I’m sharing my version of a Korean melon smoothie — a bright, fragrant, and creamy drink made with Korean melon, plain yogurt, ice, and honey. It’s the perfect choice when I want something cold, light, and naturally sweet without being too heavy. The melon gives it a clean, floral flavor, while the yogurt adds body and tang. With just a few ingredients and minimal prep, this smoothie is my go-to for a hot summer afternoon.
Why I’ll Love This Recipe
I love how refreshing and naturally sweet the Korean melon makes this drink.
The creamy texture from yogurt balances perfectly with the lightness of the melon.
It only takes minutes to prepare — just blend and pour.
I can easily tweak the sweetness or texture to match what I’m craving.
It’s a healthier option compared to sugary juices or store-bought smoothies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 whole Korean melon (about 300g), peeled, seeded, and chopped
1 cup plain yogurt (unsweetened)
1 cup ice cubes
2 tablespoons honey (or more to taste)
Directions
Cut the Korean melon in half lengthwise. Scoop out the seeds with a spoon and discard them.
Peel off the outer yellow skin of the melon, then chop the flesh into small chunks.
Add the melon chunks to a blender.
Pour in 1 cup of plain yogurt and add 1 cup of ice cubes.
Drizzle in 2 tablespoons of honey.
Blend on high speed until the mixture is completely smooth and creamy.
Taste the smoothie. If it’s too thick, I add a splash of cold water or extra yogurt. If I want it sweeter, I stir in more honey.
Pour into a chilled glass and serve immediately.
Servings And Timing
Servings: Makes 1 large serving or 2 small servings
Preparation time: 10 minutes
Total time: 10–15 minutes
Variations
I sometimes use Greek yogurt instead of plain yogurt for a thicker, richer texture.
For a lighter version, I replace half of the yogurt with milk or almond milk.
I occasionally add a handful of frozen melon chunks instead of ice to intensify the flavor.
A few mint leaves or a squeeze of lemon can brighten the flavor and add a refreshing twist.
If I want a tropical variation, I toss in a few chunks of pineapple or mango — but I keep the melon as the star.
Storage/Reheating
This smoothie tastes best when enjoyed immediately after blending.
If I have leftovers, I transfer the smoothie to an airtight container and refrigerate it for up to 6 hours. Before drinking, I stir or re-blend it since separation may occur.
I don’t recommend freezing the smoothie, as the texture will change and the melon may lose its delicate flavor when thawed.
FAQs
What Is A Korean Melon?
A Korean melon is a small, oval-shaped yellow fruit with white stripes and a lightly sweet, crisp flesh. It has a floral aroma and a texture somewhere between cucumber and pear. It’s mild and refreshing, perfect for smoothies.
Can I Make This Without Yogurt?
Yes, I can swap the yogurt for plant-based alternatives like coconut or almond yogurt. I’ve also used almond milk or oat milk for a thinner consistency. If I want to keep it creamy without dairy, silken tofu works great too.
How Can I Make It Sweeter Naturally?
If I prefer not to use honey, I sometimes add a very ripe banana or a few soaked dates before blending. These natural sweeteners blend in well and complement the melon’s flavor.
Can I Prepare The Ingredients In Advance?
Yes, I often peel, seed, and chop the melon ahead of time and store it in the fridge for up to a day. For an even colder smoothie, I freeze the melon chunks and blend them straight from the freezer.
Can I Add Protein To This Smoothie?
Definitely. I sometimes add a scoop of unflavored or vanilla protein powder, or even a spoonful of nut butter for extra protein and richness. It makes the smoothie more filling and perfect for breakfast.
Conclusion
I love this Korean melon smoothie for its clean, fruity taste and creamy texture. It’s one of those drinks I keep coming back to, especially during warm weather. It’s easy, customizable, and always hits the spot when I’m craving something light but satisfying. Whenever I have a fresh Korean melon on hand, I know exactly what I’m making.
This Korean Melon Smoothie is a refreshing and creamy summer drink made with fresh Korean melon, yogurt, honey, and ice. It’s naturally sweet, light, and perfect for cooling off on a hot day without being overly heavy.
Author:Sophia
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10–15 minutes
Yield:1 large or 2 small servings
Category:Beverage / Smoothie
Method:Blending
Cuisine:Korean-inspired
Diet:Gluten Free
Ingredients
1 whole Korean melon (about 300g), peeled, seeded, and chopped
1 cup plain unsweetened yogurt
1 cup ice cubes
2 tablespoons honey (or more to taste)
Instructions
Cut Korean melon in half lengthwise, scoop out seeds, and discard.
Peel the melon and chop the flesh into chunks.
Add melon, yogurt, ice cubes, and honey to a blender.
Blend on high speed until smooth and creamy.
Taste and adjust sweetness or thickness by adding more honey, yogurt, or a splash of water.
Pour into a chilled glass and serve immediately.
Notes
Use Greek yogurt for a thicker texture.
Swap half the yogurt for milk or almond milk for a lighter version.
Replace ice with frozen melon chunks for intensified flavor.
Add mint or lemon juice for a brighter taste.
Drink fresh or store for up to 6 hours in the fridge; stir before drinking.
