A no-cook dessert for humid summer nights

Thai Phi of Pink Bellies makes a yogurt fruit bowl with honeydew melon.

In Southeast Asia, dessert often consists of sliced, fresh fruit. Thai Phi of Pink Bellies came across the inspiration for this yogurt bowl in a Ho Chi Minh City snack alley. He suggests making it with “fruits that are at their ripest, before their texture starts to degrade.” While this recipe features honeydew and cantaloupes, any summer fruit can be swapped in for the melons.


2/3 cup ripe honeydew cubes

2/3 cup ripe cantaloupe cubes

1/2 cup watermelon cubes

1/3 cup pineapple cubes

2 strawberries, sliced

3 pieces of jackfruit (If using canned jackfruit, drain the syrup)

1/4 cup whole blueberries

1/3 cup plain Greek yogurt

3 tablespoon granola

1 tablespoon sweetened coconut flakes

2 tablespoon agave nectar

1/2 cup crushed ice


Wash fruits and berries. Slice honeydew, cantaloupe and watermelon into 1-inch cubes. Slice pineapple into 1/2-inch cubes. Slice tops off strawberries; positioning the strawberries with their flat ends down, slice into thin strawberry hearts. Slice jackfruit into thin strips. Combine fruits in a bowl. Top with yogurt. Sprinkle with granola and coconut flakes. Drizzle agave nectar over all. Spread crushed ice on top of mixture and stir. The ice will melt and join the fruit juices, yogurt, and agave nectar at the bottom of the bowl to make a nice smoothie puddle to drink at the end.