Grilled watermelon


  • ½ watermelon
  • ½  dl Shiso Purple vinegar
  • ¼  cup beetroot juice
  • ½ dl soy sauce
  • ¼ dl sugar water
  • ¼ dl grape seed oil
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup of raspberries
  • 1 cup Melissa Cress
  • 1 cup of Bean Blossom
  • 1 cup Shiso Purple Leaves


  • Peel the watermelon and cut it into pieces.
  • Make a marinade of ¼ Shiso Purple vinegar, the beet juice and the soy sauce, mix it well with the watermelon and put it in the refrigerator for at least 6 hours under pressure or infuse it once in a vacuum machine.
  • Marinate the fruit in the sugar water mixed with the remaining Shiso Purple vinegar.
  • Grill the watermelon on the BBQ at 210°C until tender for about 10 minutes with the lid on.
  • Dress the watermelon with Shiso Purple Leaves, the red fruit, the Melissa Cress and the Bean Blossom.

Recipe: Leonard Elenbaas (BBQ Pitmaster Community) en Eric Miete

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