Korean · Dessert
Sweet Melon Bowl
A bright, no-cook Korean-style fruit bowl built from juicy watermelon, mango, kiwi and pear tossed with a whisper of honey and lemon, finished with toasted pine nuts for crunch. Served well chilled, it's the kind of clean, refreshing finish common at the end of a Korean meal, where fresh fruit rather than rich sweets closes things out.
$1
15 minsPrep
2 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
103Calories
1.5gProtein
2.5gFat
21.5gCarbs
17gSugar
2.5gFiber
2mgSodium
0mgChol
0.2gSat Fat
268mgPotassium
21mgCalcium
0.5mgIron
0mcgVitamin B12
48.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Yujacha (Citron Tea)
international
vegetarian
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Dice the watermelon and mango into even 2cm cubes, keeping each fruit separate.
2
Peel the kiwi and slice into half-moons; peel, core and thinly slice the pear.
3
In a small bowl, whisk together the honey and lemon juice until the honey loosens into a thin syrup.
4
Divide the watermelon, mango, kiwi and pear evenly between two chilled bowls, layering the colours for contrast.
5
Drizzle the honey-lemon syrup evenly over both bowls.
6
Toast the pine nuts in a dry pan over low heat for 1-2 minutes until golden and fragrant, then scatter over the fruit.
7
Chill both bowls for at least 20 minutes before serving so the fruit is cold and the flavours meld.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Watermelon, diced into cubes
- 80g80g Mango, diced into cubes
- 60g60g Kiwi, peeled and sliced into half-moons
- 40g40g Pear, peeled, cored and thinly sliced
- 8g8g Honey, 1
- 4g4g Lemon Juice, 1
- 6g6g Pine Nut, lightly toasted, garnish, 1
