Begin by cutting the seedless watermelon into large chunks and place them in a blender. Purée until completely smooth, which should give you about 2 cups of vibrant watermelon purée.

Carefully pour the watermelon purée into each popsicle mold, filling them about three-quarters full to allow space for the kiwi layer. Gently tap the molds on the counter to remove any air bubbles.

While the watermelon layer freezes, peel and chop the 4-5 kiwi fruits into smaller pieces. Blend the kiwi until smooth, incorporating honey to taste for added sweetness.

Once the watermelon layer has set, carefully remove the molds from the freezer. Pour the kiwi purée over the partially frozen watermelon, filling the molds to the very top.

Allow the popsicles to freeze for at least 4 hours, or until they are completely solid.

To remove the popsicles, quickly dip each mold into a bowl of hot water for about 5 seconds. Gently pull them out.