Why You’ll Love These Watermelon Fries
- No cooking required
- Fun for kids and perfect for entertaining
- Naturally sweet and hydrating
- Customizable with dips like honey-lime, yogurt, or even tajín for a twist
These went viral thanks to Happy Kid’s Kitchen on TikTok for a reason! Don’t skip the fluffy whipped yogurt dip! Making the whipped cream homemade is so worth the extra step too!
Looking for other easy fruit recipes for hot days? Try fruit salsa with cinnamon chips or strawberry popsicles next.
Ingredients You Need
- Seedless watermelon: a ripe watermelon will be dull, heavy, uniformly shaped watermelon with a large yellow spot on the underside.
- Whipped cream: Homemade or store-bought. Use coconut whipped cream for dairy-free.
- Vanilla Greek yogurt: I like 2Good vanilla yogurt but any brand, even plant-based, work.
How to Make Watermelon Fries
Here are the basic steps, with images, for this watermelon fries recipe. Skip down to the recipe card below for the full printable recipe.
- Slice watermelon: Use a regular sharp chef’s knife to cut it in half width-wise. Flip the watermelon so the flesh side is down (rind up) and slice the watermelon into 1/4-inch slices to create half-moons.
- Create long fries: Use a crinkle fry cutter to cut each half-moon into long fries.
- Remove the rind: Cut the rind off the ends and sides.
- Mix the yogurt dip: Fold the Greek yogurt with the whipped cream, add it to a serving bowl, and scatter watermelon fries around the bowl.
Success tip: Chill the watermelon in the fridge before cutting so it’s nice and cold for serving. Or cut them in advance and chill them. Cold watermelon is just better!
Tips for Cutting Watermelon
- Put the cutting board on a baking sheet to catch the juices.
- Keep a trash can nearby to toss the rind, and a storage container or serving bowl nearby.
- Always lay the watermelon on the flattest side and use a sharp knife.
Similar to the tips for cutting watermelon into perfect cubes!
Storage Tips
Fridge: Store leftover fries in an airtight container in the refrigerator for 3–5 days, or freeze leftover watermelon.
Dip: Store the whipped yogurt dip separately to keep the fries crisp.
Recipe Variations
- Add lime zest and honey to the dip for a citrusy twist
- Sprinkle the fries with tajín or chili-lime salt for a savory snack
- Try using coconut whipped cream and dairy-free yogurt for a vegan option
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
Save this Recipe!
Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Watermelon Fries Recipe
Save this Recipe!
Ingredients
- 1 medium whole seedless watermelon
- 1 1/2 cups whipped topping homemade or store bought
- 1/2 cup vanilla Greek yogurt
Instructions
- Place a cutting board inside a sheet pan to catch the juices. Use a sharp chef's knife to carefully slice the watermelon in half width-wise.
- Lay one of the halves cut side down on the cutting board. Cut into 1/4 inch slices all the way across. They should be the shape of half moons.
- Lay each half moon flat and use a crinkle cutter to cut into 1/4-inch fries. Cut the rind off the ends and sides. If you have time, chill the cut watermelon in the fridge (or chill the whole watermelon before cutting).
- Fold the Greek yogurt with the whipped cream. Serve watermelon fries with a bowl of whipped cream. Watermelon stays fresh in an airtight container in the fridge for 3-5 days.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Watermelon fries are thin, crinkle-cut slices of watermelon that resemble French fries in shape. They’re usually served with a creamy or tangy dip and make a fun, healthy snack.
Yes! You can prep the watermelon up to 2 days in advance and store it in the fridge until ready to serve.
More Summer Snack Ideas
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