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In a story about cooking with fruit for Juneteenth, writer Nicole A. Taylor drew on her memories of a ripe, perfect watermelon enjoyed in Austin, Texas to create her recipe for Grilled Watermelon with Chamomile-Cocoa Salt. In this quick-grilling snack, watermelon wedges take on a slightly smoky flavor from the grill that's enhanced by a toasty, crunchy spice blend of benne seeds, chamomile, fennel, and cocoa. Benne seeds have a more robust, slightly bitter flavor than their cousins, sesame seeds; either are delicious in this recipe.

Nicole A. Taylor
June 2021

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Credit: Photo by Jessica Pettway / Food Styling by Micah Morton / Prop Styling by Paola Andrea

Recipe Summary test

active:
10 mins
total:
20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grind benne seeds, chamomile blossoms, fennel seeds, and cocoa using a mortar and pestle or spice grinder until blossoms are roughly broken up and evenly incorporated. Set aside. 

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  • Preheat a gas or charcoal grill to high (450°F to 500°F). Brush one side of watermelon wedges evenly with oil. Place wedges, oiled side down, on un-oiled grill grates. Sprinkle tops of wedges evenly with about 2 teaspoons chamomile mixture. Grill, uncovered and undisturbed, until grill marks form on bottom, 2 to 3 minutes. Remove watermelon from grill, and arrange, charred side up, on a large platter. Sprinkle watermelon evenly with flaky sea salt and remaining (about 2 teaspoons) chamomile mixture. 

Make Ahead

Chamomile mixture can be stored in an airtight container at room temperature up to 1 week.

Note

Find benne seeds and dried chamomile blossoms at specialty stores or online at foodsofnations.com

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