This BALSAMIC HONEY BARBECUED WATERMELON is a simple dish. Most of us love watermelon, it is truly a summer favourite so should be up and booming in the USA at the moment, and well, I can’t let go just yet. I cooked this for a fantastic Valentine’s BBQ I did back in February and stupidly forgot to take photos except at the start. I loved this dish and everything served that night was sensational. We all had a few beverages and well, I forgot the camera 🙂
To make up for my lack of photos of the dish here is a substitute with a pic I took at Freshwater pool the morning of the dinner party. Swam a kilometre in that baby 🙂 Anyway – it’s a pretty filler. Call me a Northern Beaches snob but the beaches are just amazing – this is looking back over Manly and Shelly Beach.
Watermelon has been around since the second millennium BC in Egypt and is thought to have been found originally in Southern Africa growing wild. Believe it or not, it is actually a berry and is 6% sugar and 91% water, hence its perfection on a hot summer’s day. The more than 1200 varieties of watermelon ranging in weight from less than one to more than 90 kilograms; the flesh can be red, orange, yellow or white, most of us would only be aware of the red variety. And now we have some facts about watermelon, let’s cook it!!
YOU WILL NEED:
2 large, round watermelon slices, each cut into 4 triangles – I found a small watermelon and used the lot
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoons honey
balsamic glaze (or vinaigrette) optional
YOU WILL NEED TO:
1) Place your slices into a platter/ plate/ tray so they are all lying flat
2) Dribble the olive oil over all the slices and turn to coat
3) Dribble your honey over and again turn to coat
4) Apply your Salt and Pepper over both sides
5) I prepped mine in the afternoon before the guests arrived and left in the fridge until ready to cook, you can do the same or you can cook it immediately
6) Cook on your grill side of the BBQ, get those sexy char bars onto the flesh – a few minutes each side is more than enough
7) Serve stacked on a plate and drizzle balsamic glaze or vinegar over the top
And because I only have the one photo – here is the full sized one 🙂 I served this dish with the most brilliant pork tenderloin dish – that recipe coming SOON!