Grilling and watermelon are a match made in summertime heaven. Grilling adds a little smokiness to the already-sweet fruit, and it’s also incredibly easy—you only need a couple of minutes on each side. The key is using a high heat that will quickly give those photo-worthy grill marks, but not overcook the watermelon to mush.
Start with a three to four-pound ripe seedless watermelon that’s cut into wedges. Keeping it a bit on the smaller side will make it easier to handle on the grill, and it will be the perfect serving size for guests. When selecting a watermelon, look for one with a brown stem (signs of ripeness), webbing on the skin (signs of sweetness), and a creamy yellow underbelly (for extra juice). A firm texture and a hollow sound when tapped are other good indicators that you’ve found a winner.
Prepare a gas or charcoal grill for high heat and brush the grates with oil. In a small bowl, mix together sugar and salt, smoked paprika, and cayenne pepper. Rub both sides of the watermelon with the mixture. Place the wedges on the oiled grates and grill until grill marks appear, about 2 to 3 minutes per side.
Transfer the wedges to a platter and sprinkle with the remaining salt mixture. Serve with a dollop of whipped cream or ice cream and some fresh mint if desired, or get creative by pairing them with other grilled fruits such as strawberries, figs, pineapple, mango, and blackberries.
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