Okay, hear me out. Grilling watermelon. It sounds a little bit… odd, right? Watermelon is the quintessential cool, crisp, refreshing antidote to blazing summer heat. We associate it with sticky fingers at picnics, spitting seeds (or enjoying the seedless varieties), and that instant hydration hit. Taking this icon of coolness and throwing it onto a fiery grill seems almost counterintuitive, maybe even disrespectful to the fruit itself. But trust me on this one. Applying heat to watermelon transforms it in a way that’s unexpected and surprisingly delicious. It’s a culinary curveball worth catching.
Forget everything you think you know about watermelon for a second. When it hits those hot grates, magic happens. The natural sugars within the fruit – that fructose sweetness we love – begin to caramelize. This doesn’t just mean it gets sweeter; it means the sweetness deepens, becoming richer, almost smoky, taking on a completely new dimension. The high water content means it doesn’t dry out easily, but the texture does change. It softens slightly, becoming tender and juicy in a different way, less crisp but wonderfully yielding. The grill marks aren’t just for show either; they add a charred, smoky flavour that contrasts beautifully with the inherent sweetness.
So, Why Bother Grilling Watermelon?
Beyond the flavour transformation, grilling watermelon opens up a whole new world of serving possibilities. It bridges the gap between sweet and savory applications far more readily than its raw counterpart. Think about it:
- Intensified Sweetness: As mentioned, the sugars caramelize, creating a deeper, more complex sweetness than you get straight from the rind.
- Smoky Undertones: The grill imparts a subtle (or not-so-subtle, depending on your grill and technique) smokiness that adds an intriguing layer of flavour.
- Textural Intrigue: It moves from crisp and granular to tender and slightly toothsome. It holds its shape but offers a softer bite.
- Temperature Contrast: Serving warm grilled watermelon alongside cool elements (like cheese, herbs, or even ice cream) creates a fantastic temperature play in your mouth.
- Versatility: It can be an appetizer, a side dish, part of a main course salad, or even a dessert. Its newfound character makes it pair wonderfully with ingredients you might not typically associate with raw watermelon.
Selecting Your Star Player: The Watermelon
Not just any watermelon will do for grilling, though most will work reasonably well. You want to start with a good quality fruit. Look for one that feels heavy for its size – a good sign of juiciness. It should have a creamy yellow spot on one side (the field spot), indicating it ripened nicely on the vine. Give it a tap; a deep, hollow sound is what you’re listening for. While ripeness is key for flavour, you also want it to be firm. An overly soft or mealy watermelon won’t hold up well to the heat and might disintegrate on the grill.
Seedless varieties are generally preferred simply for convenience, saving you the step of picking out seeds before or after grilling. However, if you have a seeded watermelon, it will work just fine; you’ll just need to deal with the seeds at some point. The most important consideration is how you cut it.
Prep School: Getting Your Watermelon Grill-Ready
The goal here is to create pieces that are easy to handle on the grill and substantial enough to withstand the heat. About one inch thick is the sweet spot.
Cutting Techniques
- Wedges: The classic cut. Slice the watermelon in half, then into quarters, and then cut one-inch thick wedges from the quarters. You can leave the rind on for easier handling, or trim it off. Leaving it on provides a natural handle but means less grilled surface area.
- Steaks or Rounds: Cut the watermelon into large, one-inch thick cross-section rounds. Then, you can cut these rounds into halves or quarters to make “steaks.” This gives you nice, large surfaces for prominent grill marks. Rind removal is usually preferred for steaks.
- Cubes: Cut the watermelon flesh into one-inch cubes. These are great for skewers, perhaps alternating with other fruits or even halloumi cheese.
Once cut, the next crucial step is to pat the surfaces dry with paper towels. Watermelon is, well, full of water. Excess surface moisture will create steam when it hits the hot grill, hindering the caramelization process and preventing those desirable grill marks. You want searing, not steaming.
At this point, you can proceed straight to the grill, or you can add some minimal seasoning. A very light brush of a neutral oil like canola or grapeseed oil can help prevent sticking and promote browning. A tiny pinch of salt can actually enhance the sweetness. Avoid sugary marinades at this stage, as they can burn easily on the hot grates.
Showtime: The Grilling Process
Alright, your watermelon is prepped, and your stomach is probably rumbling with curiosity. Let’s get grilling.
Heat Management is Key
You’re aiming for medium to medium-high heat. If your grill is too hot, the outside will char and burn before the inside has a chance to warm through and caramelize properly. If it’s too cool, the watermelon will slowly cook and potentially turn mushy, releasing too much water and steaming itself instead of searing. Find that happy medium. For charcoal grills, let the coals burn down to a nice, even glow with a layer of grey ash. For gas grills, preheat to medium-high.
Verified Grilling Success Tips: Always start with clean grill grates to prevent off-flavors and sticking. Oiling the grates just before adding the watermelon provides an extra layer of insurance against sticking. Aim for medium-high heat; this ensures good sear marks develop quickly without overcooking the interior. Don’t overcrowd the grill, allow space for the heat to circulate around each piece.
Oil Those Grates
Even if you oiled the watermelon slightly, oiling the grill grates is highly recommended. Use a paper towel dipped in high-heat oil (like canola or vegetable oil) and, holding it with long tongs, carefully wipe the hot grates.
Placement and Timing
Carefully place the prepared watermelon slices directly onto the hot, oiled grates. Listen for that satisfying sizzle! Now, resist the urge to move them around too much. You want to let them sit undisturbed to develop those beautiful grill marks. Grill for approximately 2 to 4 minutes per side. The exact time will depend on your grill’s heat and the thickness of your watermelon slices.
What are you looking for? You want distinct grill marks seared onto the surface and the watermelon should be heated through, slightly softened but definitely not falling apart. It should still hold its shape well. Use a wide, thin spatula for flipping to support the slice and prevent breakage.
Unlocking the Flavor: Pairings and Serving Ideas
This is where the fun really begins. Grilled watermelon is a fantastic canvas for a variety of flavors, both sweet and savory.
Sweet Sensations
- Simple Drizzle: A touch of honey, agave nectar, or maple syrup enhances the natural caramelized sweetness. A balsamic glaze (either store-bought or homemade by reducing balsamic vinegar) adds a tangy counterpoint.
- Herbal Notes: Fresh mint or basil leaves, roughly chopped or torn, provide a bright, aromatic contrast to the warm, smoky fruit.
- Creamy Companions: Serve warm slices alongside a scoop of vanilla bean ice cream or frozen yogurt for a delightful temperature and texture contrast. A dollop of Greek yogurt or ricotta cheese also works beautifully.
- Spiced Up: A sprinkle of cinnamon or a pinch of cardamom before or after grilling can add warmth.
Savory Surprises
- Salty Cheese: This is a classic pairing for a reason. Crumbled feta cheese or soft goat cheese melts slightly onto the warm watermelon, creating an irresistible salty-sweet combination. Shaved Parmesan or Pecorino Romano can also work.
- Salad Star: Incorporate grilled watermelon chunks or wedges into salads. Combine with arugula, red onion slivers, olives (Kalamata are great), toasted nuts (pistachios or walnuts), and a light vinaigrette. Add some grilled halloumi or chicken to make it a main course.
- Prosciutto Perfection: Drape thin slices of prosciutto over the warm grilled watermelon. The saltiness of the cured meat is fantastic with the sweet, smoky fruit.
- Spicy Kick: A sprinkle of chili powder, smoked paprika, or a chili-lime seasoning blend (like Tajín) adds a gentle heat that complements the sweetness. A drizzle of hot honey is another excellent option.
- Oniony Zing: Thinly sliced red onion or pickled onions provide a sharp bite that cuts through the richness.
Important Note on Texture: Do not expect grilled watermelon to retain the crispness of its raw state. The heating process inherently softens the flesh by breaking down cell walls slightly. Overcooking is the main enemy; it will lead to a mushy, unpleasant texture rather than the desired tender-smoky result. Watch it closely on the grill!
Minor Modifications and Musings
Don’t be afraid to experiment. Try grilling different shapes – thick planks work well too. Threading cubes onto skewers, maybe with pineapple chunks or even cherry tomatoes and halloumi, makes for easy handling and fun presentation. Consider a whisper-light brush of lime juice just before grilling for an added citrus note that brightens everything up.
If you find your watermelon is sticking despite oiling, your heat might be slightly too low, or you might be trying to flip it too soon. Give it another minute to sear properly; often, food will release itself from the grates once a good crust has formed. If it’s truly welded on, gently work a thin metal spatula underneath.
Give it a Go!
Grilling watermelon might sound unusual initially, but the payoff in flavor and texture is genuinely remarkable. It transforms a familiar summer staple into something new and exciting. The interplay of caramelized sweetness, subtle smokiness, and tender texture makes it incredibly versatile, fitting just as easily into a savory salad as it does alongside a scoop of ice cream. It’s easy, it’s fast, and it’s a fantastic way to surprise your taste buds and impress your guests at your next barbecue. So next time you fire up the grill, save a little space for some watermelon. You might just discover your new favorite way to enjoy it.
