The Watermelon That Finally Made Me Question Everything

It’s pretty wild that grilling watermelon works. I mean, I’ve eaten it at every summer picnic, but never thought about cooking it. Last week, I left a half-sliced watermelon on the grill while I was messing around in the backyard. Didn’t plan for it. Just forgot. When I remembered, the edges were caramelized—lightly charred, actually. That smoky sweetness? It’s a punch in the face. Juices seeped out, kinda like a ghostly sear, but inside it stayed tender and cool. It’s the kind of thing that makes you second-guess everything about fruit. Who knew a fruit so traditionally fresh could handle heat? It’s weirdly essential for this in-between weather when you’re tired of salads but not quite ready for hot mains. I can’t stop thinking about how this little experiment somehow makes watermelon feel like a whole new thing.

Grilled Watermelon

This dish involves grilling thick slices of watermelon until charred edges develop, imparting a smoky sweetness while keeping the interior tender and cool. The key ingredients are watermelon and a light brushing of oil or seasoning to enhance the caramelization process. The final appearance features grill marks and slightly caramelized edges, with contrasting cool, juicy flesh inside.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 4

Course: Main Course

Cuisine: Grilled

Calories: 60

Ingredients Equipment Method Notes

Ingredients

  

• 1 large watermelon preferably seedless, cut into 1-inch thick slices
• 1 tablespoon olive oil for brushing
• to taste salt optional, for seasoning

Equipment

• Grill
• Chef's knife
• Cutting board
• Basting Brush

Method

 

1. Preheat the grill to medium-high heat (about 375-450°F).
2. Slice the watermelon into 1-inch thick rounds using a sharp chef's knife on a cutting board. Remove any rind if preferred, leaving the slices with the green exterior intact for grilling.
   1 large watermelon
3. Brush both sides of each watermelon slice evenly with olive oil using a basting brush to promote caramelization.
   1 large watermelon
4. Place the watermelon slices on the preheated grill, positioning them perpendicular to the grates. Grill for 2-3 minutes per side, until grill marks appear and edges begin to caramelize with slight charring.
   1 large watermelon
5. Use tongs to flip the slices carefully, continuing to grill until both sides are charred and the flesh is tender but still cool inside—look for browned, slightly crispy edges and caramelized surface.
   1 large watermelon
6. Remove the grilled watermelon slices from the grill and transfer to a serving platter. Sprinkle with a pinch of salt if desired and serve immediately, showcasing the contrast of smoky charred edges and refreshing interior.
   1 large watermelon

Notes

For enhanced flavor, experiment with different seasonings like chili powder or herbs before grilling. To serve, slice into smaller pieces or wedges for easy eating.

Maybe it’s just the season or maybe I’ve gone too deep into fruit wizardry. Anyway, I’ll be tossing slices on the grill more often now. Because if half the town isn’t talking about grilling watermelon, they should be.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.