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.
- 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
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Fire up. Prepare a grill for direct high heat cooking (a.k.a. Warp 10), at least 450°F (232.2°C).
- Prep. Slice the watermelon into three 1-inch- (25.4 mm) thick rounds. Quarter the rounds. Lightly spray each side of the sliced watermelon with canola oil.
- 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.
- 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.
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