Grilling watermelon gives it a pleasantly smoky flavor. Here, F&W's Justin Chapple tops slabs of the sweet-smoky fruit with a cumin-spiked avocado salsa; thin slices of jalapeño and lots of fresh herbs finish off the dish.
Slideshow: More Watermelon Recipes
1 Hass avocado, peeled and cut into 1/3-inch pieces
1 cup finely diced hothouse cucumber
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño, plus very thinly sliced jalapeño for garnish (optional)
1/4 teaspoon ground cumin
1/4 cup extra-virgin olive oil, plus more for brushing
One 4-pound watermelon, quartered lengthwise and cut crosswise into 1-inch-thick slabs
1/2 cup cilantro leaves
1/2 cup small dill sprigs
How to Make It
Light a grill. In a medium bowl, gently mix the avocado with the cucumber, lime juice, minced jalapeño, cumin and the 1/4 cup of olive oil. Season the salsa with salt and pepper.
Brush the watermelon slabs with olive oil and season with salt and pepper. Grill over high heat, turning once, until nicely charred on both sides, about 4 minutes total. Transfer to a platter. Spoon the salsa on the watermelon and top with the cilantro leaves, dill sprigs and sliced jalapeño, if using. Serve right away.
Herb-inflected Chilean Sauvignon Blanc.
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Review Body: I wasn't sure about grilled watermelon but so glad I gave it a try- I also added in diced tomatillos to the salsa- so good!
Review Rating: 5
Date Published: 2016-08-22
Author Name: jm83422p
Review Body: I wanted to add tomatillos to the salsa too but forgot to buy them. I don't think I will grill the watermelon next time. My husband and I both agreed that we like watermelon to taste crisp and fresh. We both loved the salsa. Served with the grilled Halibut which I basted with some extra dressing from the salsa.