Korean melon flavoured popsicles called Melona were all the rage in the mid to late 90s. I remember my sister and I used to fight over them, they really do remind me of my childhood and a taste of my summers in Seoul. This is my version.


  • ½ ripe honeydew melon, peeled, deseeded and cut into 1 inch pieces (about 600g)

  • ¼ cup/60ml  cream (not thick or double cream)

  • 1 tbsp of honey (or to taste)


  • 1.

    Pour the cream into a saucepan, and add the honey. Place over medium high heat and bring to a boil.  Lower the heat low medium to low heat and stir with a wooden spoon for about 3 minutes. Keep stirring to ensure the honey is dissolved and not to burn the cream. Turn off the heat, set it aside and allow to cool for about 5 minutes.

  • 2.

    Place the honeydew pieces into a food processor or blender. Blend it until it turns to puree. Add the honey cream mixture and blend until incorporated. About another minute.

  • 3.

    Pour the puree into ice pop moulds and freeze it for at least 6 hours.

  • 4.

    Serve immediately from the freezer or on ice with melon balls and mint for garnish.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 81kj
  • Fat Total 3g
  • Saturated Fat 2g
  • Protein 0g
  • Carbohydrate 12g
  • Sugar 11g
  • Sodium 22mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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