Preparation

• Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the coriander seeds. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.
• Puree the kiwi in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.
• Distribute the strawberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the strawberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.
• 要拆卸，将模具浸入热水的深锅中，直到弹出弹出容易拉出30到40秒，或者在室温下静置5至10分钟。将弹出声卸载并存放在单独的可重新密封塑料袋中；最好在3周内食用。