Blending frozen melon with just enough liquid yields an almost ice cream-like texture. Make this a traditional, pourable smoothie by adding a touch more liquid before whizzing everything together. It's a cool way to start off a hot and humid day.

Julia Clancy
Source: EatingWell Magazine, July/August 2018


Recipe Summary

5 mins
5 mins


Ingredient Checklist


Instructions Checklist
  • Combine honeydew, coconut milk, juice, honey and salt in a food processor or high-speed blender. Alternate between pulsing and blending, stopping to stir and scrape down the sides as needed, until thick and smooth, 1 to 2 minutes. Serve the smoothie topped with more melon, berries, nuts and/or basil, if desired.


Nutrition Facts

176 calories; protein 2.5g; carbohydrates 41.4g; dietary fiber 3g; sugars 36.9g; fat 1.6g; saturated fat 1.1g; vitamin a iu 295IU; vitamin c 67.3mg; folate 3mcg; calcium 46.1mg; iron 3mg; magnesium 44.2mg; potassium 790.7mg; sodium 141mg; added sugar 9g.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I used a high speed blender and had to constantly scrape down the sides. Finally I gave up and added a little more coconut water and then it sort of worked with more scraping down of the sides. I made half the recipe and still got a generous cup out of it for two people so I don't think the serving size is correct (I didn't add THAT much coconut water). For all that work it was just okay. Too bad; the wheat grass juice was expensive. Maybe it would have been better with the toppings or if it were hot and humid outside instead of overcast but overall was disappointed. Read More