Why Grill Watermelon?
I didn’t start out thinking grilled watermelon was a thing. Honestly, I was just messing around with leftovers. Took a slice, threw it on the grill—resisting the urge to douse it with salt or sugar. The smell hit me first—smoky, sweet, like campfire marshmallows but more complex. The texture? Firmish, with tiny charred bits that stayed juicy inside, almost like a peach, but with the fresh pop of watermelon. It’s weird how much that smoky hint deepens the flavor, almost like it’s been sitting lakeside all afternoon. Right now, with summer hanging on by a thread, using watermelon this way feels like a little secret. Like I stumbled into something that belongs to a different season, but here I am, enjoying it anyway—perfect for a last hurrah before fall.
Grilled Watermelon Slices
Ingredients
Equipment
Method
- Use a serrated knife and cutting board to cut the watermelon into 1-inch thick slices. Remove the rind if desired, or leave it on for easy handling.
- Preheat the grill or grill pan to medium heat (around 350°F). Lightly brush the watermelon slices with a neutral oil, such as vegetable or canola oil, using a basting brush or paper towel.
- Place the watermelon slices directly on the preheated grill grates. Grill for approximately 2-3 minutes per side, watching for good grill marks and slight browning. Flip using tongs when slices develop visible sear lines and start to release easily from the grill grates.
- Cook until the slices are charred with dark grill marks on each side and the watermelon begins to soften slightly, emitting a sweet, smoky aroma.
- Remove the slices from the grill and transfer to a serving platter. Optionally sprinkle lightly with salt for enhanced flavor.
Sometimes the best ideas are the ones you don’t plan. Like turning watermelon into something smoky and unexpected. Just toss, grill, and see what happens. No rules, no fancy tricks—just a moment of, wait, that’s actually good.
