Watermelon Sago

My love of watermelon is well known amongst family and friends. I am the one who always brings a watermelon to camping trips, the one craving it all year round and the one who easily eats a watermelon by herself every week. Alivia’s recently fallen in love with the delicious, sweet melon as well and Stephen and I are seriously pondering if we need multiple watermelons per week (so I don’t have to share). While more popular during warmer months, watermelon is in season all year round thanks to sourcing from the U.S. The Canadian market imports over 300 million pounds of U.S. watermelon annually.

How to Pick a Good Watermelon?

  • Visual Inspection – Look for any bruises, cuts or dents. A firm watermelon without any blemishes is ideal.
  • Weight & Compare – A ripe watermelon should be heavy for its size.
  • Look for a Belly – A good watermelon will have a creamy, dark yellow patch where it sat on the ground. The yellower the patch, the longer it ripened in the sun.
  • Watermelon makes a great snack as it’s a great source of hydration, being 92% water, and vitamins A (8% DV) and C. It’s also cholesterol, fat and sodium-free. While my favourite way to eat watermelon is scooped with a spoon, straight from the rind, there are also lots of ways to cook watermelon flesh, juice and rind. A cold pitcher of watermelon juice is a must when enjoying hot pot and watermelon gazpacho is the definition of summer next to a watermelon mojito. This recipe for watermelon sago is sweet, rich with a bit of bite. Served chilled, it’s a perfect dessert.For more watermelon recipes, information and tips, check out https://www.watermelon.org/.

    Disclaimer: This is a sponsored post in collaboration with The National Watermelon Promotion Board. All ideas and opinions expressed are wholly mine.

    Watermelon Sago

    Prep Time: 5 minutes

    Cook Time: 20 minutes

    Serving Size: 2


    • 2L of water for boiling sago
    • 1/4 cup of sago
    • 1L of ice water
    • 4 cups watermelon flesh
    • 1/2 cup of coconut milk (chilled)
    • 1/4 cup simple syrup (optional)


    1. In a large pot on high heat, bring 2L of water to a rolling boil. Add 1/4 cup of sago. Once the water begins to boil again, lower the temperature to medium heat and maintain a low boil. Boil for approximately 20 minutes until the sago turns clear and transparent.
    2. When the sago is done boiling, remove from heat, strain, and place into a large bowl with 1L of ice water.
    3. Cut watermelon flesh into chunks, add 3 cups to a blender with coconut milk, and pulse until smooth. For more sweetness, add simple syrup and stir well.
    4. In a glass or bowl, add the remaining watermelon chunks, 2-3 tbsp of strained sago and top with blended watermelon.

    Watermelon Sago
    Watermelon SagoWatermelon Sago

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