Grilled Watermelon with Lime

Name: Grilled Watermelon with Lime
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 800 g watermelon (cut into 4 wedges, each about 1-inch thick, rind on); 1 tbsp olive oil; 1 pinch salt (flaky sea salt preferred); 1 pinch black pepper (freshly cracked); 2 pcs lime (halved, for squeezing); 2 tbsp mint (fresh leaves, roughly torn)

RATING

0.0/5

TASTE SCORE

8/10

Juicy watermelon slices charred on the grill until smoky and caramelized, then finished with a squeeze of fresh lime and a sprinkle of flaky salt. The heat intensifies the watermelon's sweetness while adding a subtle savory depth, making this an unexpected summer side dish or light dessert that takes all of 10 minutes.

PREP

COOK

SERVES

1 SLICE

107 cal

SERVINGS

INGREDIENTS

For 4 servings

800 gwatermelon · cut into 4 wedges, each about 1-inch thick, rind on1 tbspolive oil1 pinchsalt · flaky sea salt preferred1 pinchblack pepper · freshly cracked2 pcslime · halved, for squeezing2 tbspmint · fresh leaves, roughly torn

NUTRITION · PER SERVING

107

CALORIES · 1 SLICE

Protein1g · 4%

Carbs19g · 71%

Fat4g · 34%

Fiber2g

Sugar13g

Saturated fat1g

Cholesterol0mg

Sodium39mg

Potassium263mg

Phosphorus29mg

How we calculate →

METHOD · 3 STEPS

prep
Preheat the grill and prep the watermelon.
Preheat a grill or grill pan to high heat, about 450°F to 500°F. Brush both cut sides of each watermelon wedge lightly with olive oil.
TIPMake sure the grill grates are clean and very hot — this ensures clean grill marks and prevents sticking.
grill · ~6 min
Grill the watermelon wedges.
Place the oiled watermelon wedges directly on the hot grill grates. Cook for 2 to 3 minutes per side without moving them, until distinct char marks appear and the fruit is warmed through.
TIPResist the urge to move the wedges before the 2-minute mark — letting them sit undisturbed is what gives you those deep, smoky grill marks.
garnish
Finish with lime, salt, pepper, and mint.
Transfer the grilled watermelon to a serving platter. Squeeze the lime halves generously over the warm wedges, then sprinkle with flaky salt and cracked black pepper. Scatter the torn mint leaves on top and serve immediately.
TIPFlaky salt like Maldon adds a delicate crunch that kosher salt can't match — the contrast between sweet watermelon, smoky char, and crunchy salt is the whole point.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut wedges a full inch thick so they hold their shape on the hot grill without turning mushy.
2
Pat the cut sides of the watermelon dry with paper towels before oiling for better charring.
3
Use a grill brush to oil the grates just before placing the wedges to prevent sticking.
4
If using a charcoal grill, bank the coals to one side for indirect heat in case wedges start to burn.
5
Serve the watermelon within 5 minutes of grilling while the inside is still cool and the outside is warm.
6
Leftover grilled watermelon can be chopped into salsa — just add jalapeño, red onion, and cilantro.

RECIPE VARIATIONS

Adapt it for your goals.

spicy chili lime

Spicy chili-lime

Add a pinch of chili powder or cayenne along with the flaky salt for a sweet-heat twist that cuts through the richness.

herbaceous

Herbaceous

Swap the mint for fresh basil or cilantro and add a drizzle of aged balsamic vinegar for a more complex savory profile.

tangy cheese

Tangy cheese

Crumble feta or cotija cheese over the hot wedges right after grilling — the salty, tangy cheese melts slightly and pairs beautifully with the caramelized fruit.

cocktail style