Korean Melon Popsicle

It seems that once a year our local grocery stores begins to stock some new kind of fruit. Some of them are quite exotic and I am totally amazed at the variety of fruit on planet earth. Sometimes I buy a new fruit and have no idea whatsoever how to prepare it. This past week I bought a fruit which has been popping up in local stores around me and it is called a Korean melon.

Korean melon is smaller than a cantaloupe and is bright yellow with linear ridges that go along the outside of the fruit. Doing a bit of research online I discovered that Korean melon is actually completely edible because the skin is extremely thin and the seeds are small. After cutting one open I discovered that what I read was true about the thin skin. I found that the best was to remove the skin from the flesh was with a potato peeler. Yes the rind/skin is that thin. I tried to eat a couple seeds but found them to be a little tougher than I would like. They were nowhere near as tender as cucumber seeds and I will probably not be someone who regularly eats this melon whole. I suppose I am a little bit old school for that, as I like the flesh of the melon cut into little chunks.

The Korean melon looked in colour like a pale yellowish honeydew but tasted a bit more like a cantaloupe. It was quite sweet and there was a lot of flesh that came from such a small melon. I rather enjoyed it and will definitely buy it again. But, I do love melons so I figured that, if it was sweet, I would be sold.

I am hooked on making popsicles ever since I bought this new popsicle mold. There are always some in the freezer. The kids love them and eat a couple each day. Since I have made healthy and fruity ones, so far, I have no problem letting them eat a bunch. Although, I am thinking ahead, to some creamy and less healthy popsicles, I am hoping to make, and maybe then the kids will be limited to one a day.

I have had cantaloupe popsicles before so, once I tasted the Korean melon, I knew than it would work nicely in an icy treat. The kids, the whole family actually, was quick to say that this is the best popsicle I have made so far. It is sweet and tastes just like melon, which should not be a surprise, since it is almost all pureed melon.

I have received many inquiries regarding where I got these molds. I spent a great deal of time searching for the exact type of mold. I knew I wanted a classic popsicle shape that used wooden sticks and went from store to store looking for the perfect shape. It seemed like I would be out of luck, as everything was either round, star shaped or something different. I came home and decided to check online to see if I could order what I wanted. It did not take long as I quite quickly found EXACTLY what I was looking for.

It is the Progressive International popsicle mold and I got it from Amazon and the link is here: Popsicle Mold

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5 from 1 vote

Korean Melon Popsicle Recipe - Frozen Treat

A sweet popsicle that has a sweet melon flavour similar to cantaloupe or honeydew.
Course Dessert
Prep Time 10 minutes
Servings 10 popsicles
Author Steve Cylka


  • 2 Korean melons
  • juice of 1 lime
  • 1/3 cup sugar


  • Peel the skin off the melon using a potato peeler. Halve the melon and remove the seeds and pith. Cut the flesh of the melon into small chunks.
  • Blend melon flesh with the lime juice and sugar until very smooth and runny.
  • Pour the mixture into popsicle molds.
  • Freeze until solid (about 2 hours).
  • Enjoy them on a hot summer day!

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. I have to ask… Where did you get the popsicle mold?? I Love it!!!

  2. we are all about the popsicles and sorbets here too – these sound great!

  3. Wow, these pops look creamy and delicious!! I have never used a Korean melon… but it looks great. 🙂

  4. Someone brought us some to work but they don’t seem to be ripe. Will they ripen as they sit or do they have to ripen on the vine??

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