Ingredients Fruits Melon Watermelon Grilled Watermelon with Chamomile-Cocoa Salt 1.8 (5) 4 Reviews 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. By Nicole A. Taylor Nicole A. Taylor Nicole A. Taylor is a James Beard Award-nominated food writer and cookbook author. Her latest book, Watermelon and Red Birds (2022) explores Juneteeth and Black celebrations through recipes and personal memories. A masterful storyteller, she also executive produced “If We So Choose,” a short Southern Food Alliance documentary about the desegregation of the iconic Southern fast food joint The Varsity. Food & Wine's Editorial Guidelines Published on May 20, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Jessica Pettway / Food Styling by Micah Morton / Prop Styling by Paola Andrea Active Time: 10 mins Total Time: 20 mins Servings: 8 Ingredients 2 teaspoons benne or sesame seeds 2 teaspoons dried chamomile blossoms, stems removed 1 teaspoon fennel seeds ½ teaspoon unsweetened cocoa 8 watermelon wedges (1 inch thick and about 7 inches wide along rind) 2 tablespoons grapeseed oil (or any neutral cooking oil) ½ teaspoon flaky sea salt Directions 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. 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. Rate it Print