Pour the orange juice, pineapple juice, and cranberry juice into a medium saucepan. Add the honey, lemon juice, and salt, stirring until the honey dissolves completely. Heat the mixture over medium heat until it's steaming but not boiling—you'll see small wisps of steam rising. This takes about 3-4 minutes and helps everything blend beautifully for your colorful frozen fruit punch pops.

Sprinkle the agar-agar powder over the surface slowly while stirring constantly to avoid lumps. Whisk it in thoroughly for about 2 minutes until it's completely incorporated. The mixture should look smooth and uniform with no powder clumps visible anywhere. Then turn off the heat and let it cool for about 5 minutes.

Stir in the fresh mint and water, then divide the juice mixture evenly among 8 popsicle molds. I use a measuring cup with a spout to pour it in carefully without spilling everywhere. Leave about half an inch of space at the top since frozen fruit punch pops expand slightly as they freeze.

Insert the wooden popsicle sticks into each mold, positioning them so they stand straight and won't tip over during freezing. You'll want them centered and firm—give each stick a little wiggle to make sure it's set. If your molds have stick holders, snap those into place now.

Distribute the chopped strawberries, kiwi, and blueberries among the molds, scattering them throughout each pop. I find tweezers super helpful for placing the fruit exactly where I want it. The fruit pieces create those gorgeous colorful layers everyone always comments on.

Carefully place the molds in your freezer and freeze for at least 4 hours, though overnight is even better. Don't move them around or tip them—just let them sit undisturbed. I've learned the hard way that impatient wiggling leads to wonky popsicles and misplaced sticks.

When fully frozen, run warm water over the outside of each mold for about 15 seconds to loosen the pops, then gently push them out from the bottom. They should slide right out—if they're stubborn, wait another hour in the freezer and try again. Store them in a freezer bag and enjoy within 2 weeks for best flavor.