In a mini blender, puree the kiwi until smooth. Transfer 3⁄4 cup of the mixture to a glass measuring cup (discard any excess or reserve for another use), add the lime peel, and stir to mix. Pour into 6 molds (4 ounces each) and freeze for at least 1 hour or until almost solid. The puree will not fill the molds.
Rinse out the blender canister. Puree the cherries and almond extract until smooth. Pour over the kiwi layer. The cherry puree will not top off the mold. Insert a wooden fruit pop stick into each mold. Freeze for 45 minutes or until almost solid.
Rinse out the blender canister. Blend the pineapple and orange peel until smooth. Pour over the cherry layer to come nearly to the top of the molds. Freeze pops for several hours or until solid. Before serving, dip the molds briefly in warm water to loosen the pops.