Watermelon-Jalapeño Paletas

I love the sun, but not so much the heat… especially the dripping-wet-too-hot-to-do-anything kind of heat one experiences in Jaltemba Bay from July to mid-October. I arrived almost 3 weeks later than normal this year and thought surely I would escape some of that heat and humidity. That my friends was only wishful thinking!

I have been patronizing the large Helados Michoacan ice cream store on the south side of main street in La Peñita since I started visiting the Jaltemba Bay area in 1992. The owner, Ramón, who sadly passed away over the summer, and his staff make the best ice cream, ice cream bars and paletas using fresh fruit, nuts, Mexican vanilla and other tropical ingredients. His daughter runs a small store in Guayabitos and she carries most of the same items.

When I’m running around either town, I often stop by to buy a paleta (frozen fruit popsicle). They are cool, refreshing and light. One of my favorite flavors is Ramón’s Mango con Chile, which they only make during mango season. It is unique blend sweet and spicy. So when I ran across this recipe the other day, it reminded me of Mexico… and summer on a stick. I’m hoping this might provide us all with a little reprieve from the heat!

This recipe is in memory of Ramón… may you rest in peace my friend!

Watermelon-Jalapeño Paletas

3 cups fresh red or yellow watermelon cubes, chilled
1/2 cup sugar
1/4 cup fresh lime juice
1 tablespoon light-colored corn syrup
1 tablespoon liquid pectin
1 large jalapeño pepper, halved and seeded
2 teaspoons grated lime rind

Combine the first 6 ingredients in a blender, and process until pureed. Stir in lime rind. Pour into 8 (3-ounce) popsicle molds. Freeze 6 hours or until firm.


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Photo and recipe from myrecipes.com

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