The days of freezer-burned Bomb Pops are over. Creative food people have turned their full attention to popsicles, and the results are herbal, weird, and fresh. New York has several exciting options, including People’s Pops (pictured here), which offers seasonal fruit flavors like cantaloupe with tarragon.

In New Orleans, Meltdown Popsicles can be found in the French Quarter, selling pineapple with chili pepper pops, among others. Portland, Oregon’s Sol Pops sells at farmers’ markets and makes sweet or savory pops in flavors like sugar snap peas with orange and cucumber lime jalapeño. Too bad its blueberry hopsicle, made with hops tea, was a limited-edition flavor for the North American Organic Brewers Festival.

Most exotic, though, goes to LA Weekly’s Jonathan Gold’s fave: Los Alpes. They make ’em with, Gold writes, “chopped cheese, rice pudding with boozy marinated raisins, and mango with chile, as well as more dubious pops flavored with refried beans, corn, and mole.” Just the phrase “boozy marinated raisins” gets me very excited.

Image by Galen Krumel

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