Summer Treats to Try

Happy June everyone! With summer almost upon those in the Northern Hemisphere (it's perpetual summer in Singapore, if you're wondering), here are two of my go-to recipes to cool you down! 💦.


If you LOVE watermelon, this is one you MUST TRY! I am always delighted at the sight of fresh fruit juices, and the combination of watermelon and lime makes it extra hard to resist on 34°C days! This drink is non-alcoholic to keep it kid friendly.

You'll need:

- watermelon
- 1 lime
- sparkling water (optional)

The size of the watermelon really depends on how many guests you are serving, I used about a quarter for 4 people!

Step 1: Chop the watermelon into smaller cubes as it helps with blending.
Step 2: Add watermelon cubes, lime juice and some ice cubes, then blend for 30 seconds or until completely liquified.

Since not everyone is a fan of sparkling water, you might not want to add that in the juice but offer it at the side for anyone who wants a little fizz in their drinks (like me) ;) This recipe is so easy, you can't mess anything up even if you tried!


The last place you want to be is near a stove or an oven during the summer, so this recipe calls for NO BAKING AT ALL! Fruit tarts were one of my favourite desserts as a child, now it is more than just tarts (help me).

You'll need:

- Biscuit for base
- softened Butter (room temperature)
- yogurt
- fruits for toppings
- Lemon (zest)

Step 1: Prepare the crust by crushing the biscuits until fine bits, then combine with butter. I used Biscoff biscuits, but you can use any kind that you like. 

Step 2: Mix until well incorporated then start filling your individual tart pans. Using the back of your spoon, spread the base out as evenly as possible.

Step 3: Let the crust freeze for about 15-20 minutes while you prepare the filling. For the filing, we'll be using yogurt and some fruits. I used dried cranberries, raspberries, blueberries, bananas and watermelons (left over from the juice).

Step 4: Once the crust is frozen, top the tart off with fresh fruits and the zest of a lemon to add more colour and for the zingy, sweet citrus flavour.

Step 5: You can serve it immediately or pop it back into the fridge for another 20 minutes or so. If you're going to store it in the fridge until guests arrive, I wouldn't use bananas as they will oxidise.

Let me know which of these recipes would you give a go and what are your plans for the summer! Last summer, I was in the West Coast getting my tan on ☀️