You’ll have to find an Asian fruit stand or market for these beautiful golden Korean Melons. They have a crisp, honey sweet flesh, in a beautiful white color. I’m particularly fond of this fruit when it’s served very cold. It’s super refreshing, much more water content than cantaloupe or honeydew so it has a lighter feel, but denser than watermelon.
You can peel, scoop out the seeds, and cut them up, serving like you would any melon, or throw it into a fruit salad for an exotic touch. Another serving idea is to use it as the serving bowl. There are two ways. The first is to halve them, scoop out the seeds, and then cut around the rim and slice within the bowl. Slice roughly 3/4″ slices across and then once down the middle.
Now you can fill the bowl with whatever you like. Go for different colors. The advantage to this method is that your guests will not need a knife. Everything should be bite size so you can eat with a fork (except for the lychee in this case). Also, the skin here gives one more color. The disadvantage is that there will be a little bit of waste since you won’t be able to cut quite as close to the skin as if you peel it.
The other way is to peel the melon first, then cut them in half, seed them and use as a bowl. With this method, diners will need knives to cut the melon, but you get to eat more of the melon. Either way makes a beautiful presentation that makes you feel like your on vacation on a tropical island.
MMMMM…what a yummie & fab dessert: pretty too!
I have seen these Korean melons in my Asian supermarket but haven’t tried them yet, but now I will!! Thanks for this lovely,easy & surely healthy dessert!
To tell you the truth, I don’t really like Korean melons…But what a neat idea to use it like a basket!
very pretty! I’ve never tried this before.
Love the aesthetics! I hope at least a bit of that nutritional awesomeness seeped into you.
i see these melons a lot, but never tried them.
What an elegant way to serve a fruit salad! I’ve never seen these particular melon before but perhaps I should ask! 🙂
How do I know when the korean melon is ripe?
Nicole, I check it the same way I check honey dew and canteloupe. If you press gently on the bottom end (not stem end), it should be a little soft but not too soft.
I’ve never seen or tried this melon before yesterday. The market we were in was giving free samples and I loved it,my gr8tgran son had about 6 pcs. I picked up 5. Plan on dicing & mixing with some fresh strawberries.Mmmmmmmmmmmmmmm
Thanks so much for this recipe! I am an elementary school ESL teacher in South Korea. I teach one adult conversation class (teachers at my school) and next week’s theme is melon recipes (since it’s summer and all) I was super excited to find this recipe for Korean melon. Thanks so much!
Awesome Veronica!