papaya honey rose pops


papaya honey rose pops for #popsicleweek | punctuated. with food

I wrote a beautiful post for you guys about these popsicles. You’ll just have to take my word for it because my host server went down and I lost it sooo let’s just cut to the chase: It’s Popsicle Week! Billy over at Wit & Vinegar is the originator of this event wherein “26 bloggers make 26 popsicles that will make any freezer full of voom voom shebang.” Now, I don’t know what “voom voom shebang” is but I’m pretty sure it’s not the puréed melon on a stick that usually passes for a frozen treat in this house. Luckily, these have dried flowers, which can fancify even a 3-ingredient pop.

I’m usually pretty happy with my fruit-on-a-stick desserts but felt papaya needed some assistance. I enjoy eating papaya…until I stop chewing. The aftertaste leaves something to be desired; it’s not awful but its sweetness putters out and finishes with a dull kind of flavor. These pops retain papaya’s velvety texture and slight muskiness but round it out with honey’s sticky sweetness and just a hint (nay, a kiss) of (dare I say) rose’s romance.

papaya honey rose pops for #popsicleweek | punctuated. with food

Be sure to stop by the Popsicle Week home page to see everyone’s contribution. I’ll be sharing my favorites on the Facebook page, too.

Papaya Honey Rose Pops

1/2 c honey
1/2 c water
2 tbsp dried rosebuds (Be sure to use culinary rosebuds.)
2 c cubed fresh papaya

1. In a small saucepan, bring the honey, water, and rosebuds to a boil. Boil for 2 minutes then remove from heat and let the rosebuds steep for about 20 minutes. Strain the flowers from the syrup.

2. Add the papaya and honey-rose syrup to a blender or food process and process until smooth. Pour into popsicle mold or, as I did, into small plastic cups and insert a wooden craft stick about 3/4 into each pop. Freeze until firm, about 4 hours.

Makes 7 Dixie-cup-sized pops

25 Comments

  1. Reply
    Megan August 13, 2013

    Don’t you just hate when the hosting site is a bully? Worst! But at least you have these beautiful pops! I’m going to be on the lookout for culinary rosebuds! They sound magical.

    • Reply
      sarah August 14, 2013

      Megan – I probably shouldn’t be such a grouch about it but I don’t have much time to work on the blog, so when I do I expect it to be up and running. Oh well pops cure all :)

  2. Reply
    Nicole August 13, 2013

    I LOVE the color of these and I really like the dixie cup shape! So cute!

    • Reply
      sarah August 14, 2013

      Nicole – They are the perfect toddler size. I love the color, too.

  3. Reply
    Erika August 14, 2013

    Dixie cup pops are my favorite.. these little beauties look too good!

    • Reply
      sarah August 15, 2013

      Thanks Erika!

  4. Reply
    sandra August 14, 2013

    I love your molds. Not sure why I didn’t think of that and instead bought my childhood nostalgic Tupperware ones from Etsy! You’re so smart!

    • Reply
      sarah August 15, 2013

      Aw but yours are so cute. The thing I don’t like about this method is that it’s so wasteful. Next year I’m getting a popsicle mold…and a cherry pitter….and an ice cream maker…

  5. Reply
    Sarah | The Sugar Hit August 15, 2013

    This may be the only worthwhile way to eat Papaya! And anything with rose in it is automatically elevated to a crazy Marie Antoinette-level of decadence.

    • Reply
      sarah August 15, 2013

      Sarah does this mean you know what I’m talking about? I’m not the only one who thinks this about papaya right?

  6. Reply
    autumn August 15, 2013

    We’re all friends here, right? Can I admit that I’ve never tackled a fresh papaya? Now is the time I guess because these pops look so lovely!

    • Reply
      sarah August 15, 2013

      Autumn I never had until this year when we moved to a mostly Hispanic neighborhood. We’ve been eating a lot of foods that weren’t on our radar prior to that.

  7. Reply
    Cindy August 15, 2013

    Love, love the addition of rose!

  8. Reply

    […] Papaya Honey Rose Pops from Punctuated. with Food […]

  9. Reply
    Eva | Adventures in Cooking August 22, 2013

    I am a sucker (pun intended) for anything rose flavored, especially popsicles! I have always had rose with creamy flavors though, I am so excited to try it with something so bright and fruity. Beautiful, photos, too!

    • Reply
      sarah August 25, 2013

      Eva I’m thinking that coconut milk or yogurt might be a really nice addition – thanks for the idea!

  10. Reply
    Karen @ HonestlyYUM September 5, 2013

    Gaah! Papaya is my faaaavorite! It’s also a billion degrees in LA and I could really go for 10 of these popsicles. Looks so good.

    • Reply
      sarah September 6, 2013

      Karen – I’m so dreading NYC winter…jealous of LAers!

  11. Reply
    Lubna Karim September 6, 2013

    Landed here in search of pops…these look extremely delicious….

  12. Reply
    Lubna Karim September 6, 2013

    Landed here searching for pops…these pops look extremely delicious…love the idea of rose flavour in pops…

    • Reply
      sarah September 7, 2013

      Glad you found them :)

  13. Reply
    lyndsay // coco cake land September 11, 2013

    um, YUM! your food photos are jump-off-the-page gorgeous, sarah! everything looks so good! loved the popsicle week posts, i’m set for like a decade with popsicle recipes, i do believe! :)

    • Reply
      sarah September 11, 2013

      Thanks Lyndsay! I’m so glad I found your site – tons of amazing inspiration there.

  14. Reply
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