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Watermelon with Honey and Lime

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Makes 2 to 4 servings 1x

Time 10 to 20 minutes

Units Scale

Ingredients

  • 2 1-1 1/2 inch thick watermelon slices, halved
  • Salt
  • 1/4 cup honey
  • Lime wedges for serving

Instructions

  1. If using a gas grill, heat it for medium direct cooking. If using a charcoal grill, after taking dinner off, add more coals if necessary and close the lid until you’re ready to cook. In either case, clean the grates.
  2. Lightly salt the watermelon on both sides, then brush both sides with the honey. Put the slices on the grill directly over the fire. Close the lid and cook, turning once, until the watermelon browns in spots, 4 to 8 minutes per side, depending on how hot the fire is. Transfer to a cutting board. Cut the slices into quarters or smaller wedges. Serve with the lime wedge.

—Recipe from How to Grill Everything

Recipe variations

Cantaloupe with Chile and Lime Hot, sweet, and cool all at the same time: Substitute 4 wedges peeled cantaloupe for the watermelon. Mix 1 teaspoon salt with 1 to 1 1/2 teaspoons pure chile powder (not chili powder). The amount depends on how hot the chile is that you are using and/or how much heat you like. For mild heat, try ancho powder or smoked paprika (pimentón); if you like the burn, add cayenne or chipotle. You can also use red chile flakes or Aleppo pepper. Sprinkle the chile salt over both sides of the melon slices and grill as directed.

Watermelon with Sweet Sour Cream and Blueberries The perfect red, white, and blue dessert for Fourth of July: Combine six tablespoons sour cream, two tablespoons confectioners’ sugar, and one tablespoon fresh lemon juice (or more to taste). Dollop this on the grilled watermelon slices, sprinkle generously with blueberries, and serve.