Grilled Watermelon Balsamic Glaze
A refreshing appetizer or light dessert combining the sweetness of grilled watermelon with a tangy balsamic glaze, perfect for summer gatherings.
Ingredients
Watermelon Preparation
- 1 small small seedless watermelon (approx. 4.5–5.5 kg), thoroughly washed Cut into rounds 2.5 cm thick
Balsamic Glaze
- 60 ml extra virgin olive oil
- 30 ml balsamic vinegar
- 15 ml honey or maple syrup Adjust sweetness to taste
- 5 ml freshly squeezed lime juice
- 2.5 ml fine sea salt
- 1.25 ml freshly ground black pepper
Toppings
- Crumble feta cheese
- Fresh mint leaves
- Fresh basil leaves
- Chili flakes
- Balsamic glaze For drizzling
Instructions
Preparation
- Cut off both ends of the watermelon and stand it upright. Trim away the rind vertically, then slice into rounds 2.5 cm thick.
- Blot each slice with paper towels to remove excess moisture.
- Combine olive oil, balsamic vinegar, honey or maple syrup, lime juice, sea salt, and black pepper in a bowl. Whisk until smooth and fully emulsified. Adjust seasoning to taste.
Grilling
- Preheat grill to medium-high (190–230°C). Clean and lightly oil the grates for nonstick results.
- Brush both sides of each watermelon slice evenly with the prepared balsamic glaze.
- Arrange watermelon slices directly on the hot grill. Cook for 2–3 minutes per side, until grill marks develop and the flesh is slightly softened. Move slices to cooler grill areas if flare-ups occur.
- Transfer grilled slices to a clean serving platter.
- While still warm, top with feta, mint, basil, chili flakes, or additional balsamic glaze as desired.
Serving Suggestions
- Pair with a light arugula salad and a glass of chilled white wine or serve alongside grilled chicken or shrimp.
- Drizzle some extra balsamic glaze over the top for added flavor.
Notes
To store leftover grilled watermelon, keep it in an airtight container in the refrigerator for up to 2 days. Reheat briefly on the grill to restore warmth. Freezing is not recommended. Use a thermometer for grilling perfection, and feel free to experiment with different herbs.