Abigail Wolfe

Make these island-inspired treats with popsicle molds and sticks, or nix the sticks and use the frozen-fruit concoction as ice cubes in punch, 'ade, or iced tea.

Fans of extra spice can slice 1⁄2 of 1 Fresno or jalapeño chile and put it in the poaching liquid to add subtle heat.

For a smoother soup, peel your grapes: Slice a small X shape in the bottom of each grape and blanch in boiling water for 1 minute until skins start to peel away. Drain and let cool, then slip off skins.

For a fun alternate presentation, slice daikon crosswise into thin rounds, then assemble in the style of mini tacos.