) when they are on the verge of spoiling. Another way to test this is to pull a pineapple leave off the top- if it comes off easily, it’s probably ready.
- Scent- always smell the pineapple! If it’s very ripe, you will definitely smell the sweetness through the rind.
Ingredients:
Pineapple- you can use fresh or canned pineapples! I always opt to use fresh, but canned is a better option when they are not in season. Pineapples are generally available year-round, but they are the sweetest and juiciest between the months of May-August.
Sugar- even if your pineapples are already very sweet, you’ll need some sugar to macerate them. Fruit-based paletas also lose a bit of sweetness and flavor when frozen, so add a little more sugar than you think you need.
Water- you can also use pineapple juice instead of water for a more concentrated pineapple flavor, but I always make mine with water and it’s fine.
Chamoy & Tajin– these are totally optional! Tajin is a lime-chili powder, and chamoy is a sweet/spicy/tangy condiment made with dried chiles, fruits, and lime. You can either mix it right into the mixture, or pour it into the popsicle mold in layers.
What is the difference between a popsicle and a paleta?
Though very similar, paletas and popsicles do have some key differences that make paletas way better, in my opinion.
Popsicles are mass produced and have lots of additives and artificial flavoring. Paletas use natural ingredients like fruits and are made fresh, so they don’t require additives or preservatives to extend shelf life.
Paletas also have a rich history and are culturally important to Mexican street snacks. Nowadays, you will find plenty of brick and mortar paleta shops but it is still common to get your paletas on the street from paleteros (ice cream carts).
Two Types of Paletas:
There are MANY paleta flavors & combinations, but there are generally 2 types of paletas made:
Water based (paletas de agua)- these are typically fruit pops that have a water or juice base. These paletas are more true to the integrity of the fruits, and are also healthier (and vegan too!). Some of my most popular water-base paletas on the blog are lime, strawberry, and mango & chamoy!
Cream based (paletas de leche)- these are creamy paletas with a texture that is more similar to ice cream than a popsicle. They usually have some combination of heavy cream and/or milk, mexican crema, and sweetened condensed milk. These also tend to have more flavors available because it isn’t limited to fruits- some common popular flavors are coconut, coffee, arroz con leche, and, pecan.
Equipment needed:
To make paletas, you will need a popsicle mold, popsicle sticks, and plastic bags for storing. You will also need a blender.
I recommend a silicone popsicle mold because they are easier to remove the popsicles from. The exact one I have is no longer available on Amazon, but I found a similar one that you can purchase. It also comes with the popsicle sticks and baggies. Here is the link to purchase:
Try some of my other paleta recipes:
Click here to see a list of ALL of my paleta recipes!
Paletas de Piña (Pineapple Popsicles)
Ingredients
Instructions
- Cut the pinepple into bite sized pieces (about the size of a quarter)1 1/2 lbs pineapple
- Cover in sugar, mix, and let it sit (macerate) for 30 minutes.1/2 cups sugar
- After 30 minutes, the pineapples will soften and release juices, making a pool of syrup at the bottom.
- Pour into a blender, add water or pineapple juice, and blend until very smooth. *If using chamoy and/or tajin, you can either mix it in now or layer it in the next step to see swirly designs in your paletas. I recommend anywhere between 2-4 tbsp of chamoy, and 1 tbsp of tajin.1/3 cup water or pineapple juice
- Pour the mixture into a clean popsicle mold, push in popsicle sticks, and freeze for at least 8 hours.*If using tajin and/or chamoy, you can layer it into the popsicle mold while pouring in the the pineapple mixture, alternating the ingredients 3-4 times. Then use a popsicle stick to gently swirl it around. This option is better than the previous one if you want to see a little bit of a swirly design in your paleta.chamoy, tajin
- For easy release, you can place the mold in warm water for 20 seconds, or use a popsicle stick to push down the sides of the paletas to loosen.
- I recommend eating these within the first 2 weeks, but they can last much longer with a vacuum sealer and popsicle baggies. Keep in mind the longer they stay in the freezer, the more ice crystals will form!
