Grilled Watermelon Will Change the Way You Look At Summer's Favorite Fruit

Hit the grill for an unexpected twist on traditional sliced watermelon.

From the “don’t knock it ‘til you try it file,” grilling watermelon transforms this otherwise sweet fruit into a savory, almost beefy, side dish or dessert for your next backyard bash.

While delicious on its own, the grilled watermelon in this sweet and spicy recipe explodes with multiple layers of flavor thanks to the addition of fiery hot honey, citrusy lemon zest sea salt, and bright fresh mint.

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Grilling watermelon transforms this summer sweet treat into a savory side dish or dessert.

Course. Dessert. Side Dish.

Cuisine. American.

Makes. 12 servings.

Takes. 5 minutes prep. 8 minutes grilling.

Serve with. A watermelon martini or mojito.

Ingredients

1 small seedless watermelon

Canola spray oil

1 tablespoon balsamic vinegar

2 tablespoons hot honey such as Bee Local Hot Honey (or plain honey mixed with 1/8 teaspoon cayenne pepper)

1 tablespoon lemon zest flake sea salt such as Jacobsen Salt Co. Lemon Zest Infused Sea Salt (or mix equal parts fresh lemon zest and flake salt)

1/3 cup fresh mint leaves

Method

1) Fire up. Prepare a grill for direct high heat cooking (a.k.a. Warp 10), at least 450°F.

2) Prep. Slice the watermelon into three 1-inch-thick rounds. Quarter the rounds. Lightly spray each side of the sliced watermelon with canola oil.

3) Cook. Place the quartered watermelon slices on the grill and cook while turning periodically until lightly charred, 3 to 4 minutes per side. Remove the watermelon slices from the grill.

4) Serve. Plate the grilled watermelon slices, and drizzle with the balsamic vinegar and hot honey. Lightly dust the grilled watermelon with the lemon zest flake sea salt and top with fresh mint leaves. Serve immediately.

"I've been known to throw watermelons, backstage, at people who are giving me news I don't want to hear. But I never aim for the head."Tori Amos

Clint Cantwell

Clint Cantwell is AmazingRibs.com's Senior Vice President, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. Cantwell was was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".

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