Grilled Watermelon with Balsamic Glaze is a refreshing, smoky-sweet summer dish, drizzled with tangy reduction and topped with fresh mint.
Ingredients You’ll Need
You only need a handful of ingredients for this recipe, and each one plays a key role—some add sweetness, some bring contrast, and others a pop of color. Grilled Watermelon with Balsamic Glaze truly lets each component shine.
- Seedless watermelon (4 thick, 1-inch slices): Look for ripe, vibrant watermelon for the most flavor; the seedless variety makes slicing and serving a breeze.
- Balsamic vinegar (¼ cup): This is the backbone of your glaze—opt for a good quality vinegar for rich flavor.
- Honey or maple syrup (2 tablespoons): Either sweetener works beautifully to add complexity and help thicken the glaze.
- Olive oil (1 tablespoon): Brushing the watermelon before grilling keeps it from sticking and helps create gorgeous grill marks.
- Sea salt (1 teaspoon): A sprinkle of salt really brings out the watermelon’s natural sweetness and balances the dish.
- Freshly ground black pepper (½ teaspoon): Don’t skip this—it adds subtle heat and depth without overpowering.
- Fresh mint leaves, chopped (2 tablespoons): Finish with mint for a burst of color and a cooling, herbal contrast that makes the flavors sing.
How to Make Grilled Watermelon with Balsamic Glaze
Step 1: Make the Balsamic Glaze
Start by adding your balsamic vinegar and honey to a small saucepan. Place it over medium heat and bring it to a gentle simmer—don’t rush it! Stir frequently, and in just a few minutes, you’ll see it start to thicken and reduce by half. This thick, shiny glaze will cling deliciously to the watermelon later. Let it cool while you prep the rest.
Step 2: Prepare the Watermelon
Brush both sides of each hefty watermelon slice with olive oil; this prevents sticking and helps the grill impart those stunning char marks. Sprinkle your slices generously with sea salt and freshly ground black pepper. It’s incredible how just a little seasoning can transform the fruit!
Step 3: Fire Up the Grill
Preheat your grill or grill pan to medium-high heat—you want it good and hot. Place your prepared watermelon slices directly on the grates. Grill for 2 to 3 minutes on each side, just until grill marks appear and the fruit is slightly warmed but still holds its shape. Don’t overcook, or the slices may become mushy.
Step 4: Assemble and Finish
Transfer the grilled watermelon to a serving platter. Drizzle each slice generously with your luscious balsamic glaze, letting it pool and streak over the wedges. Sprinkle chopped fresh mint over the top for a final flourish. Serve right away, when everything looks at its sun-kissed best!
How to Serve Grilled Watermelon with Balsamic Glaze
Garnishes
For a truly eye-catching presentation, don’t be shy with the chopped mint—a little extra adds gorgeous pops of green against the red fruit. A pinch of flaky sea salt or a few crumbles of soft feta or goat cheese also play up that sweet-salty, creamy-tangy combo, taking Grilled Watermelon with Balsamic Glaze to the next level.
Side Dishes
Pair this dish with a savory spread—try it alongside grilled chicken skewers, corn on the cob, or a light quinoa salad. The smoky, juicy watermelon with its sweet-tart finish is a fabulous contrast to anything from simple burgers to fresh green salads.
Creative Ways to Present
Slice your watermelon into triangles or thick wedges and wedge them onto popsicle sticks for a playful walk-around appetizer. Or, for a fancier twist, cut the grilled watermelon into cubes and skewer them with mozzarella balls and basil for a summery, smoky spin on caprese. However you serve it, Grilled Watermelon with Balsamic Glaze never fails to spark conversation and cravings.
Make Ahead and Storage
Storing Leftovers
If you happen to have extra Grilled Watermelon with Balsamic Glaze, store the slices in a single layer in an airtight container in the fridge. Keep the glaze separate if possible and drizzle it on just before serving to maintain the best texture and appearance.
Freezing
Freezing isn’t recommended for this dish, as watermelon’s high water content leads to a mushy texture once it thaws. If you do freeze leftovers, be prepared for a softer, less appealing consistency—still tasty, but best enjoyed fresh.
Reheating
If your leftovers lose a little chill in the fridge, you can briefly rewarm the grilled watermelon on a grill pan or in a super hot skillet for 30 seconds per side. Don’t overdo it—just enough to take the edge off the cold and restore a bit of warmth to the fruit before adding more balsamic glaze.
FAQs
Can I use regular watermelon with seeds?
Absolutely! Just slice around the seeds or remove them for easier eating. Seedless watermelon simply makes for a tidier presentation when serving Grilled Watermelon with Balsamic Glaze.
Is balsamic reduction the same as balsamic glaze?
They’re very similar—both start with balsamic vinegar simmered down to a syrup. Balsamic glaze, like in this recipe, often includes a touch of added sweetener for thickness and shine.
Can I make Grilled Watermelon with Balsamic Glaze indoors?
You sure can! A stovetop grill pan gives excellent results. You’ll still get beautiful grill marks and wonderful caramelized flavor without firing up an outdoor grill.
What if I don’t have fresh mint?
Feel free to swap in fresh basil for a different aromatic twist, or even a pinch of finely chopped rosemary for earthiness. The herbs really brighten up the dish, but you can skip them if you prefer a simpler, more straightforward flavor.
Can I scale this recipe up for a big party?
Absolutely! You can easily double or triple the batch—just work in batches on the grill and make a little extra glaze to keep everyone happy. Grilled Watermelon with Balsamic Glaze is real crowd-pleaser food.
Final Thoughts
There’s something so special about sharing Grilled Watermelon with Balsamic Glaze with your favorite people—the smoky warmth, tangy-sweet glaze, and fresh mint come together in each bite like summer on a plate. Give this recipe a try, and I guarantee it’ll become a highlight of your warm-weather table!
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Grilled Watermelon with Balsamic Glaze Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Grilled Watermelon with Balsamic Glaze is a refreshing, smoky-sweet summer dish, drizzled with tangy reduction and topped with fresh mint.
Ingredients
For the Watermelon
- 4 thick slices (about 1-inch) seedless watermelon
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
For the Balsamic Glaze
- 1/4 cup balsamic vinegar
- 2 tablespoons honey or maple syrup
For Garnish
- 2 tablespoons fresh mint leaves, chopped
Instructions
- Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey (or maple syrup). Bring to a gentle simmer over medium heat, stirring occasionally. Allow the mixture to reduce by about half (3–5 minutes), until slightly thickened. Remove from heat and set aside to cool.
- Prepare the Watermelon: Brush both sides of the watermelon slices with olive oil. Sprinkle evenly with sea salt and freshly ground black pepper.
- Grill the Watermelon: Preheat your grill or grill pan to medium-high heat. Place watermelon slices on the grill and cook for 2–3 minutes per side, or until grill marks appear and the fruit is warmed through but still firm.
- Finish and Serve: Transfer the grilled watermelon to a serving platter. Drizzle generously with the cooled balsamic reduction, sprinkle with chopped fresh mint, and serve immediately while warm.
Notes
- Use seedless watermelon for the best texture.
- Adjust the sweetness of the glaze by varying the amount of honey or using maple syrup for a vegan version.
- Best enjoyed fresh off the grill while warm.
- Try adding a sprinkle of feta cheese or a dash of chili flakes for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: American