Tag Archives: fruit

Straw-Ber-Ita Fruit Pops


Sometimes the most interesting recipes come from trying to figure out what to do with leftovers from the day before…  Two weeks ago, Bruce and I had a backyard barbecue at our home with family and friends.  I love to entertaining guests but I don’t care for dealing with any kind of leftover fruit trays, appetizer platters or main dishes.  After the last barbecue we had at our home, we had more than a boat load of fresh strawberries, melons and assorted fruit.  After our guests left for the evening, I begrudgingly peeled the rinds off the melons, hulled the strawberries and tossed all the remaining bits of fruit in the freezer.


When freezing fresh fruit for use at a later date, be sure to place them single layer on a cookie sheet. Once the fruit is frozen, remove the fruit from the cookie sheet and toss in a releasable plastic bag.  Curious as to why?  The deal is, when you throw all the fruit in the plastic bag first, you end up with a big ball of frozen fruit that is all stuck together like a brick.  It’s a pain to break apart and to deal with.  Trust me.  I learned that lesson the hard way. This cookie sheet technique makes the fruit not stick to each other in the freezer and makes it easy to grab a handful of fruit whenever you need it.  Leftover frozen fruit chunks from fruit trays is great for smoothies, sorbets, and boozy little fruity concoctions such as my Straw-Ber-Ita Fruit Pops.


In addition to leftover fruit, I found myself with several cans of Straw-Ber-Ita’s floating around in the ice bucket the next day.  Straw-Ber-Ita is a margarita-like alcoholic beverage made by Anheuser Busch.  It has a refreshing strawberry lime flavor and is “supposed to” mimic the flavor of a strawberry margarita.  Frankly, they remind me of those fruity little wine coolers that were so popular in the 1980’s.  As an alcoholic beverage, they are a bit too sweet for my taste but they do work amazingly well in my Straw-Ber-Ita Fruit Pops.


My Straw-Ber-Ita Fruit Pops are super easy to make and taste great on a hot summer day.  Enjoy!  Tessa

*****Note:  These fruit pops contain alcohol.  Please enjoy these fruit pops responsibly.  Do not serve Straw-Ber-Ita Fruit Pops to people under the legal drinking age and/or to children.*****


  • 1 pound frozen fruit chunks (I used strawberries, watermelon and mango)
  • 2 8 ounce cans Straw-Ber-Ita’s
  • Stevia to taste (optional)

Toss all ingredients in a blender.  Pulse until the fruit is broken down to fine bits.  Pour mixture into frozen Popsicle molds.  Add Popsicle sticks.  Freeze until firm and serve.  Makes about 10-12 frozen fruit pops.

Pancakes with Raspberries and Tropical Syrup

It’s a beautiful day today in Southern Oregon.  It’s early in the morning and my family is still fast asleep.  The sun is shining, the sky is blue and I have the day off.  I feel as though I am one lucky woman.  I took a personal inventory and determined that have a wonderful family, a great husband and cool friends.  I know that it does not get much better than that.  My guys don’t know it yet but as soon as they wake up they are going to get raspberry pancakes for breakfast.  I also have a little box of fresh fruit that was leftover from a fruit plate that we had with dinner last night that I am going to turn into a an easy tropical syrup.

Fast forward a couple of hours.  My guys loved them!  The pancakes were simple.  I opened a box of readymade pancake mix and followed the directions for 4 servings…  Ya, I know what you are thinking… It’s shameful for a food blogger to admit that.  Before you dish out the insults, stop and think and I’d be willing to bet that you have done that too.  I then gently folded some chopped raspberries into the batter and began to prepare the tropical syrup.

The tropical syrup was pretty simple too.  All I did was chop up the fruit that I had (there were bits of strawberries, kiwi, pineapple, blueberries, and raspberries) and it came to about 3/4 cup of mixed chopped fruit.  I added the fruit to a saucier and added 3/4 cup of water and 1 cup of extra fine sugar.  I cooked the syrup on medium low for about 20 minutes stirring occasionally until the fruit cooked down.  I then removed the syrup from the stove and let cool.  It made about a cup and a half of syrup.  Meanwhile, I cooked the pancakes.

The key to great looking pancakes is to use a hot griddle, be sure to not over mix and to use a small scoop or ladle for dishing out the batter.  Enjoy!  Tessa