As summer time draws near its time to break out the grill and enjoy the great outdoors. But way stop at the main course, most people do not know that deserts can also be cooked on the grill, like this Grilled Watermelon recipie.
Makes 4 servings.
1 watermelon seedless
1 tabl of coarse sea salt, plus some for finishing
2 tablespoons chopped fresh mint
Extra-virgin olive oil
1 Prepare a grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames.
2 Line a rimmed baking sheet with paper towels, then seat a wire rack on top of them.
3 Cut the watermelon into 1¼-inch-thick rounds, then cut the rounds into quarters. Use the 1 tablespoon of salt to season the wedges on both sides, then place them on a wire rack to drain for 20 minutes. Rinse the watermelon and thoroughly pat dry with paper towels.
4 Brush the melon wedges lightly with oil on both sides. Arrange them on the grill grate; cook, uncovered, for 2 to 3 minutes or until light grill marks form. Use tongs to carefully turn them over, then cook, uncovered for 2 to 3 minutes so marks form on the second side.
5 To serve at room temperature, transfer the wedges to a platter; season lightly with more salt and sprinkle with the mint. To serve chilled, cool to room temperature, then cover and refrigerate for 1 to 4 hours.
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