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Grilled Cantaloupe Recipe

American · Side dish · 16 min total

Grilling cantaloupe caramelizes its natural sugars and adds a smoky depth, transforming this fruit into a surprisingly savory-sweet side or dessert.

Ingredients

• 1 ripe cantaloupe, halved and seeded
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh mint, chopped (optional)

Instructions

1. Preheat grill to medium-high heat (about 400°F).
2. Cut each cantaloupe half into 4 wedges (8 wedges total).
3. In a small bowl, whisk together olive oil, honey, salt, and pepper.
4. Brush the cut sides of the cantaloupe wedges with the honey-oil mixture.
5. Place cantaloupe wedges cut-side down on the grill. Grill for 3 minutes without moving.
6. Flip wedges and grill for another 2-3 minutes, until grill marks appear and fruit is slightly softened.
7. Remove from grill and arrange on a platter. Drizzle with any remaining glaze and sprinkle with mint, if using. Serve warm or at room temperature.

Tips

• Choose a cantaloupe that is fragrant and gives slightly at the stem end for best flavor.
• Grilled cantaloupe pairs well with prosciutto or as a topping for salads.
• Leftovers can be stored in the refrigerator for up to 2 days; reheat gently or enjoy cold.

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