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Watermelon water: Agua de sandia by Karen Hursh Graber © 1999

Street market watermelon
Succulent watermelon tempts shoppers in a Mexican tianguis, or traveling street market.

A favorite with kids, this drink is similiar in preparation to the one made with cantaloupe. However, because of the consistency of the fruit, the proportions are different. It requires longer blending time than other aguas, in order to break up the seeds, which are then allowed to settle to the bottom before being transferred to a serving pitcher. Since the seeds are spread throughout the fruit, rather than in a seed sac, this is a much easier method than trying to seed watermelon.

If the melon is a very sweet one, taste before adding sugar; it may not need much, if any.


  • 1½ cups diced watermelon, without rind
  • 5 cups water
  • 1/4 cup sugar


Put the diced watermelon in the blender with 2 cups of the water.

Blend until the black seeds break up (about 1-2 minutes.)

Let the ground seeds settle to the bottom, then pour the liquid into a pitcher, leaving the seeds in the blender to be discarded.

You will not need to use a strainer.

Add the rest of the water and the sweetener.

Other Aguas de Fruta


Photograph © Daniel Wheeler, 2009


Published or Updated on: July 1, 1999 by Karen Hursh Graber © 1999
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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