Go Back
+ servings
Forget regular fruit salad! Fruit Salad Pudding is a fun and pretty dessert to impress your guests @Craving Something Healthy
Print Recipe
5 from 2 votes

Summer Melon Pudding

A surprisingly delicious way to enjoy fresh summer melons
Prep Time1 hour
Total Time3 hours
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 235kcal


  • 4 cups watermelon cut into cubes
  • 4 cups cantaloupe cut into cubes
  • 4 cups honeydew melon cut into cubes
  • 1 cup organic or GMO free cornstarch divided
  • 6 tablespoons sugar divided


To Make the Layers:

  • Puree one fruit at a time in a food processor or blender, until it is smooth.
  • Strain fruit puree through a mesh strainer to remove any pulp (save pulp to make fruit ice)
  • You should have approximately 2 cups of each type of fruit juice.
  • Mix ½ cup of each type of fruit juice with ⅓ cup of cornstarch. Whisk well to remove all lumps and add the cornstarch mixture back to the juice.
  • Working with one flavor at a time - place the juice/cornstarch mixture in a small saucepan set to high heat, and add 2 tablespoons of sugar (or to taste).
  • Stir constantly, and bring juice to a boil. Reduce heat to low and whisk well until the juice is thickened and smooth. Transfer to a 2 cup measuring cup for easier pouring, and divide the pudding evenly between 6 glasses or serving bowls.
  • Let the pudding cool in the freezer for about 10 minutes and then repeat with the remaining fruit layers.
  • Chill in the refrigerator for at least 2 hours and serve.


Recipe inspired by Food52


Serving: 0g | Calories: 235kcal | Carbohydrates: 58g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 55mg | Potassium: 540mg | Fiber: 2g | Sugar: 36g | Vitamin A: 4241IU | Vitamin C: 40mg | Calcium: 24mg | Iron: 1mg