Ground chiles and fruit are often combined in paletas. I love the roasted pineapple, cilantro and spices of tacos al pastor and wanted to capture those flavors in a popsicle. Don’t worry ‒ for this we left out the pork.
Yield | Ten 3-oz pops |
- 1 large pineapple
- ¼ cup brown sugar
- 1½ tsp Valentina fruit seasoning*
- 1 pinch chile powder
- 1 cup water
- ¼ cup sugar
- 1 Tbsp fresh lime juice
- 1 pinch lime zest
- 2 tsp crushed dried arbol chiles**
- 3 tsp chopped cilantro
| Preparation | Preheat oven to 375°F. Peel pineapple, cut in quarters lengthwise, remove core and slice into ½-inch chunks. Toss with brown sugar, fruit seasoning and chile powder. Roast in a glass or metal baking dish on upper rack of oven for 20 to 25 minutes. (The edges of the pineapple may brown.) Remove from oven and spoon ¼ of fruit without the juice onto a cutting board to cool. Add water, sugar, lime juice and lime zest to remaining fruit in dish, stir and return to oven for 5 minutes. Remove baking dish from oven, purée mixture and refrigerate until completely cool. Chop the fruit on the cutting board into small pieces and toss in a small bowl with chiles and cilantro. Refrigerate until completely cool.
Fill each mold ¾ full with pineapple purée. Cover with plastic wrap and freeze for 30 to 45 minutes. Spoon in chopped pineapple, chile and cilantro mixture, leaving about ¼-inch at the top of each mold for expansion during freezing, and stir into pop. Cover with the handles and freeze until solid, about 4 to 5 hours.
* Valentina fruit seasoning can be purchased at Jay International Food Co. on South Grand Boulevard.
* * Any dried, spicy, red Mexican-style chiles can be substituted.