5 Fruity Poolside Snacks To Make This Weekend

There’s nothing quite like a pool party on a sunny, summer afternoon. Whether it’s a party of one or one hundred, you’re definitely going to need some snacks after you apply that sunscreen.

With summer on the brain, and fresh fruit in season, we pulled together our favorite simple, healthy recipes that’ll add a splash of color and flavor to your next gathering. Whip up these easy-to-make, guilt-free treats this weekend and keep everyone pool-ready all day long.

Fresh Fruit Salad w/ Mint

Mint adds a surprising, spicy punch to this familiar summer favorite.

Prep time: 15 minutes

Ingredients:

1 cup watermelon

2 sliced kiwi

½ cup raspberries

½ banana halved and sliced

5 strawberries, quartered

5-10 mint leaves, chopped

Directions

1. Cut fruit and mix together in a large bowl with chopped mint. Garnish with mint sprigs.

Serving suggestions: add fresh whipped cream or dust with powdered sugar.

Fruit Kabobs

Sure, firing up the grill and putting some meat on a stick is standard fare for cookouts and pool parties, but why not give the same skewering treatment to fresh fruit? All you need are your favorite fruits, a knife and some wooden skewers!

Prep time: about 10 minutes

Ingredients:

Strawberries

Whole blueberries and raspberries

Cantaloupe

Pineapple

Apples (squeeze lemon over the pieces to prevent browning)

Bananas

Kiwi

Directions:

Cut larger fruit into bite-sized pieces slide onto skewers.

Tropical Trail Mix

Prep time: 10 minutes

Cook time: 20 minutes

No need to pay full fare to get a taste of the tropics. This exotic blend of dried fruit and nuts is simpler than apple pie! It’s also great for pool-side noshing because it won’t turn into a puddle if you leave it out. If you’re into this one and want to experiment with it, try this super-deluxe version.

Ingredients:

1/4 cup honey

1 tablespoon canola oil

1/2 teaspoon ground allspice

1/4 teaspoon ground ginger

2 cups natural raw almonds

1 cup unsalted raw cashews

1 cup unsalted raw shelled pistachios

1 cup unsweetened coconut flakes

1 cup dried pineapple

1 cup chopped dried papaya

Directions

1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.

2. In a small saucepan, heat first 4 ingredients (through ginger) over low heat, stirring until smooth. In a large bowl, combine almonds, cashews, and pistachios; add honey mixture and toss to coat. Spread on prepared baking sheet; bake 15-20 minutes, stirring once, until golden brown. Cool on baking sheet.

3. Break cooled nut mixture into pieces; toss in large bowl with coconut, pineapple, and papaya until combined. Store in an airtight container.

Makes about 30 ¼-cup servings.

*This recipe is courtesy of www.health.com

Whole Fruit Popsicles

These festive pops are pretty AND nutritious, delivering at least one full serving of fruit. The hostess with the mostess, Martha Stewart, turned us on to these sophisticated yet simple delights.

Time: 10 minute prep, plus 6 hours to freeze
1 peach, cut into 1/2-inch slices

INGREDIENTS

2 kiwis, peeled and sliced into thin rounds

3/4 cup chopped strawberries

1/2 cup whole blueberries

1/2 cup raspberries

1 lime, juiced

1 1/2 to 2 cups white-grape juice

DIRECTIONS

1. Combine fruit in a mixing bowl, squeeze lime into mixture and let sit for 5 minutes.

2. Spoon into 8 3-ounce popsicle molds.

3. Pour enough juice into each mold to just cover fruit.

4. Insert popsicle sticks and put in freezer. They will be solid in about 6 hours.

Classic Lemonade

It’s a time-honored favorite for good reason! Serve in an icy pitcher or pour into popsicle molds and freeze for a tart and icy dessert.

Time: 10 min

Makes 8 cups

Ingredients

1 cup sugar

2 cups fresh lemon juice (10-12 lemons)

Dress it up with raspberries, mint, or strawberries—and if you’re in the mood for an adults-only beverage, add 1 oz vodka per 6oz glass.

Directions

1. In a saucepan, combine sugar and 1 cup of water. Bring to a boil and lightly stir until the sugar dissolves.

2. Let liquid cool, turning into simple syrup.

3. Combine syrup with fresh-squeezed lemon juice and 5-6 cups of water. Serve over ice.