I've always considered grilled watermelon to be one of those "don't knock it until you try it" summer menu items.  By hitting the grill, watermelon is suddenly transformed into something completely different (in a good way), going from sweet to savory in a matter of minutes.

For this recipe, I pair the beef-like grilled watermelon with two wonderful products from Jacobsen Salt Co. in Portland, Oregon -- Bee Local Hot Honey (infused with the ultra fiery scorpion chili) and Jacobsen Lemon Zest Flake Salt -- to create the perfect balance of flavors.  The end result is something that is perfect as an appetizer, a side dish, or as a savory dessert!

GRILLED WATERMELON WITH SPICY HONEY AND CITRUS SALT

Ingredients

1 small seedless watermelon

Canola spray oil

Balsamic vinegar

Bee Local Hot Honey

Jacobsen Salt Co. Lemon Zest Flake Salt

Fresh mint

Instructions

Prepare grill for medium-high heat cooking, approximately 400 degrees.  Cut watermelon into 1-inch slices then quarter.  Spray both sides of the watermelon slices with canola oil and set on the grill.  Grill watermelon for approximately 4 minutes per side until nicely charred and softened.

Remove watermelon from the grill and arrange slices on a large serving tray.  Drizzle with balsamic vinegar and hot honey.  Sprinkle lemon zest salt over the watermelon then tear several fresh mint leaves by hand then add to the top of the watermelon.  Serve immediately*.

* Note: If you prefer to grill the watermelon ahead of time, simply refrigerate it until ready to serve, topping it with the vinegar, honey, salt, and mint at the last minute.

* Full Disclosure: Honey and salt were provided by Jacobsen Salt Co. for recipe testing purposes.  No further compensation was received for this post.