Watermelon on the Grill? Yes, It’s a Thing

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Here’s a weird one—grilled watermelon. I didn’t see it coming either, but there’s something about the way the edges get charred, faintly smoky, almost like roasted peppers but with that juicy pop of summer on your tongue. I was skeptical at first. Watermelon? On the grill? But then I bit into it and the cold, sweet flesh contrasted with the warm, smoky caramel edges. It’s like a fruit that’s had a little adventure, a secret life. You’re not going through the motions on a weekend with this. It’s specially suited for now, when everyone seems to crave something fresh but with a twist—a little surprise that doesn’t take much effort but feels like a small rebellion. Honestly, I’m still not sure how I feel about it, but I keep coming back to that first bite.

Grilled Watermelon

This dish involves directly grilling thick slices of watermelon over medium-high heat until the edges develop a smoky char. The high water content of the fruit creates a unique texture—juicy and tender with caramelized, slightly crispy edges—resulting in a visually appealing and flavorful final presentation.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 70
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • Grill
  • Sharp knife
  • Basting brush

Method
 

  1. Use a sharp knife to cut the watermelon into 1-inch thick slices, ensuring they are uniform for even grilling. Arrange the slices on a plate or baking sheet.
  2. Preheat the grill to medium-high heat. Brush both sides of the watermelon slices lightly with olive oil using a basting brush to prevent sticking and promote caramelization.
  3. Place the watermelon slices on the hot grill. Cook for approximately 2-3 minutes per side, flipping carefully with tongs, until grill marks appear and edges begin to char with a smoky appearance.
  4. Remove the slices from the grill and transfer to a serving plate. Optionally, sprinkle with a pinch of salt for enhanced flavor contrast.
  5. Let the grilled watermelon rest for 1-2 minutes, then serve immediately to enjoy the warm, smoky, and juicy texture with a slight caramelized flavor on the edges.

Part of me hopes this stays our little secret—something odd yet oddly perfect to throw on the grill when you’re tired of usual salads. Maybe it’s just the heat, or maybe it’s the way it makes you rethink what watermelon can be. Either way, this is going on my summer menu — maybe with some feta, maybe not. It’s weird, it’s simple, and sometimes that’s exactly what I need.

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