Watermelon is a southern staple in the summertime, and watermelon seed spitting contests abound. As a child growing up in Arkansas, I was enthralled with seeing watermelon plants growing in what seemed like only days after spitting in the yard. At our Hot Springs, Arkansas inn delicious summer breakfast appetizers include a melon & mint compote, watermelon wedges, and now we’ve added a striking new twist. Grilling the watermelon enhances the watermelon, and adds a hint of smoky goodness.
6 watermelon wedges, cut 1 1/2 inches thick
1/3 cup canteloupe, diced
1/3 cup watermelon, diced
1/3 cup mango, diced
1 tablespoon fresh mint, finely chopped
Slice watermelon and cut into wedges. Preheat grill. (I use a stove-top grill). The grill should be very hot to achieve a quick sear–not to cook the watermelon. Sear the watermelon, and turn over. Quickly sear on this side, then remove promptly from the grill.
The key to grilling the watermelon is to sear each side quickly over high heat. If the watermelon is cooked too slowly and heats the interior of the watermelon slice, you’ll end up with a shrunken slice of mushy watermelon. This is bad! But a quickly seared watermelon is beautiful and ever so tasty.
To serve, plate each slice and top with a large spoonful of mango salsa, a dollop of creme fraiche, and a mint sprig.
Lookout Point Lakeside Inn
Eight Broads in the Kitchen