Grill stars Why watermelons are best eaten hot

A growing trend among chefs and food enthusiasts has led to the increasing popularity of serving watermelon hot, whether grilled or baked. This shift challenges traditional perceptions of the fruit, which is typically enjoyed cold during summer months. Culinary expert Dominik Flammer, who has spent three decades studying nutrition and culinary traditions, explains how heating watermelon can enhance its texture and flavor, making it a versatile ingredient in modern cuisine. Flammer notes that in high-end kitchens, watermelon is being used in new ways, grilled, roasted, or marinated. When heated, the fruit undergoes a transformation: its texture becomes denser, slightly softer, and less fibrous. A chef from the Canary Islands recently told Flammer that the warmed version tasted better than fresh tuna, highlighting its potential as a gourmet alternative. He recommends baking slices wrapped in aluminum foil at 200 degrees Celsius for an hour, allowing the natural sugars to caramelize. The fruit loses about a third of its weight during this process, resulting in a richer, more intense flavor. To select a ripe watermelon, Flammer suggests looking for a distinct yellow spot on the underside. This mark indicates the fruit spent time ripening on the ground, suggesting it has developed optimal sweetness and aroma. Unlike honey or net melons, watermelon does not lend itself well to scent testing, so visual cues become essential. A clear yellow patch signals readiness, while a missing or pale spot suggests the fruit should be left to mature further. For grilling, Flammer advises slicing off a piece with the rind intact and cooking over high heat for two minutes per side until charred lines appear. A few drops of olive oil and a pinch of salt complete the preparation, yielding a light yet satisfying dish. The combination of smoky flavors and natural sweetness creates a unique taste profile that appeals to adventurous palates. When pairing watermelon with other ingredients, Flammer encourages experimentation beyond classic combinations. Instead of feta cheese, options such as goat’s milk cheese, sheep’s milk cheese, or Gruyère offer interesting contrasts. Herbs like mint, coriander, chives, lemon balm, oregano, sage, thyme, and rosemary complement the fruit’s delicate nature, adding layers of complexity to dishes. The seeds, often discarded, can be consumed by those who enjoy them. For those who prefer seedless varieties, smaller, selectively bred watermelons weighing between two and three kilograms are recommended. These have been cultivated to minimize seed content, offering a cleaner eating experience. This evolving approach to watermelon reflects broader trends in contemporary gastronomy, where traditional foods are reimagined through innovative techniques. As chefs continue to explore new methods of preparation, the humble watermelon is proving to be a valuable ingredient in both everyday meals and fine dining settings. Its adaptability and ability to transform under heat make it a compelling subject for culinary experimentation.