Mexican chile pops

Roughly chop the cantaloupe and cucumber. Place them in a blender with lime juice, salt and sugar. Puree until smooth. Check the flavor—it should be equally sweet and salty. Add a little more sugar or salt if needed. Add ½ or all of the jalapeño to the blender. Pulse a few times.

Pour the mixture into small disposable cups. Place the cups in a baking dish and freeze for one hour. Push popsicle sticks into the center of each cup and return to the freezer.

Freeze until solid—about another hour. Makes 10-20 pops depending on the size of the cups!