Slice of Summer

From grill to glass—Raleigh’s watermelon game goes wild.

“Tastes like strawberries on a summer evening”—that watermelon sugar high is more than sticky chins and spitting seeds at the family picnic. The juicy fruit isn’t just a sweet summer snack—it’s a savory superstar hiding in plain sight. Like Baby in Dirty Dancing, who famously “carried a watermelon,” local chefs here are flipping the script—playing on watermelon’s crisp, refreshing bite in everything from spicy salads and smoky grilled dishes to inventive cocktails and dreamy desserts. 

“When we have our mezcal watermelon margarita on the board, the whole neighborhood knows summer is here,” says William & Company owner Lily Ballance. “Everyone sits on our patio with this fragrant and delicious refreshing watermelon pink drink—our favorite drink of the year!”

Packed with hydration and subtle sweetness, the fruit lends itself to endless creativity—even Jubala’s has jumped in with its viral watermelon tonic (read: local heirloom watermelon, yuzu, basil-mint, quinine and “some pretty wild-tasting espresso.”) So, time to rethink watermelon—and taste its surprising versatility—or flex your rind rigour on Watermelon Day Aug. 7 at the State Farmers Market, complete with a NC Watermelon Queen sighting and judging for the state’s largest upward of 300 pounds (!). Whether a dish, drink or hack for spicing up that sweet fruit at home, one thing is certain—Raleigh’s watermelon scene is anything but ordinary.

Watermelon Salad | Stanbury
Dice watermelon into 1-inch cubes and place in shallow serving bowl. Dice Persian cucumber. Toss cucumbers with nuoc cham* and pour over plated watermelon. Top with torn herbs (mint, Thai basil, cilantro), crushed roasted peanuts**, crispy shallots*** and rice powder****.

*Nuoc cham
1/2 cup lime juice
1/2 cup sugar
1/2 cup fish sauce
1/4 cup water
1 serrano

Blend all ingredients until smooth. Stir in 1 Tbsp. sambal and two grated garlic cloves.

**Roasted peanuts
Toast 1 cup raw peanuts at 350 for 5–10 minutes, until aromatic and golden. Crush with bottom of pan.

***Crispy shallots
Toss 1 cup thinly sliced shallots in 1/4 cup cornstarch and fry at 275 till golden brown.

****Toasted rice
Bake 1/2 cup jasmine or sticky rice at 350, tossing every 5 mins. until golden, for a total of ~30 mins. Grind in coffee mill until a coarse powder.

Photo by Forrest Mason, courtesy of William & Company

Hacks

Spiked Melon
Party-ready and Insta-worthy, a spiked melon is the punch bowl glow-up you didn’t know you needed. Hollow, fill (think rosé, sangria or spiked lemonade), chill, serve—done.

Scoops for ’Tails
Poolside pour upgrade: Scoop melon balls into your bev as juicy ice cubes or garnish. Freeze ’em for a chill twist. Pro tip? The real buzz lives in the booze-soaked scoops.

Grilled Slices
Sweet meets heat—grill thick watermelon slices for 2–3 mins per side (or until caramelized) with olive oil, salt and chile powder for a smoky-sweet char that hits every note.

“Ceviche”
Cool, kicky and plant-based—this watermelon ceviche is peak summer in a bowl. Just dice; mix with lime juice, chopped mint, jalapenos and a salt pinch; marinate for 10 mins; and serve chilled.

Popsicles With a Twist
Hydrating and backyard-ready—watermelon pops are the new frozen flex. Blend melon with fresh herbs (basil, mint) and a citrus splash, spike if you like (tequila, rum), then freeze overnight in molds.