I recently wrote about how this native Texan can’t stand to hear people complain about the heat. Then I complained about the heat. Long story short: worst drought since 1895, the year the state began keeping records, and 50+ days of 100+ temps this summer.
I keep thinking of bears, hibernating in caves to conserve energy. Only I’m hibernating in my house to prevent heatstroke. The upside? These paletas de piña couldn’t be more appreciated or taste more delicious than they do right now, and no oven required.
It looks like an ice pop, right? Oh, but paletas are so much more than ice. Translated as “little stick,” pineapple paletas are made from fresh fruit and sugar. Instead of the idea of a pineapple—some overly sweet juice concentrate—you get the whole piña.
Unfortunately even in Texas there isn’t a paletería on every street corner. But they couldn’t be easier to make—the hardest part is waiting for them to freeze.
Up next, arroz con leche. Who’s with me?
Paletas de Piña
Makes 8–10 paletas.
- 3/4 cup sugar
- 4 cups fresh pineapple, minced
- 2 tablespoons fresh lime juice
- Bring sugar and 1 cup water to a boil, stirring until sugar dissolves. Refrigerate until chilled, about one hour.
- Put the chilled mixture and 2 cups of the pineapple into a blender or food processor; purée. Strain puréed mixture over a pitcher using a fine-mesh strainer. Discard solids.
- Add the reserved 2 cups of minced pineapple to the pitcher. Pour into ice-pop molds and freeze until firm, preferably overnight.
- Before serving, run under hot water to release paletas from the molds.