Best Cucumber Lime Paletas Recipes

Mexican Paletas Recipe image

Provided by Sarah Bond

Number Of Ingredients 7

6 cups roughly chopped strawberries (fresh or frozen and thawed)
6 cups roughly chopped mango (fresh or frozen and thawed)
6 cups pineapple chunks (fresh, canned, or frozen and thawed)
6 cups roughly chopped kiwi (about 12 kiwis)
¼ cup sugar or honey
¼ cup fresh lime juice
Water as needed

Steps:

Blend: Choose the fruit you want to use, then divide it in half. Finely chop half of the fruit and set it aside. Put the remaining fruit in a blender, along with the sugar and lime juice. Blender until smooth, adding a splash of water as needed to get things moving.
Mold: Stir chopped fruit into blended mixture. Pour into molds, leaving a little space at the top for them to expand. Firmly tap the mold on the counter to remove any air bubbles. Insert sticks and freeze until hard (at least 4 hours).
Serve: Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.

Cucumber-Lime Raita image

Provided by Food Network Kitchen

Categories condiment

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 6

1 cucumber, grated on the large holes of a box grater
1 teaspoon kosher salt, plus more
1 cup plain whole milk yogurt (not Greek)
2 tablespoons finely chopped cilantro
Finely grated zest and juice of 1 lime
Freshly ground pepper

Steps:

Combine the cucumber and 1 teaspoon salt in colander set over a bowl, toss to combine and let stand for 30 minutes.
Use your hands to squeeze as much moisture as possible from the cucumbers, then transfer them to a bowl. Stir in the yogurt, cilantro and lime zest and juice. Season the raita with more salt and pepper then cover with plastic wrap and refrigerate until ready to use, up to 2 days.