With the end of Summer fast approaching, I made a Popsicle inspired by Mexican paletas, a mostly pureed frozen fruit dessert that's either ice- or cream-based. After chopping up a cantaloupe last week, I wanted to combine it with a crisp cucumber and spicy jalapeño to create a refreshing yet snappy paleta.Zealous with my jalapeño, I chopped up an entire thing, seeds and all, and threw it in the blender. The result was too spicy for my taste, so I balanced the heat by adding a touch of sugar. Depending on your personal taste, I would recommend removing the seeds and the white flesh, the spiciest part of a jalapeño, before blending. These peppery paletas are perfect for a scorching hot day, so to learn how to make them,


Spicy Cantaloupe and Cucumber Paletas

Spicy Cantaloupe and Cucumber Paletas


  1. 1/2 medium cantaloupe, peeled and roughly chopped
  2. 1/2 cucumber, peeled and roughly chopped
  3. 1 jalapeño, seeded and cleaned, roughly chopped
  4. 1/2 cup sugar (optional)
  5. 1 lime sliced (optional)


  1. Puree cantaloupe, cucumber, and jalapeño in a blender. Add sugar to the liquid if it is too spicy or not sweet enough.

  2. Fill up Popsicle molds. Place in freezer and wait patiently for 6 hours to freeze. Serve with a slice of lime.

Makes 6 Popsicles

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