Watermelon pavlova is a simple dessert, perfect for hot days. Fresh lime, mint, and ginger mingle with summer’s quintessential fruit on a crisp meringue shell.
This post was first published October 22, 2018 and was last updated August 22, 2020.
Watermelon pavlova really couldn’t be easier! Simply chop watermelon, let it infuse in a syrup made with fresh lime, mint, and ginger, then spoon it over crispy meringue shells. If you’re feeling ambitious, go ahead and bake your own pavlova shells from scratch, however, I used store-bought mini meringue shells to make life easier.
What Is Pavlova?
Pavlova, named after a Russian ballet dancer, is a dessert made with crisp egg white meringues. The meringues are usually lightly crunchy on the outside, and light and chewy on the inside. Most pavlovas are topped with fruit, and sometimes whipped cream.
Ingredients You Need To Make Watermelon Pavlova:
- lime juice
- fresh ginger
- fresh watermelon
- mint leaves
- lime zest
- small meringue shells
Eating Watermelon Is An Excellent Way To Stay Hydrated
Convincing kids to drink water is a never-ending chore. Luckily, my daughter loves watermelon! At 92% water content watermelon is a great way to introduce extra hydration into the body. Watermelon is also low fat, cholesterol-free, and because of its high water content, freezes beautifully. Try dropping a few cubes of frozen watermelon into a glass of cold lemonade in the summer. Patio sipper perfection!
The Buy Local Factor
Although watermelon is produced in Canada, the growing season here is very short. Because of this reason, almost all of the watermelon we buy in Canada is imported from the United States. U.S. watermelon is generally available in Canadian grocery stores between May and October. Canadians buy over 300 million pounds of U.S. watermelon every year!
More Summer Fruit Recipes You Might Enjoy
Peach Bourbon Bread Pudding Egg-free, rich, and crisp.
Nova Scotia Blueberry Grunt A classic East Coast fruit dessert!
Cherry Clafoutis An egg-based custard dessert made popular by Julia Child.
Frozen Lemon Custard With Summer Berry Crumble Like a pie with ice cream, but creamier and dairy free!
- ¼ cup fresh lime juice
- ¼ cup sugar
- 1 tablespoon fresh ginger, minced
- 2 cups watermelon, cut into bite-sized chunks
- 4 large mint leaves, chopped
- 1 teaspoon lime zest
- 6 small meringue shells
- Combine lime juice and sugar in a small pot. Gently simmer until the sugar is completely dissolved. Remove the pot from the heat and stir in the chopped ginger. Let the ginger steep in the syrup for 30 minutes. Strain the syrup, discarding the solids, and reserving the liquid.
- Mix the watermelon cubes with the cooled syrup, chopped mint leaves, and lime zest. Spoon over mini meringue shells along with some of the syrup.
You can also serve the watermelon spooned over one large meringue if you prefer it to smaller, individual portions.
Amount Per Serving: Calories: 144Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 15mgCarbohydrates: 34gFiber: 1gSugar: 27gProtein: 2g
DISCLAIMER - NUTRITIONAL DATA IS PROVIDED BY A CALCULATOR AND IS A ROUGH ESTIMATION OF THE NUTRITIONAL INFORMATION IN THIS RECIPE.