This easy grilled watermelon makes the perfect grilled fruit dessert for any cookout, potluck, or party.
These watermelon wedges are grilled hot and fast, drizzled with a delicate simple syrup, and garnished with mint. A refreshing, delicious summer dessert. Make this grilled fruit dessert 3-4 hours beforehand, cover and store in your fridge, and serve it cold. For this recipe we use a medium-sized seedless watermelon. However, if you cannot find one in your area, you can use the seed variety.
Why grill watermelon?
Grilling watermelon slices is one of the best ways to bring out the natural sweetness of the fruit while adding a light touch of smoke. Serve grilled watermelon as a dessert, or chop it up and use it in salsa or salads.
What does grilled watermelon taste like?
Grilling changes the texture from grainy to chewy. The cooking process also helps caramelize the surface, yielding a sweet, smoky finish. Sprinkle with a little salt before grilling if you intend to use the watermelon in savory dishes.
Ingredients
- 1 seedless watermelon
- Water
- Granulated sugar
- Mint leaves
- Powdered ginger
- Salt
How to make it
- Simmer sugar and water over medium heat for 1 minute, stirring often. Add 3 mint leaves, ginger, and salt, and gently stir through.
- Once the syrup reaches a honey or corn syrup consistency, it is done. Promptly remove from the heat, remove mint leaves, cover the pot and set aside.
- Preheat your grill to 450 degrees or high heat. Oil your grill grates right before putting on the watermelon.
- How to oil your grill: First, clean your grill grates to remove debris or minor rust build-up. Fold a paper towel to form a small square. Secure with outdoor cooking tongs, dip the paper towel into a high smoke point oil (olive, avocado, etc.), and glide it across the grill grates. Repeat this process 2-3 times.
- While the grill is heating, prepare your watermelon.
Cutting Watermelon
- Cut off the rounded edges on each side, and stand the watermelon upright. Slice the watermelon in half lengthwise. Next, cut into 1″ thick sliced, and cut each of those slices in half, to form triangle-shaped wedges. Blot them with paper towels to remove excess moisture.
Grilling
- Place wedges on the grill and cook for 2 minutes per side or until they develop char marks.
- Promptly remove and place them onto a large serving platter. Drizzle with simple syrup, garnish with chopped mint, and serve.
- You can also grill the fruit 3-4 hours ahead of time and store them in a large airtight container in the refrigerator.
- 1 medium ripe seedless watermelon
- 1 1/4 cups of water
- 1 1/4 cups granulated sugar
- 9 large mint leaves 3 for simple syrup, 6 finely chopped
- 1/8 teaspoon powdered ginger
- pinch of salt
Simmer sugar and water over medium heat for 1 minute, stirring often. Add 3 mint leaves, ginger, and salt, and gently stir through.
Once the syrup reaches a honey or corn syrup consistency, it is done. Promptly remove from the heat, remove mint leaves, cover the pan and set aside.
Preheat your grill to 450 degrees or high heat. Oil your grill grates right before putting on the watermelon.
While the grill is heating, prepare your watermelon.
Cut off the rounded edges on each side, and stand the watermelon upright. Slice the watermelon in half lengthwise. Next, cut into 1″ thick slices, and cut each of those slices in half, to form triangle-shaped pieces.
Place watermelon wedges on the grill and cook for 45-60 seconds per side, or until they develop chark marks.
Promptly remove and place them onto a large serving platter. Drizzle with simple syrup, garnish with chopped mint, and serve.
Calories: 193kcal | Carbohydrates: 49g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 425mg | Fiber: 2g | Sugar: 44g | Vitamin A: 2166IU | Vitamin C: 31mg | Calcium: 28mg | Iron: 1mg
