Hwachae is a light, fruity Korean punch that’s perfect when you want something sweet, refreshing, and pretty to look at. It’s traditionally made with colorful fruit, chilled milk or soda, and a touch of sweetness. You can keep it simple with a few fruits and a can of Korean milk soda, or go classic with watermelons scooped into little balls.

It’s a fun dessert to serve for summer gatherings, holidays, or as a quick treat after dinner. Best of all, it comes together in minutes and looks like a celebration in a bowl.

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What Makes This Recipe So Good

Close-up detail: A chilled glass bowl of prepared Korean hwachae, showing glossy watermelon balls, s

Fast and fuss-free: You only need to chop fruit and mix a simple sweet base. No cooking required.
Customizable: Use whatever fruit you have on hand—fresh, frozen, or a mix.
It’s very forgiving.
Light and refreshing: The combination of chilled liquid and juicy fruit makes it ideal for hot days.
Kid-friendly and party-ready: It’s colorful, fun to assemble, and easy to scale up for a crowd.
Balanced sweetness: You control the sugar and the base, so it’s never cloying.

Ingredients

2 cups watermelon, scooped into balls or diced
1 cup strawberries, hulled and sliced
1 cup pineapple, diced (fresh or canned, drained)
1 cup seedless grapes, halved
1 small Asian pear or apple, thinly sliced (optional for crunch)
1–2 cans Korean milk soda (Milkis) or chilled lemon-lime soda for a fizzy version
1–1.5 cups cold milk or unsweetened almond milk (for a milky base)
1–2 tablespoons sugar or honey, to taste (optional, depending on your base)
1 teaspoon lemon juice or a few yuzu drops (optional, adds brightness)
Ice cubes or crushed ice
Garnish: fresh mint leaves, edible flower petals, or toasted pine nuts (optional but traditional)

How to Make It

Tasty top view: Overhead shot of a final-serving arrangement—individual clear dessert glasses fill

Chill everything first. Pop your fruit, milk or soda, and serving bowl in the fridge for at least 30 minutes. Cold ingredients keep the punch crisp and refreshing.
Prep the fruit. Wash, dry, and cut all fruit into bite-sized pieces. If using watermelon, a melon baller gives a classic look, but small cubes work just as well.
Make the base. In a large chilled bowl, combine milk and milk soda (or use just lemon-lime soda for a clear, fizzy version).
Start with a 1:1 ratio of milk to soda. Stir in sugar or honey if needed and add a splash of lemon juice.
Taste and adjust. The base should be lightly sweet with a clean finish. If it’s too sweet, add a bit more milk or a few ice cubes.
If it’s flat, a tiny pinch of salt brings balance.
Add the fruit. Gently fold in watermelon, strawberries, pineapple, grapes, and pear slices. Aim for a colorful mix and avoid over-stirring so the fruit stays intact.
Finish with ice and garnish. Add a handful of ice for extra chill. Top with mint leaves or a few toasted pine nuts for a traditional touch.
Serve immediately. Ladle into bowls or glasses, making sure each serving gets a mix of fruit and liquid.

Storage Instructions

Short-term: Keep leftovers in the fridge for up to 24 hours.
The fruit will continue to infuse flavor, but it may soften slightly.
Separate components: For the best texture, store the base and fruit separately. Combine right before serving.
No freezing: Freezing changes the texture of most fruit and makes the base watery when thawed.
Refresh before serving: Add fresh ice and a splash of soda or milk to brighten the flavor after storage.

Cooking process: The base being made in a chilled, frosty mixing bowl—milk and Korean milk soda at

Benefits of This Recipe

Hydrating and light: High water content from fruit keeps it refreshing without feeling heavy.
Nutrient-rich: Vitamins, fiber, and antioxidants from colorful fruits in a dessert format.
Flexible for dietary needs: Easy to make dairy-free or lower in sugar with simple swaps.
Minimal prep, maximum payoff: Looks impressive with almost no effort or specialized tools.

Common Mistakes to Avoid

Using warm ingredients: If the base or fruit isn’t chilled, the punch tastes flat and watery fast.
Over-sweetening: Remember, soda and ripe fruit add sugar. Start light and adjust at the end.
Over-mixing: Stir gently to prevent fruit from breaking down and the base from going foamy.
Adding ice too early: Ice melts quickly and dilutes the flavors.
Add right before serving.
Skipping acid: A touch of lemon or yuzu brightens the flavors and keeps the sweetness in check.

Recipe Variations

Traditional Watermelon Hwachae: Use only watermelon balls, milk, and a lightly sweetened base. Garnish with pine nuts.
Yakgwa Twist: Add small pieces of yakgwa (Korean honey cookie) on top right before serving for texture and spice.
Peach and Lychee: Combine peaches, lychees, and grapes with a lemon-lime base for a floral note.
Dairy-Free: Use unsweetened almond milk or coconut milk with lemon-lime soda for a creamy but light flavor.
Green Tea Base: Mix chilled, lightly sweetened green tea with soda for a subtle, aromatic version.
Kids’ Party Punch: Skip milk, use clear soda, and add rainbow fruit like blueberries, kiwi, and mango for bright colors.

FAQ

What is hwachae?

Hwachae is a Korean fruit punch typically made with fresh fruit, a lightly sweetened liquid base, and sometimes milk. It’s served cold, often with watermelon and pine nuts, and enjoyed as a summertime dessert.

Do I have to use milk?

No.

You can make a clear, fizzy version with lemon-lime soda or a mix of soda and cold water. Milk or milk soda adds a creamy, dessert-like feel, but it’s optional.

Can I make it ahead of time?

You can prep the fruit and chill the base in advance, but combine them right before serving. This keeps the fruit firm and the flavors bright.

Which fruits work best?

Watermelon, strawberries, grapes, pineapple, peaches, melon, kiwi, and Asian pear all work great.

Aim for a balance of soft and crisp textures plus a mix of sweet and tart.

How sweet should it be?

Lightly sweet is best. Start with minimal added sugar, taste, and add more only if needed. Ripe fruit provides plenty of sweetness on its own.

Is there an alcohol option?

For adults, a small splash of soju or a dry sparkling wine can be added right before serving.

Keep it modest so the fruit stays the star.

What can I use instead of Milkis?

Use lemon-lime soda plus a bit of milk or cream soda for a similar vibe. If you prefer less sweet, mix club soda with a touch of simple syrup and milk.

Why add pine nuts?

Pine nuts are a traditional garnish that add a delicate, buttery crunch. Toast them lightly for better flavor and sprinkle on top before serving.

In Conclusion

Hwachae is one of those desserts that looks fancy but takes almost no time.

With chilled fruit, a simple sweet base, and a few fresh garnishes, you get a bright, refreshing bowl that everyone loves. Keep it classic with watermelon or play with new combinations—either way, it’s an easy win on any warm day. Serve it cold, keep it simple, and enjoy every colorful spoonful.