Grilled Watermelon with Mascarpone

How to Make Grilled Watermelon with Mascarpone

1. 1

   Step 1: Prepare watermelon and season

   Slice the watermelon into eight 1-inch–thick wedges and pat dry with paper towels to remove excess juice. Lightly brush both sides of each wedge with olive oil and sprinkle with a little flaky sea salt to enhance the sweetness.

   For this step

   • 1 medium (4–5 lb)Seedless watermelon, cut into 8 wedges (about 4–5 lb)
   • 2 tbspExtra-virgin olive oil
   • 1 tspFlaky sea salt
   
2. 2

   Step 2: Make mascarpone topping and toast pistachios

   In a bowl, whisk the mascarpone with 2 tablespoons honey, the lime zest and 1–2 tablespoons lime juice until smooth and slightly airy. Toast the pistachios in a dry skillet over medium heat for 2–3 minutes until aromatic, then roughly chop and set aside.

   For this step

   • 8 ozMascarpone
   • 2 tbspHoney (plus extra for drizzling)
   • 1 mediumLime (zest and 1–2 tbsp juice)
   • 1/3 cupShelled pistachios, toasted and roughly chopped
   
3. 3

   Step 3: Preheat and oil the grill

   Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grates by wiping them with an oiled towel or brushing lightly with oil to prevent sticking.
4. 4

   Step 4: Grill the watermelon

   Place the oiled watermelon wedges on the hot grill and cook 2–3 minutes per side until clear char marks appear and the flesh is warmed but not mushy. Transfer to a platter and let rest 1–2 minutes; grilling concentrates the sweetness and adds a smoky note.
   
5. 5

   Step 5: Assemble and garnish

   Top each warm wedge with a generous dollop of the mascarpone mixture, drizzle a little extra honey if desired, and sprinkle with toasted pistachios and sliced mint. Finish with a pinch of flaky sea salt and a quick squeeze of lime for bright contrast before serving.

   For this step

   • 2 tbspFresh mint leaves, thinly sliced
   

1. Slice the watermelon into eight 1-inch–thick wedges and pat dry with paper towels to remove excess juice. Lightly brush both sides of each wedge with olive oil and sprinkle with a little flaky sea salt to enhance the sweetness.
2. In a bowl, whisk the mascarpone with 2 tablespoons honey, the lime zest and 1–2 tablespoons lime juice until smooth and slightly airy. Toast the pistachios in a dry skillet over medium heat for 2–3 minutes until aromatic, then roughly chop and set aside.
3. Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grates by wiping them with an oiled towel or brushing lightly with oil to prevent sticking.
4. Place the oiled watermelon wedges on the hot grill and cook 2–3 minutes per side until clear char marks appear and the flesh is warmed but not mushy. Transfer to a platter and let rest 1–2 minutes; grilling concentrates the sweetness and adds a smoky note.
5. Top each warm wedge with a generous dollop of the mascarpone mixture, drizzle a little extra honey if desired, and sprinkle with toasted pistachios and sliced mint. Finish with a pinch of flaky sea salt and a quick squeeze of lime for bright contrast before serving.