The Surprising Trick: Grilling Watermelon for an Out-of-Nowhere Salad

Most folks stare at a ripe watermelon and think sweet, cold, watery. End of story. Then I tried throwing a slice on the grill. The way the charred grilled lines crackle, it’s like something out of a magic trick you don’t see coming. You get this incredible smoky aroma, the surface caramelizes just enough to turn sweetness into a richer, deeper note. The red flesh softens but keeps its juiciness, just a little more concentrated, a little more serious. This isn’t a salad you make for tradition. It’s for the unexpected. For the heat wave that’s lingering longer than you want but also gives you reason to experiment. Somehow, grilling takes the flavor from playful to a little daring. Honestly, I keep thinking about the smell—like summer and summer’s reckless attitude, all wrapped into one bite.

Grilled Watermelon Slices

This dish involves grilling thick watermelon slices over high heat to create caramelized grill marks and a smoky aroma. The watermelon softens slightly while maintaining its juiciness, resulting in a tender, charred exterior and a concentrated, sweet interior. The final appearance features distinct grill lines and a glistening, slightly browned surface.

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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: American

Calories: 70

Ingredients Equipment Method

Ingredients

  

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

Equipment

• Grill
• Sharp Knife
• Cutting Board
• Tongs
• Basting brush (optional)

Method

 

1. Use a sharp knife and cutting board to cut the watermelon into four 1-inch thick slices. Remove any seeds if present.
2. Brush both sides of each watermelon slice with olive oil using a basting brush or spoon to prevent sticking and enhance caramelization.
   1 large watermelon
3. Preheat the grill to high heat (about 450-500°F). Place the watermelon slices directly on the grill grates, positioning them to achieve prominent grill marks.
4. Grill the watermelon slices for about 2-3 minutes per side, until distinct grill lines form and the surface begins to caramelize with a slight charring. Use tongs to flip, ensuring even browning.
5. Remove the slices from the grill once evenly charred and slightly softened, with a fragrant smoky aroma emanating. Let rest for 1 minute before serving.
6. Optional: season with salt and black pepper to taste, then serve immediately for a smoky, caramelized fruit experience.
   1 large watermelon

Best part? It’s effortless. A bit of salt, maybe a splash of vinegar, a handful of herbs. That’s it. Sometimes the strangest ideas make the best stories. Or at least I think so—now I just want to see if I can make grilled watermelon a thing outside of a weird culinary dare. Because that smoky-sweet combo? It’s weirdly addictive. Guess I need more watermelon now.