Caribbean grilled watermelon with scotch bonnet dressing

The transplanted African tradition meeting the Caribbean heat: thick watermelon slices seared over charcoal until the edges caramelise, dressed with scotch bonnet pepper sauce and fresh lime

Origin: Jamaica and Barbados, English-speaking Caribbean

From the journey of Watermelon.

Enslaved West Africans, transported across the Atlantic to the plantation islands of the Caribbean, brought with them knowledge of watermelon cultivation and the West African tradition of pairing sweet fruit with intense heat from chilli peppers. On Barbados, Jamaica, and the other English-speaking islands, watermelon spread rapidly through the provision grounds where enslaved people grew supplementary food for their own survival. The scotch bonnet (Capsicum chinense), originally from the Amazon basin and introduced to the Caribbean by indigenous peoples long before European contact, became the defining chilli of Caribbean cooking: intensely hot, fruity, and floral, with a flavour that is simultaneously burning and fragrant. Grilling the watermelon briefly over charcoal draws on the Caribbean tradition of cooking fruit over wood fire: the edges caramelise and the flesh softens slightly, concentrating the sugar and adding a faint smokiness. The dressing transposes the West African tradition of heat-and-sweetness flavour pairing directly onto the Caribbean fruit.

Ingredients

base

1.5 kg watermelon, cut into thick slices about 3cm thick with the rind left on (gives structural support on the grill)

grilling

1 tbsp neutral oil (vegetable or sunflower) for brushing the grill

dressing

1 whole scotch bonnet pepper, seeds removed for moderate heat (or kept in for full heat), very finely diced
2 large limes, zested and juiced
2 tbsp cane vinegar or good white wine vinegar
1 tbsp honey or soft brown sugar
2 tbsp extra virgin olive oil

seasoning

0.5 tsp flaky sea salt

garnish

1 large handful fresh coriander or mint leaves, roughly torn, to garnish

Method

Mix together the finely diced scotch bonnet, lime zest and juice, cane vinegar, honey, and olive oil in a small bowl. Season with salt and stir to combine. Taste: it should be hot, sour, sweet, and intensely lime-forward. Set aside.
Heat a charcoal grill or ridged griddle pan over very high heat until smoking. Brush the grill bars or griddle surface lightly with oil.
Place the watermelon slices on the grill. Cook for 2 to 3 minutes on each side, without moving, until grill marks form and the cut flesh edges begin to caramelise and darken.
Remove the grilled watermelon slices to a serving platter. Immediately spoon the scotch bonnet dressing generously over the hot fruit.
Scatter with fresh coriander or mint leaves and serve immediately.

Notes

Scotch bonnet peppers are available at Caribbean and West African food stores throughout the UK and Australia. If unavailable, habanero peppers are botanically close (also Capsicum chinense) and provide a very similar fruity heat. The grilled watermelon is also excellent served cold the following day, with the dressing having had time to soak in further. Cane vinegar is available at Caribbean grocery stores; white wine vinegar or apple cider vinegar are acceptable substitutes.

The Gastrographer

Name: Caribbean grilled watermelon with scotch bonnet dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: English-speaking Caribbean
Ingredients: 1.5 kg watermelon, cut into thick slices about 3cm thick with the rind left on (gives structural support on the grill); 1 tbsp neutral oil (vegetable or sunflower) for brushing the grill; 1 whole scotch bonnet pepper, seeds removed for moderate heat (or kept in for full heat), very finely diced; 2 large limes, zested and juiced; 2 tbsp cane vinegar or good white wine vinegar; 1 tbsp honey or soft brown sugar; 2 tbsp extra virgin olive oil; 0.5 tsp flaky sea salt; 1 large handful fresh coriander or mint leaves, roughly torn, to garnish

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control