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Foods; Grilled WHAT?!

  • Posted by: TORU
  • 2009-09-15 Tue 11:50:03
  • Foods(食)

Grilled what?

It was amazing experience. When we visited our frend's boarding house in Vancouver BC in Canada, the house owner cooked some Indian foods and grilled watermelon.

Grilled WHAT? - Grilled watermelon! Sounds odd!

Have you ever eaten grilled watermelon, YAKI-SUIKA?
It was my first. Also, my wife had never had it.

1)Cut watermelon into circular slice 1 inch thick.
2)Grill this circlular slice on BBQ grill.
3)Grill to desired doneness- Rare, medium-rare, medium, medium-well or well-done...
4)Pour sause balsamic vinegar on the grilled watermelon as desired.



Umm...,this was tastes a strange...
It could use a little pepping, it will become more interesting taste.


And I have searched more recipe...and I found the following recipe.

Grilled water melon with caramelized sugar;
Sprinkle one side of each 1-inch-thick wedge with sugar and place on the grill, sweetened side down, until sugar caramelizes, about 3 minutes. (Do not flip.) Remove from grill.


recipe from Chicago tribune

Grilled Watermelon Salad

1)Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
2)Grill the watermelon slices for 2 minutes, then turn over and grill for 2 minutes, until slightly caramelized on both sides. Transfer to a plate and refrigerate for about 10 minutes, until slightly chilled.
3)Meanwhile, combine the onion, feta cheese and olives in a medium mixing bowl.
4)Cut the chilled watermelon into 1 1/2-inch cubes (discarding the rind), then add to the bowl, tossing lightly to combine.
5)Whisk together the oil and vinegar in a small bowl; add the salt and pepper. Pour the vinaigrette over the ingredients in the bowl, tossing to combine. Cover and refrigerate for at least 1 hour and up to 3 hours to marinate.
6)To serve, divide the spinach among individual plates. Spoon the watermelon mixture over the spinach, reserving some of the vinaigrette to drizzle on the plate. Sprinkle basil and mint to taste on each salad and serve immediately.


2 large slices seedless watermelon, about 1 1/2 inches thick (cut from the center)
1 medium red onion, cut into very thin strips (julienne)
1 cup crumbled feta cheese
1 1/2 cups pitted kalamata olives, cut in half
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 to 16 ounces baby or tender spinach, stemmed, washed and dried
1 to 2 tablespoon finely chopped basil leaves, for garnish
1 to 2 tablespoon finely chopped mint leaves, for garnish

recipe from The Washington Post, July 18, 2007


more recipe;

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