Juicy watermelon turns sweet and spicy in an unexpected way – grilled until smoky and caramelized at the edges, then finished with nutty tahini, a squeeze of lime and a hit of chili crisp.
Ingredients
- 1 small seedless watermelon
- 3 Tbsp. olive oil
- 1 lime
- 3 Tbsp. tahini
- 1 Tbsp. honey
- 2 Tbsp. Fly by Jing Sichuan Chili Crisp
- Fresh chopped mint, to garnish
Steps
- Cut the watermelon into 8–10 wedges and arrange on a platter. Pat wedges dry with paper towels. Brush lightly with oil and season with salt.
- Heat a grill or grill pan over medium-high. Cook watermelon until lightly charred and caramelized, 3–4 minutes per side. Transfer to platter.
- Into a small bowl, grate 2 teaspoons zest and squeeze 2 tablespoons juice from lime. Whisk in tahini, honey and 1 tablespoon water. Season with salt and pepper.
- Drizzle tahini mixture over charred watermelon, then top with chili crisp. Garnish with chopped mint to serve.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- sweet and spicy
- Fresh Magazine July August 2026
- grilled watermelon
- summer recipe
- easy recipe
- guiding star
- swicy
- charred watermelon
- chili crisp
- barbecue side dish