Charred Watermelon with Balsamic Glaze and Fresh Herbs (Print version)
Juicy watermelon wedges grilled until lightly smoky, then finished with balsamic glaze, lime, mint, basil, and flaky salt.
# Ingredients:
For the watermelon
01 -
1 small seedless watermelon, about 5 lb (2.25 kg), cut into 1-inch wedges or slabs
02 -
1 tablespoon extra virgin olive oil, plus more for the grill grates
For the balsamic glaze
03 -
2 tablespoons balsamic vinegar
04 -
1 tablespoon maple syrup
05 -
1 tablespoon fresh lime juice
06 -
1/2 teaspoon fine sea salt
07 -
1/4 teaspoon freshly ground black pepper
For finishing
08 -
2 tablespoons torn fresh mint leaves
09 -
2 tablespoons torn fresh basil leaves
10 -
Flaky salt, to taste
11 -
Pinch of chili flakes, optional
12 -
Extra balsamic glaze for drizzling, optional
# Instructions:
01 -
Cut the watermelon into thick wedges or slabs. Pat both sides dry with paper towels, then set them on a tray while the grill heats.
02 -
Whisk the balsamic vinegar, maple syrup, lime juice, fine sea salt, black pepper, and 1 tablespoon olive oil until smooth and glossy.
03 -
Preheat a grill or grill pan to medium-high heat. Clean the grates and oil them lightly to help the watermelon release.
04 -
Brush the watermelon lightly on both sides with the balsamic mixture. Do not soak the fruit or the glaze may burn before the watermelon chars.
05 -
Grill the watermelon for 2 to 3 minutes per side, turning once, until deep grill marks form and the edges soften slightly.
06 -
Transfer the warm watermelon to a rimmed platter. Drizzle with extra balsamic glaze if desired, then scatter with mint, basil, flaky salt, and chili flakes. Serve right away.
# Good to know:
01 -
Best served immediately while the watermelon is warm and juicy.
02 -
Use maple syrup instead of honey to keep the recipe vegan.
03 -
A grill pan works well if you do not have an outdoor grill.