Tipsy Melon Balls

Tipsy Melon Balls

The recipe below has been adjusted to use up all the balls scooped out from a whole watermelon, a whole honeydew and a whole cantaloupe.
Prep Time 15 minutes
Total Time 15 minutes
Servings 15 drinks
Author Connie Veneracion


  • 1 seedless watermelon
  • 1 honeydew
  • 1 cantaloupe
  • 1 to 1-1/2 cups vodka
  • 2 to 3 liters pure pineapple juice well chilled
  • 1 to 1-1/2 cups white sugar or to taste


  • Cut the watermelon, honeydew and cantaloupe into halves. Scoop out the seeds of the honeydew and cantaloupe.
  • Using a baller, scoop out as many balls as you can from the flesh of the three fruits.
  • Place the melon balls in a shallow container wide enough to hold them in a single layer. Pour the vodka over them. Cover the container tightly and freeze the melon balls overnight. They should be rock hard.
  • Dump the frozen melon balls into a punch bowl (or into individual glasses) including the pool of frozen vodka that has formed between them.
  • Stir the pineapple juice and sugar until the sugar is completely dissolved.
  • Pour the pineapple juice over the frozen melon balls. 
  • IMPORTANT: Leave to allow the melon balls to partially thaw for about ten minutes before serving. If not serving immediately, keep in the fridge until needed. If the tipsy melon balls is kept in the fridge for an hour or longer, serve as soon as you take them out of the fridge.


Cut the skin off the fruit trimmings. You may cut up the fruits and eat them directly or you may use them to make smoothies and shakes.