Grilled Watermelon Skewers
Grilling watermelon augments its natural sweetness and adds hints of smoky goodness. Brushing the watermelon with extra virgin olive oil prevents it from sticking to the grill, and adds layers of flavor, antioxidant wealth, and healthy monounsaturated fatty acids. Seasoning the watermelon with salt balances the sweet and smoky flavors, making it just right. The heat and tang of the pepper jelly glaze adds to this dish’s umami. Some like to crumble a little Chèvre or Feta on top. It’s all good…especially when served with The Cleaver!
In a small non-reactive saucepan, warm the pepper jelly and vinegar. Whisk until blended. Remove from heat and set aside.
Preheat grill to high heat. Brush both sides of each watermelon quarter with olive oil. Season liberally with salt and freshly ground black pepper.
Grill watermelon quarters, without the lid until grill marks appear, about 1 minute per side. Do not overcook or it will become mushy.
Transfer watermelon to serving plates. Drizzle with pepper jelly glaze. Scatter thinly sliced shallots and chopped fresh mint evenly over the watermelon quarters.
Pass the salt and The Cleaver, of course! Serve promptly.