This vegan watermelon fruit punch is served in a whole watermelon bowl, filled with banana mochi, pale pink common mallow agar jelly, and sparkling sweetness. Perfect for summer gatherings — or for savoring quietly, just for yourself.
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🍉 Journal from the Kitchen
The first temari watermelon I ever grew
blushed into the most vivid shade of red.
When the knife slipped in,
there was a soft pop,
and suddenly—bright, glistening flesh appeared,
as if summer itself had cracked open in my hands.
Joy spread quietly through my chest.
It was the happiest moment of my year so far.
I wanted to share it,
to turn this little harvest into something beautiful—
so I carved the watermelon into its own bowl
and filled it with a summer fruit punch.
Soft pink agar jelly—naturally tinted with common mallow flowers from my garden—
floats among chewy banana shiratama dumplings (Japanese-style rice flour mochi, made with mashed banana). The sweet watermelon juice becomes syrup, and when you pour in sparkling water, you hear the fizzy whisper of summer itself.
It’s the kind of dessert to laugh over with friends,
And yet—
it turned out so delicious
I almost wanted to keep it to myself,
tucking that joy away
as a little summer memory of my own.
🌻 Recipe Highlights
- Chewy banana mochi dumplings (shiratama) and pale pink agar jelly for gentle color and texture
- Sweetened lightly to let the natural watermelon flavor shine
- Fun mix of fizzy, chewy, and soft textures
- 100% vegan and gluten-free — perfect for a light summer dessert
🥄 Ingredients
For the bowl & toppings
- 1 small seedless watermelon (or temari if available)
- Banana shiratama dumplings (or use plain mochi dumplings)
- Pink common mallow agar jelly (or use plain agar jelly)
- Fresh mint leaves
For the syrup
- Watermelon juice (from the scooped fruit)
- Sparkling water
- Simple syrup (50 g water + 5–10 g sugar, heated to dissolve, then cooled; powdered beet sugar gives a softer color)
👇 For detailed amounts, scroll to the recipe card below.
🥣 Instructions
- Scoop the melon
Cut the watermelon in half. Use a melon baller or spoon to scoop out small balls of flesh.
- Separate juice & flesh
Collect the juice in a bowl; set aside for the syrup.
- Assemble the bowl
In the hollowed watermelon, add banana dumplings, watermelon balls, agar jelly cubes, and fresh mint leaves.
- Add the syrup
Pour in reserved watermelon juice. Sweeten with simple syrup if needed. Top with sparkling water.
📘 Kitchen Notes & Variations
- Try adding seasonal berries for extra color and tang.
- For a tropical twist, swap sparkling water for chilled coconut water.
- Add a splash of fresh lime juice for brightness.
📚 FAQ
Yes — prepare all the components separately and assemble just before serving to keep the fizz.
Use any pale herbal tea for tinting the agar, or skip the coloring entirely.
🍨 More Vegan Summer Desserts...
🍡 When You Crave Something Chewy...
Vegan Watermelon Bowl with Banana Mochi Dumplings & Pink Agar Jelly
Equipment
- Spoon
- Bowl
Ingredients
For the bowl & toppings
- 1 small seedless watermelon (or temari watermelon, if available)
- 8–10 banana shiratama dumplings (made with mashed banana — see note for recipe, or use plain shiratama)
- 1 cup pink agar jelly (colored with common mallow flowers — see note for recipe, or use plain agar jelly)
- Fresh mint leaves (any type of mint you like)
For the syrup
- Fresh watermelon juice (collected from the carved watermelon)
- sparkling water
- simple syrup (50 g water + 5–10 g sugar, simmered until dissolved, cooled)
Instructions
- Carve the watermelon: Cut the watermelon in half. Using a melon baller or spoon, scoop out the flesh into round balls. Reserve the juice separately.1 small seedless watermelon
- Prepare the syrup: Mix the reserved watermelon juice with simple syrup. Adjust sweetness to taste.Fresh watermelon juicesimple syrup
- Assemble: Place banana mochi dumplings, watermelon balls, agar jelly and fresh mint into the carved watermelon shell.8–10 banana shiratama dumplings1 cup pink agar jelly
- Add the sparkle: Pour in the watermelon syrup, then top up with sparkling water.Fresh mint leavessparkling water
- Serve: Enjoy immediately while it’s fizzy and chilled.
Notes
- Banana shiratama mochi dumplings : Mash a ripe banana into shiratama (rice flour) dough, then shape and boil until chewy, adding a gentle natural sweetness.
- Agar Jelly Color: Steeping common mallow flowers in hot water creates a natural pale pink hue, but hibiscus or strawberry puree can be used instead.
- Extra Refreshing: Add ice cubes or frozen berries to keep it cool on hot days.
👒 Closing Thoughts
This summer was filled with chilled desserts — banana shiratama mochi in coconut milk with mung beans and agar, coffee agar jelly topped with coconut cream, and a vegan blueberry tart with rich kuzu custard.
Each dish became a small summer memory.
I wonder what flavors next summer will bring—
and which ones I’ll fall in love with.
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