수박화채 (Hwachae) - Korean-style watermelon punch

Ingredients

• 4 cups Watermelon (seedless, cubed; remove rind and any white pith)
• 1 cup Strawberries (hulled and sliced)
• 2 Kiwi (peeled and sliced)
• 1 cup Honeydew Melon (cubed)
• 1/2 cup Granulated Sugar (for simple syrup)
• 2 cups Water (for simple syrup)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 5 sprigs Mint Leaves (optional garnish, torn)
• 1 cup Ice Cubes (optional, for serving)

Instructions

1. Prepare the Watermelon

   Cut the watermelon in half, remove the rind, and scoop out the flesh. Cube the flesh into 1‑inch pieces, discarding any white pith.

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2. Prepare Additional Fruits

   Hull and slice the strawberries, peel and slice the kiwi, and cube the honeydew melon. Add all fruit to the large mixing bowl.

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3. Make Simple Syrup

   In a saucepan, combine 1/2 cup sugar and 2 cups water. Heat over medium heat, stirring until the sugar fully dissolves and the mixture comes to a gentle boil.

   Time: PT5M

   Temperature: Medium heat

4. Cool the Syrup

   Remove the saucepan from heat and let the syrup cool to room temperature (about 5 minutes). Stir in the lemon juice once cooled.

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5. Combine Fruit and Syrup

   Pour the cooled syrup over the mixed fruit in the bowl. Gently toss to coat all pieces evenly.

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6. Chill and Serve

   Transfer the fruit mixture to a serving pitcher or large bowl, add ice cubes if desired, and garnish with mint leaves. Refrigerate for at least 10 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

30 g

Fat

0 g

Fiber

1 g