Never thought I’d say this, but grilling watermelon is a thing. Turn the deep red flesh into something subtly smoky, the heat draws out a sweetness I never noticed before. It’s like, suddenly, the juice isn’t just sweet—it’s caramelized, with a whisper of char that somehow makes the whole thing richer. This isn’t about summer picnics or fancy dinners. It’s about sneaking in the grill on a warm night just because I was bored and starting to ignore the usual greens. Watermelon feels so predictable, right? But grilling makes it wild, unpredictable. It’s weird how a simple swipe of salt and a splash of vinegar can shift the whole thing. Sometimes, dishes are just experiments. This one? It’s worth writing down mid-bite.
Grilled Watermelon with Salt and Vinegar
Ingredients
Equipment
Method
- Preheat the grill to medium-high heat, around 375-450°F (190-230°C).
- Slice the watermelon into 1-inch thick rounds using a sharp knife and place them on a cutting board.1 inch thick watermelon slices
- Brush each watermelon slice lightly with oil or brush to prevent sticking and enhance browning.1 inch thick watermelon slices
- Place the watermelon slices on the hot grill, positioning them horizontally on the grates. Grill each side for about 2-3 minutes, until grill marks appear and the flesh begins to brown and soften.1 inch thick watermelon slices
- Use tongs to flip the slices and continue grilling until both sides are charred and juicy, with visible caramelization and softening of the fruit.1 inch thick watermelon slices
- Transfer the grilled watermelon to a serving plate. Sprinkle generously with salt and drizzle with vinegar for added flavor contrast. Serve immediately.1 inch thick watermelon slices
Notes
Who knew that watermelon could pick up this much personality? I’ll probably forget all about plain slices now. Might throw some feta or herbs next time—who knows. But for tonight, I just wanna sit with this smoky-sweet mess and wonder why I don’t do this more often.
