Hwachae: How To Make Korean Fruit Punch This Summer
Last Updated on April 24, 2026
The weather has warmed up and we celebrated the coming of summer fun with our first watermelon of the season, by making hwachae, of course. We scooped out our watermelon, tossed in peaches, kiwi, passionfruit, blueberries, ice, and Milkis. Within minutes, it was gone, devoured by hungry mouths. That’s hwachae for you, refreshing, beautiful, impossible to resist, and fun to make together.
If you’re looking for a hwachae recipe, or a way to amp up your fruit bowl this summer, this is it. Here’s how to make Korean fruit punch.
Fruit is tasty and so delicious in the summer. Amp up your fruit bowl this summer Korean style:
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What Is Hwachae?
Hwachae (화채) is a Korean-style fruit punch. The name literally translates to “flower tea”, but the modern version tends to skip the petals and lean into the fruity, icy refresher. It is one of Korea’s oldest summer desserts. (Move over bingsu).
Hwachae dates back centuries when flower petals were soaked in sweet water for seasonal rituals. Over time, the dish evolved to reflect what was available and what tasted best on hot sticky days… enter watermelon, strawberries, melon, and even carbonated drinks.
When Is Hwachae Eaten?
Hwachae is all about timing. It’s best on the hottest days of the year when no one wants to turn on a stove, and all you need is something cold, light, and sweet to bring the group together. It’s a go-to for family picnics, potlucks, and spontaneous summer celebrations, like our “first watermelon of the season” tradition.
In Korea, hwachae is often associated with summer festivals and family gatherings. There are even traditional variations tied to specific holidays, like aengdu-hwachae (cherry punch) served on Dano and sanddalgi-hwachae (mountain raspberry punch) served during Yudu.
What Goes In Hwachae?
The big question. The beauty of hwachae is that there is a lot of flexibility. Think of it as the fruit salad’s more exciting cousin. It’s fun to prep, gorgeous in a bowl, and endlessly customizable.
Here’s what typically goes into a bowl of modern hwachae:
- Base fruit: Watermelon is the star, and for good reason. It is juicy, sweet, and perfect for soaking up the flavors of the punch. We usually aim for a 1:1 ration of watermelon to other fruits.
- Other fruits: Strawberries, blueberries, peaches, kiwi, mango, grapes, star fruit, anything ripe and vibrant.
- Liquid base: A combo of fizzy and creamy is what makes hwachae unique. Think strawberry milk with lemon-lime soda or Milkis.
- Extras: Jelly cubes, popping boba, or even edible flowers would add a wow factor!
- Ice: A must. Add in the ice cubes or maybe some mint-leaf ice cubes for a little extra flavor and flair.
Hwachae Recipe
Remember that there is no strict formula, get all of your favorite fruits, your seasonal fruits, and you’ll like it. Here is a good starting point:
- 3 cups cubed watermelon
- 3 cups mixed fruit (berries, peaches, kiwi, you can also use canned mixed fruit)
- 1-1.5 cups of a creamy base like strawberry milk or condensed milk
- 1-1.5 cups of carbonated drink like Sprite or Milkis
- A handful of ice
Mix it all in a large bowl just before serving. Or use half of the watermelon like we do. You want the fizz fresh and the fruits crisp. Serve immediately. Better yet, make it together.
Something the kids might like
My daughter and her friends added a can of sprite to the center, tossed in some Mentos and watched it overflow to fill the watermelon bowl. A very fun visual if you’ve got kids helping you make it.
Hwachae Variations
There are more than 30 types of hwachae in Korean cuisine. Want some inspiration? Read through these varieties and see what you can come up with.
- Subak Hwachae (수박화채): Watermelon punch, a crowd favorite.
- Omija Hwachae (오미자화채): Made with magnolia berry syrup and pear slices, this one’s tart, floral, and eye-catching.
- Jindalle Hwachae (진달래화채): Rhododendron petals in sweetened water, traditionally enjoyed in early spring.
- Milgam Hwachae (밀감화채): A citrusy, Jeju island favorite using oranges in their own juice with lemon and sugar.
- Yuja Hwachae (유자화채): A winter version with yuzu and pear.
Hwachae isn’t just a drink or a snack. It’s a celebration of summer. It’s bright, casual, and best shared. Whether you stick with the classic watermelon punch or branch out with cherries, peaches, or even petals, there’s no wrong way to enjoy it. Ready to dig in?
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