The Simple Step That Will Transform Watermelon Chunks Into Your New Favorite Snack

Watermelon tastes like summer — crisp, juicy, and sweet enough to count as dessert. There's a little trick that makes it even better: just pop cut chunks of watermelon into the freezer for about 30 minutes, long enough for the surface to firm up while the inside stays juicy. If you want it to ice up evenly, spread the chunks on a flat surface, like a cookie sheet or a plate. The result is a naturally icy, slush-like bite, essentially a popsicle without the stick. It's colder, sweeter, and even more refreshing than eating it straight from the fridge, perfect for hot afternoons when regular fruit feels too soft.

The beauty of this trick is that it doesn't require special equipment or prep, just a sheet pan, some cubed watermelon, and half an hour of patience. And because the flavor is so concentrated when cold, it feels like an indulgent treat even though it's just fruit. For anyone looking for a healthier alternative to packaged, processed frozen snacks, this is one of the easiest upgrades you can make to your summer routine.

Watermelon is one of the most hydrating fruits you can eat, with a water content of over 90%. Additionally, it contains electrolytes like potassium and magnesium, making it a natural post-workout refresher. Add in lycopene — the antioxidant compound that gives watermelon its signature rosy color and has been linked to heart health and skin protection — and you've got a cool, healthy snack that's as functional as it is delicious.

Once you've tried watermelon this way, you may want to experiment. A quick sprinkle of flaky salt sharpens the sweetness and makes the juiciness pop even more, while chili-lime seasoning blends like Tajín turn each icy cube into something tangy, spicy, and addictive. For a savory angle, a dusting of feta or cotija adds refreshingly creamy contrast, especially if you're serving the chilled watermelon as part of a cookout spread.

Other fruits with soft flesh can also be prepared using the same technique. Papaya and cantaloupe both benefit from partial freezing, with papaya's softer texture turning custardy and cantaloupe's floral fragrance concentrating when cold. Grapes and pineapple also make excellent frozen snacks; grapes become little sorbet balls, while pineapple develops a sharper, almost candy-like tang. You can even mix and match: a tray of assorted fruit cubes from the freezer makes for a colorful bowl that doubles as dessert.

For a more adventurous approach, toss the half-frozen watermelon chunks into a blender for an instant granita, or layer them into sparkling water for a DIY fruit soda. Either way, you're getting all the hydration, electrolytes, and antioxidants that make watermelon an ideal summer treat, but in a form that feels refreshing and a little more playful than a plain, room-temperature wedge.