Watermelon on the grill? It makes a great dessert

Grilled watermelon with mint, lime honey and yogurt
(Kirk McKoy / Los Angeles Times)

Sometimes, the grill can improve everything, even fruit. If you’ve never tried grilled watermelon, it’s pretty amazing. Cut thick wedges from a watermelon (go with seedless), brush them with a little olive oil and grill the wedges until lightly toasted with defined grill marks on each side. The grilling actually enhances the flavors, concentrating them while muting the sweetness and adding a little smokiness. Finish the dish with a dollop of Greek yogurt, fresh lime juice, mint and a drizzle of honey. It’s really that simple.


Total time: 15 minutes | Serves 4 to 6

4 to 6 thick slices seedless watermelon

Olive oil

2 limes, juice and zest


Leaves from 1 bunch fresh mint, thinly sliced

Plain yogurt, preferably Greek-style

Heat a grill over medium high heat until hot. Brush each of the watermelon slices on both sides with olive oil. Grill the slices until barely softened with defined grill marks, about 2 minutes on each side. Remove from heat. Place 1 slice on each serving plate. Drizzle over a little lime juice and honey, then top with a dollop of yogurt. Sprinkle over a little lime zest and mint leaves. Serve immediately.


Each of 6 servings: Calories 92; Protein 3 grams; Carbohydrates 22 grams; Fiber 1 gram; Fat 0; Cholesterol 1 mg; Sugar 19 grams; Sodium 8 mg

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