Ever do something just to see if it works? That’s how I got into this. One evening, I happened to toss slices of watermelon onto the grill because why not? The smell changed—more like toasted sugar than the juicy floral thing I expected. The flesh shrinks slightly, a little smoky, with edges caramelized and ridged. It’s strange, kind of rebellious. No one talks about grilling watermelon, probably because it sounds weird. But it cracked open something for me. It’s a breath of fresh air in the middle of summer, a way to turn what’s normally a hanging out, lazy snack into something unexpected. I can’t tell if it’s the char, or how the sweetness deepens, but it’s unsettling in the best way. Makes me think maybe I don’t need all the rules. Just need fire, and a willing watermelon.
Grilled Watermelon Slices
Ingredients
Equipment
Method
- Using a sharp knife, cut the watermelon into 1-inch thick slices, removing any rind if desired. Arrange slices on a clean plate.
- Brush both sides of each watermelon slice lightly with olive oil using a silicone brush or paper towel.
- Preheat the grill to medium-high heat (~400°F / 200°C). Once hot, place the watermelon slices directly on the grill grates.
- Grill the watermelon for about 2-3 minutes per side, until grill marks appear and the flesh begins to darken slightly and caramelize around the edges. Use tongs to flip each slice carefully.
- Remove the slices from the grill once both sides are charred and the sugar is visibly caramelized. Place on a serving platter and let rest for a minute.
- Serve the grilled watermelon slices warm, with a slight smoky aroma and tender, caramelized edges, ready to be enjoyed as an unconventional summer snack or side dish.
Honestly, I keep questioning if this works or if I just like the smell of grilled fruit. Either way, it’s weird and kind of perfect for what’s coming next. And maybe, just maybe, it’s the start of more experiments—because sometimes, it’s the weird ideas that stick with you.