Two-Melon Shake 2.000

Scott Suchman for The Washington Post

Jun 24, 2015

This refreshing drink gives you an excuse to use bitter melon: the green, pebbly, pickle-shaped fruit you find at Asian and Indian markets. It's also a good way to use watermelon whose texture or age has made it a little less than ideal for eating out of hand.

The shake is a blend of sweetness and subtle bite. If you freeze the watermelon first, the shake will be thinner.


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Tested size: 2 servings

  • 2 small bitter melon (about 5.3 ounces total; may substitute peeled seedless cucumber; see headnote)
  • 3 cups coarsely chopped seedless watermelon
  • 1/2 cup low-fat coconut milk
  • 12 to 14 small ice cubes
  • Pinch kosher salt
  • Ginger ale


Cut away some of the bumpy outer skin of the bitter melon, if desired. Cut the fruit open; scrape out the seeds. Coarsely chop to yield 1/2 packed up.

Combine in a blender, in order from bottom to top, the watermelon, bitter melon, coconut milk, ice cubes (depending on how thick you'd like your shake) and salt; puree until smooth.

Divide between tall pint glasses; top with ginger ale. Serve right away.

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Recipe Source

Adapted from a recipe at

Tested by Bonnie S. Benwick.

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