Anjali Arora
It sounds crazy, right? Grilling watermelon. But once you throw thick slices on the grill, you’ll be hooked. The smoky caramelization brings out a whole new depth of flavor in the melon, making it more than just a sweet fruit.
The texture shifts, with firm edges and a juicy center that’s like biting into a warm, tender candy. It’s the perfect surprise for summer, refreshing yet unexpected, and an ideal way to elevate your BBQ or picnic spread.
Table of Contents
Behind the Recipe
I came up with this idea on a lazy afternoon when I was tired of the usual fruit salads. The thought of grilled watermelon seemed too bizarre to pass up, so I tried it out, expecting a disaster. But the result was amazing, a surprising balance of smoky warmth and juicy sweetness that made me realize I’d been underestimating watermelon all along. It’s my new go-to for summer gatherings now.
Why You’ll Love This Recipe
- Smoky and sweet: The grill caramelizes the natural sugars in watermelon, giving it a smoky, slightly charred flavor.
- Refreshing yet warm: It’s the perfect contrast between the coolness of watermelon and the warmth of the grill.
- Quick and easy: This recipe takes only minutes to prepare, making it an effortless summer side.
- Perfect for grilling season: Bring some unexpected flair to your BBQs with this fun, unique salad.
Chef’s Pro Tips for Perfect Results
- Use a firm watermelon: Choose a watermelon that feels heavy for its size and has a solid, smooth texture. It should not feel mushy or overly soft when gently pressed, ensuring it holds its shape on the grill.
- Don’t overcook: Grill the watermelon just enough to get those beautiful grill marks and enhance the flavor.
- Brush with honey glaze: A honey glaze adds a layer of sweetness that complements the smoky flavor.
- Use a clean grill: Make sure your grill grates are clean to prevent any unwanted flavors from transferring.
Kitchen Tools You’ll Need
- Grill or grill pan
- Brush for glazing
- Knife for cutting watermelon
- Cutting board
- Tongs for flipping
Ingredients in This Recipe
- Watermelon slices (1 inch thick, preferably seedless or with seeds removed): The base of the salad, offering refreshing sweetness and a firm texture that holds up on the grill.
- Honey (2 tablespoons, optional glaze): Adds a touch of sweetness to complement the smoky flavor.
- Olive oil (1 tablespoon): For brushing the watermelon slices before grilling to prevent sticking.
- Salt (to taste, optional): Balances the sweetness of the watermelon and enhances the flavor.
Ingredient Spotlight
- Watermelon: A refreshing summer fruit with a high water content, watermelon holds up well on the grill and takes on a new, unexpected flavor.
- Honey: Adds a rich sweetness that caramelizes nicely when grilled, enhancing the depth of the watermelon’s flavor.
Ingredient Substitutions
- Use agave syrup instead of honey: For a vegan alternative to glaze the watermelon.
- Try balsamic vinegar instead of olive oil: Brush the watermelon with balsamic vinegar for a tangy contrast.
- Skip the honey glaze: If you prefer a less sweet version, skip the glaze and let the watermelon’s natural flavor shine.
How To Make This Recipe
- Preheat your grill or grill pan over medium-high heat (about 375°F / 190°C).
- Slice the watermelon into 1-inch thick pieces, removing any seeds.
- Lightly brush both sides of the watermelon slices with olive oil.
- Optional: Brush the watermelon slices with honey just before placing them on the grill for a caramelized glaze.
- Grill for 2-4 minutes per side, or until grill marks appear and the watermelon slightly softens. Grill time may vary depending on your grill and watermelon thickness.
- Remove from the grill and sprinkle with a pinch of salt, if desired.
- Serve immediately, either as a side dish or topped with a drizzle of extra honey.
Grilled Watermelon Slices
This dish involves grilling thick slices of watermelon over direct heat, causing caramelization of natural sugars and developing smoky flavor. The watermelon maintains a firm yet tender texture with caramelized edges and juicy centers, presenting a visually appealing grilled appearance with char marks. The cooking process enhances sweetness and introduces subtle smoky notes to the fruit.
Ingredients
Equipment
Method
- Preheat your grill or grill pan over medium-high heat (about 375°F / 190°C).
- Slice the watermelon into 1-inch thick pieces, removing any seeds.
- Lightly brush both sides of the watermelon slices with olive oil.
- Optional: Brush the watermelon slices with honey just before placing them on the grill for a caramelized glaze.
- Grill for 2-4 minutes per side, or until grill marks appear and the watermelon slightly softens. Grill time may vary depending on your grill and watermelon thickness.
- Remove from the grill and sprinkle with a pinch of salt, if desired.
- Serve immediately, either as a side dish or topped with a drizzle of extra honey.
Notes
For added flavor, sprinkle with fresh herbs like mint or basil before serving.
Choose a watermelon that feels heavy for its size and has a solid, smooth texture. It should not feel mushy or overly soft when gently pressed, ensuring it holds its shape on the grill.
You Can Also Try Out Other Recipes
Make-Ahead and Storage Tips
- Make the grilled watermelon slices ahead of time, but it’s best served immediately for the best texture and flavor.
- If storing, refrigerate for up to 2 days, but the texture may soften.
- For the freshest result, serve immediately after grilling.
How to Serve This Dish
Serve the grilled watermelon slices on a platter, topped with crumbled feta, fresh mint, and a drizzle of honey or balsamic glaze. A squeeze of lime or lemon juice adds a refreshing kick.
Additional Tips
- Grill the watermelon over direct heat for a nice char.
- For a more complex flavor, top with feta or goat cheese and fresh mint.
- Serve with a squeeze of lime or lemon juice for a citrusy kick.
Creative Leftover Transformations
- Grilled Watermelon Salad with Feta: Toss leftover grilled watermelon with fresh feta cheese, mint, and a drizzle of balsamic vinegar.
- Watermelon Smoothie: Blend leftover grilled watermelon with ice and a splash of coconut water for a smoky, refreshing smoothie.
Make It a Showstopper
Serve the grilled watermelon on a large platter with a sprinkle of crumbled feta, fresh mint, and a drizzle of honey for an elegant presentation that will wow your guests.
Variations to Try
- Grilled Watermelon with Feta and Balsamic: Add crumbled feta and drizzle with balsamic glaze for a savory-sweet combination.
- Watermelon and Prosciutto: Wrap grilled watermelon slices with prosciutto for a savory twist.
FAQ’s
- Can I use a grill pan instead of an outdoor grill? Yes, a grill pan works perfectly to get those beautiful grill marks and smoky flavor.
- How do I prevent the watermelon from falling apart on the grill? Make sure the watermelon slices are firm and about 1-inch thick to hold up better.
- Can I make this recipe without honey? Yes, you can skip the honey and still enjoy the natural sweetness of the watermelon.
- Can I serve this as a dessert? Yes, add a scoop of vanilla ice cream or yogurt on top for a refreshing dessert.
- Can I add other fruits to this recipe? Absolutely! Grilled peaches or pineapple would be a great addition to the salad.
- What should I serve this with? This salad pairs perfectly with grilled meats or as a side at a BBQ.
- Can I use watermelon rind in this recipe? It’s best to use just the flesh for grilling, but you can try using the rind in smoothies or pickling.
- How long should I grill the watermelon? Grill for 2-3 minutes per side, just long enough to get grill marks and a hint of smokiness.
- How do I know when the watermelon is ready to serve? It’s ready when the watermelon is slightly softened with grill marks but still holds its shape.
- Can I make this recipe ahead of time? It’s best served right after grilling, but you can prep the slices ahead of time and grill just before serving.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.