Although September is a step towards fall, the summer heat lingers without question. As we slowly wrap up our dog days, we still have many reasons to keep the summer vibes alive and enjoy the long days of light while we have them. So why not put a twist on one of our favorite summer staples: the watermelon.
Did you know that you can eat watermelon rinds? In other parts of the world, the rinds are stir-fried, stewed, and pickled! The seeds offer nutritional benefits as well and can be dried and roasted. But that’s not why we are here. Today, we want to present you with a different approach to the same old watermelon we know and love… with an added punch: the grill.
This grilled watermelon recipe can be constructed a few different ways depending on your palate. You can substitute the honey with granulated sugar, or go without completely. You can kick up the spice with red pepper flakes or steer towards Mediterranean with mint leaves and lime zest. The choice is yours–feel free to mix and match. This recipe is so simple you can experiment and find the perfect grilled watermelon to accompany any dish.
Watermelon, sliced into 1-inch-thick wedges (under 5 pounds)
¼ cup honey
1 tablespoon lime zest, finely grated
Flakey sea salt, to taste
½ teaspoon red pepper flakes (optional)
Lime wedges (optional)
- Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1-inch-thick wedges.
- Next, combine the honey, lime zest, red pepper flakes, and salt in a bowl. Rub or brush the watermelon slices on both sides with the mixture to create an even coating.
- Once the grill is hot, add the watermelon slices in a single layer and grill until warmed through and grill marks appear, about 2 minutes per side. Top with lime wedges and serve while warm.
- Other tasty additions include sprinkling with feta cheese or a dollop of Greek yogurt. You can also chop up the slices and toss with feta and mint for a nice “fruit salad.” Or if you would rather enjoy an after-dinner delight, serve with a scoop of ice cream.