POSTED: Friday, October 1, 2010, 8:04 PM
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| Photo | Adam Erace |
Bumming around the West coast of Mexico last winter, I passed through Todos Santos, a teeny-tiny Baja town with a booming art scene. There are more galleries here per capita than anywhere else in the country, all well and good, but the food was what I found most bewitching. Coincidentally, the annual arts festival was going on day I visited, which brought out droves of pushcarts selling all sorts of slammin warm-weather snacks, including the paletas (popsicles) you see above. Thats sandia (watermelon) in the foreground, piña (figure it out) in the background. My 20-pound watermelon provided the opportunity to recreate the fresh-fruit pops Ive been craving since then. (Here are
Part 1 and
Part 2 of this project.)
Watermelon-Ginger Paletas (makes four)
4 cups watermelon, chopped
1-inch piece fresh ginger, grated
1 lemon, juiced
Agave to taste
Big pinch salt
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| Photo | Adam Erace |
Puree all ingredients in the blender, pour into popsicle molds and freeze 24 hours. Yes, its really that easy. If you dont have super-manly popsicle molds like me, the Dixie cup route is totally respectable, not to mention
endorsed by Serious Eats.
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| Photo | Adam Erace |
