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Hot-Sweet Grilled Watermelon

Photo: Jennifer Causey
Active time 17 mins
Total time 37 mins
Yield

Serves 10 (serving size: 2 wedges)

Chef Tim Love likes to use guajillo chile powder here, which provides moderate heat and lightly toasted flavor. Cayenne or chipotle powder will work here as well. Make sure the grill is very hot when you add the watermelon, or the slices will steam instead of caramelize and char. Kosher salt is fine, but if you have Maldon sea salt, it’s even better, adding a little crunch with each briny burst of flavor.

Ingredients

  • 1 small seedless red watermelon (about 5 lb.)
  • 2 lemons
  • 3/4 teaspoon kosher salt
  • 1 teaspoon guajillo chile powder or ground red chile powder

Nutrition Information

  • calories 71
  • fat 0.7 g
  • satfat 0.2 g
  • monofat 0.2 g
  • polyfat 0.3 g
  • protein 1 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 156 mg
  • calcium 17 mg
  • sugars 16 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat grill to high (about 500°F).

  2. Slice watermelon crosswise into 5 (1 1/2-inch-thick) slices. Cut each slice into quarters to make 20 wedges. Grate 2 tablespoons lemon rind from lemons; set aside. Slice lemons into 1/2-inch-thick slices.

  3. Add watermelon wedges and lemon slices to grill grate; grill 1 minute on each side or until nicely charred. Place watermelon on a serving platter. Squeeze juice from a few charred lemon slices over watermelon; add remaining slices to platter. Sprinkle watermelon evenly with salt, chile powder, and lemon rind.