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Char-Grilled Watermelon

Yield 24 480-g. servings


  • 6.8 Kg. Red seedless watermelon
  • 4.25 L. Water
  • 1.18 L. Unseasoned Rice Wine Vinegar
  • 542 g. GFS Granulated Cane Sugar
  • 3 Tbsp. Kosher Salt
  • 175 ml. Primo Gusto Extra Virgin Olive Oil
  • 360 g. Feta Cheese Crumbles
  • Savoury Lime Vinaigrette


      • 12 ct. Limes
      • 1.41 L. Primo Gusto Extra Virgin Olive Oil
      • 250 mL GFS 35% Heavy Whipping Cream
      • GFS Iodized Salt, to taste


      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

      1] Remove zest from limes using a microplane.

      2] Juice the limes through a strainer. Place 118 mL of lime juice and 2 Tbsp. of zest in a stainless-steel mixing bowl.

      3] Add olive oil and heavy cream to the juice mixture and whisk thoroughly. Season to taste with salt and pepper. 4] Transfer to a nonreactive storage container. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 5°C, or below.

    720 ml. Savoury Lime Vinaigrette
  • 240 g. Markon Basil


1. Remove the dark layer of skin from the watermelon with a vegetable peeler and discard. Slice in half. Slice the halves into quarters. Remove the watermelon from the rind and save for pickling. Slice into 1.27 cm.-thick triangles widthwise. Stack in a storage container. Cover, label, date and refrigerate for future service.

2. Scrape any excess watermelon off of the rind with a spoon. Slice into 1.27 cm.-wide strips. Slice the strips into small squares. Place in a pot of boiling water. Cook up to 10 minutes or just until tender. Pour in a colander. Allow to drain. Spread out on a parchment-lined sheet pan to cool. Place in a stainless-steel bain-marie.

3. Place the water, rice vinegar, sugar and salt in a nonreactive sauce pot. Bring to a boil. Simmer 4–5 minutes. Immediately pour the hot brine over the top of the rind. Cover completely. You will need 675 ml. of brine per pound of rind.

To prepare à la carte:

1. Brush 240 g. of watermelon on both sides with olive oil. Place on a heated char-grill. Grill on both sides until just warmed through.

2. Ladle 30 ml. of savoury lime vinaigrette onto the centre of a serving plate. Place the melon on the plate. Sprinkle 15 g. of feta and 30 g. of rind over the top of the melon. Place a basil sprig on the plate next to the melon.