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Traditional dessert with kaymak, melon, and grapes
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Kaymak Melon Grape Dessert (120 g) has 144 calories. That works out to 120 calories per 100 g. It contains 22.2 g of carbs, 2.6 g of protein, 5 g of fat and 1.3 g of fiber. Its 16.8 mg of Vitamin C covers 19% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 120 g
144
KCAL / 120G
Carbs
22.2g
· 8% DV
Protein
2.6g
· 5% DV
Fat
5g
· 6% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 7% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 3 g | 15% |
| Trans fat | 0 g | |
| Sodium | 22 mg | 1% |
| Total carbohydrate | 22.2 g | 8% |
| Fiber | 1.3 g | 5% |
| Protein | 2.6 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 144 kcal |
| 1 serving (small) | 80 g | 96 kcal |
| 100 g | 100 g | 120 kcal |
| 1 piece (medium) | 100 g | 120 kcal |
| 1 cup (medium) | 130 g | 156 kcal |
| 1 piece (large) | 150 g | 180 kcal |
| 1 serving (large) | 180 g | 216 kcal |
| 1 cup (large) | 200 g | 240 kcal |
Calculated from 120 calories per 100 g.
To make Kaymak Melon Grape Dessert, cut ripe melon into bite-size pieces, add washed grapes, and top with kaymak just before serving. The dessert has no single fixed recipe, so extra sugar is optional rather than essential.
Kaymak is a rich dairy cream traditionally made by heating and cooling milk. It gives Kaymak Melon Grape Dessert a thick, creamy topping; it is not simply the same as ordinary whipped cream.
A fragrant, ripe but still firm melon works best in Kaymak Melon Grape Dessert. If the flesh is very soft, it can collapse when cut and release more juice into the serving bowl.
Seedless grapes are convenient for Kaymak Melon Grape Dessert, but seeded grapes work too. Wash and dry the grapes well, and halve large ones so they are easier to eat with the melon and kaymak.
Fresh fruit gives Kaymak Melon Grape Dessert the best texture. Thawed frozen melon tends to become soft and watery, so it is better suited to a smoothie than to this dessert; frozen grapes can also lose their firmness as they thaw.
Kaymak Melon Grape Dessert does not necessarily need added sugar: ripe melon and grapes can provide enough sweetness. Taste the fruit first, since adding sugar can also draw out extra juice and make the bowl watery.
It is better not to assemble Kaymak Melon Grape Dessert the night before. Cut melon releases liquid as it stands, so chill the whole fruit ahead of time and cut it shortly before serving; add the kaymak last.
Store leftover Kaymak Melon Grape Dessert covered in the refrigerator and eat it as soon as possible, preferably the same day. The cut fruit softens and releases juice, while kaymak loses its fresh texture when mixed in.
Freezing Kaymak Melon Grape Dessert is not recommended. Melon becomes mushy after thawing, grapes lose their fresh bite, and kaymak can separate, so the dessert is best made in a quantity you can serve fresh.
Kaymak Melon Grape Dessert is best understood as a simple fruit-and-kaymak dessert rather than a dish with one widely established origin or fixed traditional recipe. Kaymak is a familiar ingredient in Turkish food, and the fruit combination can vary.
Vitamins
Vitamin C
16.8mg · 19% DV
Vitamin A
72µg · 8% DV
B2
0.08mg · 6% DV
B12
0.14µg · 6% DV
Minerals
Potassium ⭐
312mg · 9% DV
Copper
0.05mg · 6% DV
Phosphorus
38mg · 5% DV
Calcium
42mg · 4% DV
Sodium
22mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Kaymak Melon Grape Dessert pairs ripe melon and fresh grapes with kaymak, the rich, spoonable cream familiar in Turkish cuisine. It needs no baking: the fruit is cut or scooped, chilled, then served with kaymak on top or alongside. The result balances juicy, gently fragrant melon and sweet grapes with a smooth, indulgent finish.
In Turkey, it makes a refreshing summer dessert after a meal or a simple offering for guests; serve it cold and let the fruit remain the focus. The fruit contributes most of the water and fibre, while kaymak brings richness and fat. For a lighter bowl, use a smaller spoonful of kaymak, or add extra melon and grapes.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3g
MONOUNSATURATED
1.32g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.