Most people toss watermelon in salads cold, expecting that cool crunch. But I got tired of the same watery bite. So I threw slices on the grill, just charred enough to bring out a smoky sweetness I didn’t see coming. It smells like melted sugar and a bit of summer rain, which sounds weird but works. Turns out, the heat transforms the texture too — from watery to almost creamy, like a melon custard you didn’t ask for but can’t resist. I honestly didn’t plan for this to become a thing, but here I am, eating grilled watermelon in winter, wondering why I never thought of it before. It feels rebellious, like sneaking a spoonful of ice cream in the dead of night – unexpected but exactly what I needed.
Grilled Watermelon
Ingredients
Equipment
Method
- Cut the watermelon into 1-inch thick slices using a sharp knife on a cutting board. Ensure the slices are uniform for even grilling.
- Brush both sides of the watermelon slices lightly with olive oil using a basting brush. Sprinkle with salt if desired.
- Preheat the grill or grill pan over medium-high heat until hot, with visible heat waves and a slight smoking aroma.
- Place the watermelon slices on the grill grates or pan, and cook for about 2-3 minutes per side, until grill marks appear and the surface begins to caramelize with slight charring.
- Flip the slices carefully with tongs and grill the other side for another 2-3 minutes, ensuring the slices are lightly charred and the flesh appears softer and more translucent.
- Remove the grilled watermelon from the heat, let it rest for a minute, then serve immediately, showcasing the smoky caramelized exterior and creamy interior.
Some ideas you get after midnight, some take a whole grill session. Either way, this little twist feels like breaking the rules — and I’m okay with that.