Chilled edible bird's nest with fresh watermelon is a light, refreshing summer dessert: soak a dry nest until it expands, double-boil it with rock sugar for about 40 minutes, chill it, then fold in diced watermelon just before serving. The cooked nest stays soft and silky, while the watermelon keeps the dessert cool and naturally sweet, so you need very little added sugar.
Key takeaways
- Soak one dry edible bird's nest (about 8-14 g) in clean water for 4-6 hours or overnight until fully expanded.
- Double-boil the nest with water and rock sugar for about 40 minutes, then let it cool.
- Chill the cooked nest, then fold in fresh diced watermelon right before serving so the fruit stays crisp.
- Keep it light: add rock sugar only to taste, since ripe watermelon is already sweet.
- Refrigerate leftovers and enjoy within 3-5 days.
Ingredients (serves 2)
- 1 dry edible bird's nest (about 8-14 g)
- About 2 cups (500 ml) clean water for double-boiling
- Rock sugar, to taste (about 1-2 tablespoons)
- 1 cup fresh watermelon, seeds removed and cut into small cubes
- Optional: a few fresh mint leaves for garnish
How to make chilled bird's nest with watermelon
Step 1: Soak the dry nest
Place the dry edible bird's nest in a bowl of clean, room-temperature water and soak for 4-6 hours, or overnight, until it expands fully and separates into soft strands.
Step 2: Rinse and clean
Drain the nest and rinse it gently. Pick out any fine feathers or small impurities with tweezers, then drain again.
Step 3: Double-boil with rock sugar
Put the cleaned nest and water into a heatproof bowl set inside a covered pot (the double-boil method) and simmer for about 40 minutes. Add rock sugar in the last 10 minutes and stir until it dissolves.
Step 4: Chill
Let the cooked nest cool to room temperature, then refrigerate until cold, about 1-2 hours.
Step 5: Add fresh watermelon and serve
Spoon the chilled nest into serving bowls or cups, fold in the diced watermelon, and add a few mint leaves if you like. Serve right away while the watermelon is fresh and crisp.
Tips for the best results
- Add the watermelon last so it does not soften or water down the dessert.
- Use a double-boiler to keep the texture delicate; avoid boiling the nest directly over high heat.
- For a neat presentation, scoop the watermelon into small balls with a melon baller.
- A double-boil steamer makes the cooking step easier and more consistent.
Choosing your nest
This recipe works with whole white nest or broken nest. Whole nest from the Blue Label collection or the Specialty Nest collection gives neat strands, while broken nest is a practical choice for everyday desserts. New to preparing it? See our guide on how to soak and clean edible bird's nest, or try another chilled summer recipe.
Frequently asked questions
Can I cook the watermelon with the nest?
No. Add fresh watermelon only after the nest is cooked and chilled. Cooking the fruit would make it mushy and release too much liquid.
How long do I soak the dry nest?
Soak it for 4-6 hours, or overnight, until it is fully expanded and soft.
How long does the cooked dessert keep?
Store it in a covered container in the refrigerator and enjoy it within 3-5 days. Add fresh watermelon to each serving rather than to the whole batch.
How much dry nest should I use per serving?
One dry nest of about 8-14 g expands a lot and is enough for about two servings.
