All the fruit should be ripe (or even overripe)--ripened fruit is sweeter, so you won't need to add any extra sugar. . Use a small, sharp knife to cut the core out of the strawberries. Insert the tip of the knife into the top of the strawberry, right where it turns white. Cut out the white center of the strawberry. In doing so, you will remove the leaves as well. If you don't have fresh strawberries, it's ok to use frozen. The taste might not be as intense or fresh, but it will still be delicious! Clean the blender after use, since you will be using it again for the peaches and the kiwi. This should catch all the strawberry seeds so they don't end up in your frozen lolly. You can substitute another sweetener for simple syrup. Try honey, agave nectar, or maple syrup. Sample a little of the puree to make sure it's sweet enough. If not, add a little bit more sweetener, to taste. If you don't have an ice pop mold, you can substitute a paper or disposable plastic cup. Don't try to substitute a glass for the pop mold--as the juice freezes, it expands, and it may break the glass. This will ruin your pop and make a dangerous, sharp mess in your freezer. This should take 1 1/2 to 2 hours. Cover the mold with plastic wrap or aluminum foil. If the molds came with covers that double as a handle/popsicle stick, wait to use these. If the first layer of your ice lolly freezes around the stick, you won't be able to add the next two layers. If you don't have fresh peaches, you can use canned peaches that are already peeled, stoned, and sliced. Just drain the water from the can. Your blender won't have to work as hard to puree the fruit if it's cut into little slices. Using a paring knife, cut all the way through one side of the peach, until your knife hits the pit. Run the knife all the way around the peach, keeping the blade against the pit, cutting the peach in half. Hold the peach in your hands and twist each half in opposite directions until the come apart. The pit should still be stuck in one half of the peach. Remove the pit with your fingers or the tip of the knife. Taste the puree to make sure you like the flavor. If it's not sweet enough, and a little simple syrup until it's to your liking. Clean the blender so it will be ready for the kiwi puree. Only fill the mold another 1/3 of the way to the top. Cover the mold with tinfoil or plastic wrap. Make sure the strawberry puree is completely frozen before you add the peach puree, or they will mix together. This will probably taste good, but the effect of having 3 individual sections of flavors will be ruined. This should take another 1 1/2 to 2 hours. Make sure you remove all the fuzzy skin and discard the top and bottom tips. Blend out all the chunks for a smooth and thick mixture. Again, you may want to taste the puree to make sure it's sweet enough. Don't let the kiwi spill out of the top of the mold, or your lollies will all freeze together. Leave a little room at the top so you can insert the handle and give the puree a little room to expand as it freezes. Usually, molds come with a lid that also acts as the handle. You may have to push it into the already frozen part of the lollie. If your mold didn't come with a lid, you lost the lid, or you're using cups instead of store-bought molds, cover the top tightly with aluminum foil. Insert a popsicle stick through the aluminum foil. Make sure it is straight. It's okay if you have to push it into the frozen peach layer to make sure it's secure. Test that the juice is completely frozen by wiggling the handle of one of the pops. It should be firm in the juice and not move at all. You can run warm water over the sides and bottom mold to help release ice lollies in one piece--just don't loosen them from the handle! After you've enjoyed these frozen treats, consider experimenting with other flavors. Try to stick with fruits that are all in season at the same time for the most harmonious flavors. Spring and summer fruits include blackberries, blueberries, raspberries, strawberries, boysenberries, grapes, melons, nectarines, plums, peaches, and pluots. Blackberries, apples, kiwis, dates, kumquats, peaches, pomegranates, and raspberries are all in season during late summer and fall. Try grapefruit, kumquats, limes, mandarins, and pomelos in the winter. Oranges are in season all year long.

Summary: Ask an adult to help you prepare the fruit, since you'll need to peel and slice the fruit. Hull the strawberries Puree the hulled strawberries in a blender. Place the strainer or sieve over a bowl and pour the puree through the strainer. Add 1 1/2 tbsp simple syrup to the strawberry puree and mix. Pour the sweetened strawberry mixture into your ice pop molds, filling only 1/3 of the way to the top. Put the mold in the freezer until the strawberry mixture is frozen. Peel the skin off the peaches with a peeler or knife. Remove the pits from the peaches and slice into small pieces. Puree the peaches in the blender and add 1 1/4 tbsp simple syrup. Pour the sweetened peach puree into the ice lolly mold. Put the mold in the freezer until the peach mixture is frozen. Peel the kiwi with a knife or peeler and slice into smaller pieces. Puree the sliced kiwi and 1 1/4 tbsp simple syrup in the blender. Pour the sweetened kiwi mixture into the ice lolly mold. Top the mold with the lid. Put the mold in the freezer for another 2 hours, or until the kiwi mixture is frozen. Your finished ice lollies should be equal layers of pink, yellow, and green--just like a traffic light!

Eating rice with a set of chopsticks is easiest if you're using your chopsticks the way they were intended to be used. Luckily, this is easy to learn! Start by lining up your two chopsticks and holding them in your dominant hand. Slide them into the "crook" between your thumb and the side of your hand. The "squishy" part at the base of your thumb should pin them in place. You'll want the two chopsticks to be lined up on top of each other, not side-to-side. With the two chopsticks resting in the crook of your thumb, slide the top one up so that you're holding it with your thumb, index, and middle fingers. The pad of your thumb should hold the stick from the side. Your index finger should bend around it and rest on top. Your middle finger should support the stick from the other side. This may sound complicated, but it should be fairly similar to how you'd hold a pen or pencil! If you're having trouble, set the other chopstick down so you can concentrate on this one. It's easy to slide back in later. One of the most important things to remember when eating with chopsticks is that the bottom chopstick doesn't move. Keep holding it in place with the fleshy part at the base of your thumb. Light pressure should be find. You don't need to keep a death grip on it. Bend your ring finger so that it supports the bottom of the stick with the side of your last knuckle.
Summary: Hold both chopsticks with the side of your thumb. Grasp the top chopstick like a pencil. Keep the bottom chopstick steady.