Summer vacation is almost here, and my son graduated pre-K class ended today. Daughter’s class will end next week. We have been experiencing mild summer all this month but starting next week, the temperature is expected to in the upper 80’s. Today I made a recipe with honey dew melon and cucumber. First thought of salad, then I decide to make both salad and honeydew melon, cucumber coconut Popsicle.
Just curious I tried to check the name of Honeydew melon in Malayalam and Hindi (Indian languages). I got funny answers both said a type of watermelon. Then I realized that honeydew melon is not available in India. They are refreshing and naturally sweet. It is a natural dessert without any added sugar and calories. It is also rich in iron and minerals. Both cucumber and melon are water rich vegetable and fruit and they make great combo when mixed together. Mint add freshness to the popsicles.
Honeydew melon is usually expensive, but yesterday I found one in our local HEB for $1.98. I decided to give it a try. Also after finding a recipe cucumber and coconut Popsicle, I decide to make honeydew melon cucumber coconut popsicles with my own twist. This Honeydew melon itself is sweet enough and I used only 1 teaspoon sugar in the Popsicle; you can skip that if you don’t want sugar or add 2 – 4 tablespoon for extra sweetness. Or you can substitute sugar with honey or even skip it totally.
I added lime juice and mint also. I think mint really give greenish tint even without a food coloring. I also read Melona bar a Korean ice cream bar where honeydew melon and heavy cream is used. I am going to try it next time. I made fruit salad and this popsicles, give it a try this is simple recipe.
Honeydew melon, cucumber coconut Popsicle
- 3 cups chopped honeydew melon
- 1 cup chopped cucumber
- 15 mint leaves
- 1 tablespoon lime juice
- 2 teaspoon sugar (If you want really sweet increase the amount to ¼ cup)
- ½ cup coconut milk (I used thick coconut milk)
- In a blender process everything into fine puree except coconut milk. Then add coconut milk and mix well. Then transfer to Popsicle mold and freeze for overnight or at least 6 hours.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.