Grilled melon


  • 1 Watermelon
  • 1 Liter of water
  • 100 Gram Grate Goods AllBrine No. 1
  • 1 Vanilla pod
  • 500 Grams cream cheese
  • 2 Tablespoons powdered sugar
  • 1 Sliced gingerbread
  • 1 Bush of fresh mint


For 8-20 persons
Preparation: 30 min.
Cooking: 30 min.
BBQ temperature: 180°C


  • Open barbecue or grill
  • Charcoal, briquettes or pellets
  • Firecrackers


  • Fancy a spectacle? Flambé the melon with
  • Also a delicious combination: the melon
    on gingerbread with goat cheese, rosemary and
watermeloen bbq
watermeloen bbq

Step by step

Step 1: Preparations

Dissolve the AllBrine in 1 liter of hot water and let it cool to 5 ̊C.

Slice the melon into 2 to 3 inch thick slices and cut off the skin. Place the melon slices in the brine and refrigerate for 1 to 3 hours

Cut the vanilla pod lengthwise, scrape out the marrow, and mix (with a mixer) the cream cheese and powdered sugar into a smooth cream. Store in the refrigerator.

Fire up the barbecue to 180 ̊C.

Step 2: Grill

Place the melon slices on the grill and grill alternately until there are nice grill marks on them and
they are completely warmed through.
Grill the gingerbread slices alternately on the barbecue.

Step 3: Serve

Cut the melon slices into pieces the size of a slice of gingerbread.

Top a slice of toasted gingerbread with a piece of grilled melon.

Put a spoonful of cold vanilla cream cheese on top. Garnish with mint leaves.