Korean Watermelon Hwachae: The Perfect Summer Refresher
Ingredients
- 3 cups fresh watermelon diced into bite-sized pieces
- 1 cup fresh strawberries hulled and sliced
- 3/4 cup fresh raspberries
- 3/4 cup fresh blueberries
- 1/2 cup fresh blackberries
- 1 dragonfruit peeled and cubed (optional)
- 1 1/2 cups coconut jelly cubed (or canned fruit cocktail)
- 1/3 cup sweetened condensed milk
- 1 1/2 cups strawberry flavored milk
- 1 1/2 cups lemon-lime soda Sprite or 7-Up
- 8 ice cubes optional
Instructions
- Rinse all fruits thoroughly under cool water and pat completely dry with paper towels. Cut the watermelon into small, bite-sized cubes. If using dragonfruit, peel and dice into similar-sized pieces. Hull and slice the strawberries into halves or quarters. Keep raspberries, blueberries, and blackberries whole.
- Place all prepared fruits into a large serving bowl or punch bowl. Add the cubed coconut jelly to the fruit mixture. Using a large spoon, gently fold everything together to distribute evenly without crushing the delicate berries.
- Drizzle the sweetened condensed milk evenly over the fruit mixture. Pour in the strawberry milk slowly. Stir gently with a large spoon to help the condensed milk dissolve completely into the liquid base.
- Slowly pour the lemon-lime soda into the bowl. The mixture will bubble and foam slightly as you add it. Stir very gently to combine all ingredients without losing too much carbonation.
- Add ice cubes to the bowl if desired for extra coldness. Ladle the hwachae into individual serving bowls with spoons. Serve immediately while the soda is still fizzy for the best texture and taste.
There’s something undeniably satisfying about discovering a recipe that feels like a well-kept secret, even when it’s been trending all over social media. That’s exactly how I felt when I first encountered hwachae, the Korean watermelon fruit punch that’s been taking TikTok by storm. What started as curiosity about this colorful, fizzy concoction quickly became a summer obsession that I can’t stop making.
I’ll be honest—when I first saw videos of people spooning this pink, bubbly mixture filled with floating fruit, I was skeptical. How could something so simple be worth the hype? But one scorching afternoon last month, with a perfectly ripe watermelon sitting on my counter and temperatures soaring into the triple digits, I decided to give it a try. That first spoonful completely changed my perspective on what a refreshing summer treat could be.
The beauty of hwachae lies in its unexpected combination of textures and flavors. The creamy strawberry milk creates this dreamy base that’s neither too heavy nor too light, while the carbonated soda adds a playful fizz that makes each bite feel celebratory. The fruit pieces provide bursts of natural sweetness and satisfying texture, and that coconut jelly—if you can find it—adds these delightful little cubes that pop in your mouth.
What really won me over was how customizable this recipe is. The first time I made it, I stuck strictly to the traditional combination, but since then I’ve experimented with whatever fruits were in season or looked good at the market. Last week I used fresh peaches and grapes instead of some of the berries, and it was absolutely divine. The week before that, I added some diced mango and it transported me straight to tropical paradise.
I’ve also learned that the quality of your watermelon makes or breaks this dish. I used to be terrible at picking watermelons—you know the drill of thumping them and hoping for the best. But after making hwachae dozens of times, I’ve gotten much better at selecting ones that are perfectly sweet and juicy. Look for a watermelon that feels heavy for its size, has a creamy yellow spot where it sat on the ground, and sounds hollow when you tap it.
The strawberry milk component was initially a challenge for me since I live in an area where it’s not always easy to find good quality strawberry milk. I’ve experimented with making my own by blending fresh strawberries with regular milk and a touch of honey, and honestly, it often tastes better than the store-bought versions. Plus, you can control the sweetness level to your preference.
One of my favorite things about hwachae is how it bridges the gap between a drink and a dessert. It’s substantial enough to feel satisfying after a meal, but light enough that you don’t feel weighed down on hot days. I’ve served it at backyard barbecues, brought it to potluck gatherings, and made individual portions for family movie nights. Every single time, people are intrigued by the concept and then completely charmed by the taste.
The carbonation element is what really sets this apart from other fruit salads or punches I’ve tried. That gentle fizz keeps your palate refreshed with every spoonful, and there’s something almost nostalgic about it—like the sophisticated cousin of the fizzy drinks you loved as a kid. I’ve found that Sprite works perfectly, though I occasionally splurge on the Korean chilsung cider when I can find it at the Asian market.
Timing is everything with hwachae. The fizz doesn’t last forever, so I’ve learned to add the soda just before serving. If I’m preparing it for a party, I’ll prep all the fruit and have the other ingredients chilled and ready to go, then do the final assembly when guests arrive. This way, everyone gets to experience that perfect combination of creamy, fruity, and bubbly in each spoonful.
I’ve also discovered that hwachae tastes even better the next day, though in a completely different way. The carbonation is gone, but the fruits have had time to meld with the creamy base, creating something more like a luxurious fruit soup. My kids actually prefer it this way—they’ll raid the refrigerator for leftover hwachae the morning after I make it.
The visual appeal of this dish cannot be overstated. Every time I serve hwachae, people immediately reach for their phones to take pictures. The contrast of the bright red strawberries, deep blue berries, and pale pink liquid creates this Instagram-worthy presentation that feels special even though it takes less than fifteen minutes to put together.
What I love most about hwachae is how it encourages you to slow down and savor the moment. Unlike a regular drink that you might gulp down quickly, this requires a spoon and demands that you take your time with each bite. It’s become my go-to treat when I want to feel pampered without spending hours in the kitchen or a fortune on ingredients.
Whether you’re looking for a unique way to use up summer fruit, want to impress guests with something they’ve never tried before, or simply need a refreshing escape from the heat, hwachae delivers on every level. It’s one of those rare recipes that’s both trendy and timeless, simple and sophisticated, familiar and exotic all at once.
