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.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • 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

Directions

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.

Rate it

Recipe Source

Adapted from a recipe at Watermelon.org.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.