# Korean Fruit Punch

> Hwachae (화채)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-hwachae-recipe/

- Cuisine: Korean
- Course: Dessert, Drinks
- Time: prep 15 min, total 2 hr 15 min
- Serves: 4

## Ingredients

### For the Fruit Mix

- 2 cups watermelon (cubed and seeded)
- 1 cup Korean pear (or Asian pear, cubed)
- 1 cup strawberries (hulled and halved)
- 1 cup grapes (halved)
- 1/2 cup blueberries
- 1 peach (pitted and sliced)
- 1 kiwi (peeled and sliced)

### For the Hwachae Base

- 4 cups cold water
- 1 cup Korean pear juice (or white grape juice)
- 1/4 cup honey or sugar (adjust to taste)
- 2 tbsp fresh lemon juice
- 1/4 tsp salt
- 2 cups ice cubes

### For Garnish

- Fresh mint leaves
- Edible flowers (optional)
- Pine nuts (optional, for traditional touch)

## Instructions

1. Prepare the Fruits: Wash and prepare all fruits by cutting them into bite-sized, uniform pieces. Remove any seeds, pits, or tough skins. Pat dry gently with paper towels.
2. Make the Hwachae Base: In a large pitcher, combine cold water, Korean pear juice, honey, lemon juice, and salt. Stir well until honey is completely dissolved.
3. Taste and Adjust: Sample the base liquid and adjust sweetness with additional honey if needed. The flavor should be lightly sweet and refreshing, not overpowering.
4. Combine Fruits: In a large, clear glass bowl or pitcher, gently combine all prepared fruits. Try to create a colorful, visually appealing arrangement.
5. Add the Liquid: Pour the hwachae base over the fruits, ensuring all pieces are submerged. Add ice cubes to make it extra refreshing.
6. Chill Thoroughly: Refrigerate for at least 2 hours to allow flavors to meld and ensure the hwachae is properly chilled.
7. Final Presentation: Just before serving, gently stir to redistribute fruits. Garnish with fresh mint leaves and edible flowers if desired.
8. Serve Immediately: Ladle into individual bowls or glasses, ensuring each serving gets a good mix of fruits and liquid.

## Notes

#### RECIPE TIPS

- Choose fruits that are ripe but still firm to maintain texture

- Cut all fruits into similar-sized pieces for even distribution

- Korean pear juice is traditional, but white grape juice works as substitute

- Adjust sweetness gradually - you can always add more honey

- For best results, chill all ingredients before assembly

- Use a clear glass bowl to showcase the beautiful colors

- Add ice just before serving to prevent dilution

#### SERVING SUGGESTIONS

- Perfect refreshing drink for hot summer days

- Excellent palate cleanser after Korean BBQ

- Beautiful centerpiece for summer parties and gatherings

- Serve alongside Korean desserts like hotteok or bingsu

- Great for outdoor picnics and barbecues

- Elegant ending to Korean dinner parties

#### VARIATIONS

- **Milk Hwachae:** Replace water with cold milk for creamy version

- **Citrus Hwachae:** Focus on citrus fruits with sparkling water

- **Tropical Hwachae:** Use pineapple, mango, and coconut water

- **Berry Hwachae:** Concentrate on mixed berries with white grape juice

- **Melon Hwachae:** Feature different types of melons

- **Sparkling Hwachae:** Add sparkling water for effervescence

#### STORAGE

- Best consumed within 24 hours of preparation

- Store covered in refrigerator to maintain freshness

- Fruits may release more juice over time, creating natural sweetness

- Stir gently before serving as fruits tend to settle

- Can prepare fruits ahead but add liquid just before serving

- Do not freeze as fruit texture will be compromised

#### SEASONAL VARIATIONS

- **Spring:** Strawberries, Korean pear, and cherry blossoms

- **Summer:** Watermelon, peaches, and berries

- **Fall:** Asian pears, persimmons, and grapes

- **Winter:** Citrus fruits and pomegranate seeds

## Nutrition per serving

- Calories: 217
- Carbohydrates: 56 g
- Protein: 2 g
- Fat: 1 g
- Saturated fat: 0 g
- Fiber: 5 g
- Sugar: 49 g
- Sodium: 151 mg