There is nothing new about avocado pops on the internet. There are millions of recipes posts for Avocado Pops when you Google them and most of them are these shown here which have been only slightly adapted from the recipe featured in Fany Gerson’s definitive book on pops (or Mexican paletas) not surprisingly titled “ Paletas “. I’m sure everyone with a computer who has been interested in making Avocado Pops has made them already. In fact, if you are a vegan these are probably the only things you are allowed to eat, right? Perhaps you are sick of them then?
Only I hadn’t made them already so this past week when I found myself again with an abundance of ripe avocados (poor me!) and a popsicle mold I couldn’t quite bear to put away for the season I got to work. Short work because these Avocado Pops take no time at all to make and get into the freezer.
I was glad I did too as they made a refreshing and healthy afternoon snack because, um, its been HOT! Very hot.
I knew it would be as the sequence of events never changes. Labor day will hit hard with its demands that we end to our summer just as the tourists are leaving town so we can enjoy it’s rhythms to ourselves. Fashionistas then tell us to put away our white jeans and summer wardrobes while the rest of the nation tweets and Instagrams about how wonderful it is that Pumpkin Spice Latte is available once again.
We then descend into a blistering heatwave.
So you see why I was particularly inclined to get around to making these Avocado Pops at this time of year. It may seem a bit counter intuitive to suggest adding some cayenne pepper to Avocado Pops in such hot weather but it does make perfectly good sense when you consider that spicy hot foods may actually cool the body by increasing blood circulation and perspiration. When you sweat it releases heat and triggers the body’s cooling system.
I didn’t add cayenne here to cause much sweating but rather just enough to provide an added element to what would have been a rather mild avocado tasting pop. That wouldn’t be a bad thing mind you, but as I said, there are already a few million posts of that recipe already.
I got to thinking that this pop had sweet, sour, and heat so before eating I gave a few sprinkles of A very light dusting of fluer de del and was very pleased with my additions to this already well traveled recipe.
Adapted from "Palletas" by Fany Gerson
This is what you will need:
- 1 cup water
- 1/2 cup sugar
- 2 ripe Hass avocados or one large ripe of another, larger variety
- pinch of salt
- 2 tablespoons freshly squeezed lime juice
- scant 1/8 teaspoon cayenne pepper (optional or to taste)
- Fluer de sel (optional)
This is how you make it:
- Make a sugar syrup by putting sugar and water in a small saucepan over medium high heat and stirring until sugar is completely dissolved and mixture barely comes to a boil. Off heat and set aside until syrup comes to room temperature.
- Cut avocados, remove pit, and scrape flesh into a food processor (which works much better than a blender). Add the cooled syrup and salt and process until smooth and creamy. Add the lime juice and cayenne (if using) and combine until thoroughly mixed.
- Divide the mixture into your conventional molds, snap on lid and insert sticks. Freeze for 6 hours. If you are using unconventional molds such as paper cups or ice cub trays then freeze for 1-2 hours and insert sticks or toothpicks and continue freezing.