I mean, come on, 2017. You’ve really snuck up on us now.
How is it already mid-JUNE?! How are we already into the second half of the year?
I thought this warrants some acknowledgement, and some super summery watermelon action here on the blog ???
Did you know that I only have ONE other watermelon recipe here on Savory Nothings? I thought it would be about time to add some company to this ancient Melon Cucumber Fruit Salad with Mint.
When I made this recipe for the blog, I envisioned myself writing up the post on the porch, in the warm summer sun, sipping on summer’s adult beverage of choice (YES WAY, WATERMELON FROSÉ, let me have my #basic side, please and thank you).
But a) I write my posts early in the morning on my posting days, so Frosé seems a little out of place.
And b) there’s everything BUT the summer sun out today, but alas, let’s just pretend I’m as much in summer mode as this recipe.
Now about this grilled watermelon thang… Bear with me, if you find it too strange.
You know how grilled pineapple is pretty much the most epic part of any barbecue party? I mean, next to campfire chocolate bananas.
(I’m as much a grandma as I am a 20-something basic white girl, sheesh.)
With pineapple it’s the darker the better, grilling basically turns it into a sweet and caramell-y, sticky, uber-wonderful slice of tropical awesomeness.
So naturally I assumed it would be the same with watermelon. WRONG!
Now don’t run away, I wouldn’t be sharing this recipe with you if I didn’t think it to be perfect.
But, here it is: Watermelon does not turn into caramelized beauty if left on the grill too long. It turns into warm cucumber.
So what it needs is a fast and insanely hot blast on the grill, just to get that charred, smoky flavor. Do not grill it for too long, or you’ll turn it into limp cucumber.
I warned you.
But if you just let it become smoky and fire-licked, it will taste so amazing.
And then comes the salt. Adding salt to fruit is something one of my husband’s students inspired me to do.
She’s from Brazil and is a huge promoter of adding salt to mango. So I thought – why not try it with watermelon? And it adds something truly special.
You can use any salt, but of course a large flake sea salt will add a little extra salty crunch.
And you could technically add the walnuts into a pan with the honey to caramelize, which would probably take this to the next level, but it’s summer and I’m a lazy cook even more so when it’s hot out.
So, up to you, but my grilled watermelon is staying basic, drinking Frosé and all.
There’s also a little lime juice for some zing, and if you’re thinking “lime juice and salt, where’s the tequila?” – well, I’m saying your mind is working in brilliant ways.
And if you want to know the reason why I’m NOT adding tequila (I mean, apart from my kids), you need to go back to a night out in approximately 2011 and take one look at me and you’ll know forever. Ahem.
Watch the grilled watermelon recipe video here:
Get the printable grilled watermelon recipe here:
Salted Grilled Watermelon
- 1/2 watermelon, sliced into triangles
- olive oil or coconut oil for brushing
- 2-3 limes juice only
- 2 tablespoons honey
- sea salt to taste
- 1 handful crushed walnuts
- 1 handful mint leaves
- Brush the watermelon triangles with olive oil. Grill on a hot grill just until charred. Do not overcook.
- Drizzle with lime juice and honey, sprinkle with sea salt and crushed walnuts and garnish with fresh mint.