The Watermelon You Didn’t Know Could Grill — And Why It Matters Now

I’d never thought about grilling watermelon before. It sounds almost sacrilegious, right? But I was curious. Saw some char marks on the fruit at the market, and I thought, why not? The secret? It’s all about the smell—as it starts to roast, it releases this sweet, smoky aroma that hits you in the face. The flesh softens, turns slightly translucent, and the bitterness from the grill adds this unexpected depth, like a flame-kissed candy or a roasted peach but with that crisp bite of watermelon. It’s a weird combo, but it works.

This isn’t just a salad. It feels… urgent. Like, this is the one dish you toss together while the grill’s hot and the sun’s finally losing its edge. Everyone looks at it funny at first, then goes back for seconds. Sometimes the strangest ideas are the ones that stick around, even when the season’s over.

Grilled Watermelon

This dish involves grilling thick slices of watermelon over high heat until charred and softened, enhancing its natural sweetness with smoky, caramelized notes. The final result features translucent, slightly caramelized flesh with distinctive grill marks and a tender, juicy interior, offering an unexpected and flavorful presentation of watermelon.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Grilling

Calories: 50

Ingredients Equipment Method

Ingredients

  

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

Equipment

• Grill or grill pan
• Brush or tongs

Method

 

1. Slice the watermelon into 1-inch thick rounds, ensuring uniform thickness for even grilling. Use a sharp knife and a cutting board, arranging the slices on a platter.
2. Brush both sides of each watermelon slice lightly with olive oil using a silicone brush or a paper towel, to prevent sticking and enhance caramelization.
   1 inch watermelon
3. Preheat the grill or grill pan over high heat until hot, with visible heat waves and slight charring on the surface. Lightly oil the grill grates if necessary.
4. Place the watermelon slices directly onto the grill grates or pan, arranged to avoid overlapping. Grill for about 2-3 minutes per side, watching for distinct grill marks and slight browning on the edges.
5. Use tongs to flip each slice carefully, allowing the second side to develop the same char marks and softening. As the watermelon grills, you should smell a sweet, smoky aroma, and see the flesh become translucent around the edges.
6. Remove the grilled watermelon from the heat and transfer to a platter. Season with a pinch of salt if desired, and serve immediately while still warm and juicy, with visible caramelization and grill marks.
   1 inch watermelon

Honestly, I’m not sure how I’ll top this next summer. Or maybe I’ll just keep roasting watermelon whenever I feel like breaking rules. Seems like a good plan.