Here are some fun facts to know and tell at the dinner table about the delights of Popsicles®:

It might just be an urban legend, but the story goes that in 1905, eleven-year-old Frank Epperson left a cup filled with powdered soda, water, and a stirring stick on his San Francisco porch. That night, low temperatures caused the mixture to freeze—and a summertime staple was born. Today, over two billion Popsicles® are sold every year.

Eighteen years later, in 1923 Epperson debuted his “Epsicle” at an Alameda, California, park. His children, who call the creation Pop’s ‘sicle, persuaded him to change the name. Two years later, Epperson partnered with the Joe Lowe Company of New York, and national distribution of the treats started.

In 1939 the brand introduced its mascot, a boy dubbed Popsicle Pete®, who appeared in ads for this delightful treat the next fifty years. In 1986 the company retired its two-stick variety (first sold during the Great Depression for a nickel) on the advice of a mom, who said they were too messy.

In 2010, Popsicle® (now owned by Unilever and made at plants in Nevada, Maryland, and Missouri) released new Jolly Rancher®-flavored pops, but classic cherry still ranks as the most popular flavor. And classic cherry was indeed one of the favorites at our house. Today the Popsicle® gang continue to come up with new and fun taste adventures.

But always looking to save money, I usually opted to make my own popsicles when my children were little. I liked the idea that I could incorporate less sugar, no food dyes, and healthy real fruits. Here are recipes I’ve used for years and they’ve always met with rave reviews. All recipes are easy and “to taste.” To release all pops, dip molds into hot water until pops loosen and slide out. If using cups, peel away paper.

The idea of a frozen treat is so appropriate for summer and so easy to make. Frank Epperson would be impressed, I think, to know what he launched as an 11-year-old boy!

ORANGE BANANA SMOOTHIE POPS. Combine Greek yogurt, orange juice concentrate, a couple bananas, some lime zest, and a little fresh lime juice. Puree all ingredients in a blender and freeze in pop molds until frozen solid, about 4 hours.

BANANA BLUEBERRY SWIRL POPS. Blend 3 or 4 bananas, yogurt, and blueberries together until smooth. Pour mixture into pop molds and freeze until solid, about 4 hours.

STRAWBERRY PEACH POPS. Blend 1 heaping cup of fresh strawberries with 1 cup diced paeaches, yogurt, and 1 teaspoon lemon juice. Pour mixture into pop molds and freeze until solid, about 4 hours.

HONEYDEW POPS. Perfectly ripe honeydew melon is extraordinarily juicy and sweet. For these pops choose melons that are a little overripe. Puree melon with plain yogurt, some lime zest, and a teaspoon or two of fresh lime juice. Adding a little pure raw honey is also a nice touch. Pour mixture into pop molds and freeze until solid, about 4 hours.

WATERMELON ALMOND POPS. Replace the honeydew melon (mentioned above) diced watermelon, and replace the lime juice with 2 teaspoons almond extract and some slivered or slice almonds. Blend it all well and pour into pop molds and freeze until solid, about 4 hours.

CANTALOUPE MINT POPS. Replace the honeydew melon (mentioned above) with diced cantaloupe, and replace the yogurt with a little almond or oat milk. Add about 3 chopped fresh mint leaves. Blend well and pour into pop molds; freeze until solid, about 4 hours.