Korean · Dessert
Sweet Melon Bowl
A bright, barely-sweetened Korean-style fresh fruit bowl built from watermelon, pineapple, kiwi and raspberries, lifted with lime juice and mint, and finished with a touch of monk fruit extract instead of added sugar for a genuinely low-calorie finish.
$1
12 minsPrep
0 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
61Calories
1.1gProtein
0.4gFat
15.2gCarbs
10.2gSugar
2.6gFiber
2mgSodium
0mgChol
0gSat Fat
232mgPotassium
24mgCalcium
0.5mgIron
0mcgVitamin B12
50.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Korean Plum Wine (Maesil Geul)
local
Yujacha (Citron Tea)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Dice the watermelon and pineapple into bite-sized cubes, keeping pieces roughly uniform for an even spoonful.
2
Peel and slice the kiwi into half-moons.
3
In a mixing bowl, combine the watermelon, pineapple, kiwi and whole raspberries.
4
Squeeze the lime juice over the fruit and sprinkle with the monk fruit extract, tossing gently to coat without crushing the fruit.
5
Divide the mixed fruit evenly between two chilled bowls.
6
Scatter the shredded mint over the top of each bowl just before serving.
7
Chill for 15 minutes to let the flavours meld, then serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g diced watermelon
- 2.1 oz60g peeled and sliced kiwi
- 1.8 oz50g diced pineapple
- 1.1 oz30g whole raspberry
- 0.3 oz8g freshly squeezed lime juice
- 0.1 oz2g finely shredded mint
- 0 oz1g monk fruit extract
