It makes this already cooling snack, all the more perfect for a hot summer day.
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And finally, the watermelon recipe. 🙂
- 2 tablespoons grapeseed oil
- 1 teaspoon chile paste I like Sambal Oelek
- Zest of 1/2 of a lime
- Juice of 1/2 of a lime
- Pinch of sea salt
- 8 small triangular wedges of seedless watermelon about 1/2-inch thick
In a small bowl, combine the oil, chile paste, lime zest and juice, and a pinch of salt.
Place the watermelon slices in one layer on a baking sheet.
Preheat a stove-top or outdoor grill.
Use a whisk to make sure the chile-lime mixture is well blended, and then drizzle about half of it over the watermelon. Flip the slices over, and drizzle the rest on the other side.
Once the grill is very hot, add the watermelon slices, being sure there is at least an inch or so between them. (If you don't hear a sizzling sound when the fruit hits the grill, it's not hot enough. Wait for the sizzle!)
Grill just long enough to mark the watermelon, 1 to 2 minutes. Flip them over, and only grill the other side for about 30 seconds. (We want the watermelon to keep it's crunch.)