The Secret to Making Watermelon Taste Less Like Candy and More Like Fire

I never thought I’d say this about watermelon—especially not in a hey-let’s-throw-this-on-the-grill kind of way. But there’s this moment when you bite into a slice after it’s brushed with heat, and suddenly it’s not just sweet and juicy. The scent shifts—leaves behind that faint char smell, like a smoky whisper, that somehow deepens its flavor, makes it feel a little rebellious. It’s weird how grilling can turn a fruit into something that tastes like it’s been kissed by a campfire, but still stays bright and alive. That contrast hits differently in summer, when I crave the sweetness but don’t want it to feel cloying. It’s quick, messy, a little strange—just the way summer cooking should be. Honestly, I kinda want to keep this secret to myself. Maybe I will. For now.

Grilled Watermelon

This dish involves brushing thick slices of watermelon with oil and grilling them until charred marks appear, imparting a smoky flavor while maintaining their juicy interior. The final appearance features caramelized grill marks and a slightly softened texture with a smoky aroma.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Summer

Calories: 40

Ingredients Equipment Method

Ingredients

  

• 4 thick slices watermelon about 1-inch thick slices
• 2 tablespoons olive oil for brushing
• to taste salt optional

Equipment

• Grill
• Basting brush
• Tongs
• Sharp Knife
• Cutting Board

Method

 

1. Use a sharp knife and cutting board to cut the watermelon into four thick, even slices about 1 inch thick. Place the slices on a plate and set aside.
   4 thick slices watermelon
2. Preheat the grill to medium-high heat. Use tongs to carefully clean the grill grates, then brush the grates with a little oil to prevent sticking.
   4 thick slices watermelon
3. Using a basting brush, lightly coat each side of the watermelon slices with olive oil. Optional: sprinkle with a pinch of salt for added flavor.
   4 thick slices watermelon
4. Place the slices onto the hot grill. Grill for about 2-3 minutes per side, or until you see clear grill marks and slight charring. Flip the slices carefully with tongs. The watermelon should develop dark grill marks and start to soften.
   4 thick slices watermelon
5. Once grill marks are prominent and the watermelon has softened slightly, remove the slices from the grill and place them on a serving platter. Let rest for 1 minute.
   4 thick slices watermelon
6. Serve immediately, optionally drizzled with extra olive oil or a sprinkle of salt. The watermelon should be juicy with a smoky aroma and slightly caramelized surface.
   4 thick slices watermelon

Sometimes, the best ideas come from messing around in the kitchen and realizing what works. Grilled watermelon might seem odd at first, but it’s a sneaky way to shake up your salad game without much fuss. And who knows? Maybe you’ll find yourself craving that smoky breath of summer even when it’s not quite here. Good luck resisting the urge to grill everything in sight. Or maybe just your watermelon.