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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
Cook Time 8 minutes
Total Time 18 minutes
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.