Grilled Bacon Wrapped Watermelon Bites with Mint

How to Make Grilled Bacon Wrapped Watermelon Bites with Mint

1. 1

   Step 1: Cut and season the watermelon

   Trim the watermelon into 1-inch cubes — you want firm, not mushy, pieces so they hold up on the grill. Toss the cubes gently with the lime juice and a light sprinkle of kosher salt, then pat dry on paper towels to remove excess moisture; drier surfaces help the bacon stick and caramelize.

   For this step

   • 4 cupsSeedless watermelon, 1-inch cubes
   • 1 limeFresh lime (juiced)
   • 1/4 tspKosher salt
   
2. 2

   Step 2: Prep bacon, mint and assemble bites

   Cut each bacon slice in half crosswise so you have 24 shorter strips. Lay a fresh mint leaf on a watermelon cube, wrap with a half-slice of bacon (mint tucked against the melon), sprinkle a scant 1/4 teaspoon of brown sugar and a pinch of black pepper onto each bacon-wrapped cube, and secure with a toothpick through the center — this keeps everything together while grilling.

   For this step

   • 12 slicesThick-cut bacon
   • 24 leavesFresh mint leaves
   • 2 tbspLight brown sugar
   • 1/4 tspFreshly ground black pepper
   • 24 countToothpicks
   
3. 3

   Step 3: Chill briefly to set

   Place the assembled bites on a rimmed tray and chill in the fridge for 10 minutes — this firms the bacon and helps the brown sugar adhere so the bites hold their shape on the grill. I do this when I’m prepping ahead and it makes the flipping much easier.
4. 4

   Step 4: Preheat and oil the grill

   Preheat the grill to medium (about 375–400°F / 190–200°C) and oil the grates well so the bites don’t stick — a folded paper towel dipped in oil and rubbed with tongs works great. If you’re using a charcoal grill, bank the coals to one side for gentler, indirect heat.
   
5. 5

   Step 5: Grill the bites until bacon is crisp

   Arrange the bites directly on the grill over medium heat and cook 6–8 minutes, turning every 1–2 minutes so the bacon crisps evenly and the watermelon gets a little caramelized at the edges. Watch closely — bacon cooks fast and you want crisp edges without melting the melon into mush.
   
6. 6

   Step 6: Rest, garnish and serve

   Transfer the finished bites to a paper-towel-lined plate to drain for a minute, then plate and garnish with a few extra torn mint leaves or a light squeeze of lime if you like. Serve warm as a surprising sweet-and-salty appetizer — they’re best the day you grill them, but you can prebake bacon and assemble ahead for faster grilling.
   

1. Trim the watermelon into 1-inch cubes — you want firm, not mushy, pieces so they hold up on the grill. Toss the cubes gently with the lime juice and a light sprinkle of kosher salt, then pat dry on paper towels to remove excess moisture; drier surfaces help the bacon stick and caramelize.
2. Cut each bacon slice in half crosswise so you have 24 shorter strips. Lay a fresh mint leaf on a watermelon cube, wrap with a half-slice of bacon (mint tucked against the melon), sprinkle a scant 1/4 teaspoon of brown sugar and a pinch of black pepper onto each bacon-wrapped cube, and secure with a toothpick through the center — this keeps everything together while grilling.
3. Place the assembled bites on a rimmed tray and chill in the fridge for 10 minutes — this firms the bacon and helps the brown sugar adhere so the bites hold their shape on the grill. I do this when I’m prepping ahead and it makes the flipping much easier.
4. Preheat the grill to medium (about 375–400°F / 190–200°C) and oil the grates well so the bites don’t stick — a folded paper towel dipped in oil and rubbed with tongs works great. If you’re using a charcoal grill, bank the coals to one side for gentler, indirect heat.
5. Arrange the bites directly on the grill over medium heat and cook 6–8 minutes, turning every 1–2 minutes so the bacon crisps evenly and the watermelon gets a little caramelized at the edges. Watch closely — bacon cooks fast and you want crisp edges without melting the melon into mush.
6. Transfer the finished bites to a paper-towel-lined plate to drain for a minute, then plate and garnish with a few extra torn mint leaves or a light squeeze of lime if you like. Serve warm as a surprising sweet-and-salty appetizer — they’re best the day you grill them, but you can prebake bacon and assemble ahead for faster grilling.