School of tapas: Sauteed watermelon with honey and mint
Recipe Type: Appetiser
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Watermelon marinated in honey, vinegar and mint, then sauteed.
  • ½ peeled, sliced watermelon
  • 1 heaping tablespoon of honey
  • 2 tablespoons Spanish Sherry vinegar (or plain white wine vinegar)
  • 1 good bunch of mint leaves
  • Salt to taste
  • Olive oil for sauteeing
  1. Arrange slices of watermelon on a large dish. Wash and dry the mint, then mince finely with a knife.
  2. In a bowl, mix honey, vinegar and chopped mint. Stir vigorously. Spread this marinade on the slices of watermelon and let stand at least 15 minutes.
  3. In a nonstick skillet, pour a little oil and smear the entire surface with a kitchen brush. Put the pan on high heat and when hot, place the watermelon slices wetted in the marinade. Let the slices sautee 3 or 4 minutes per side; you'll notice them change to an orange-reddish color.
  4. Once done, remove to a platter and cut into bite-sized pieces or the size you prefer. Serve as an appetizer on a hot day, barely warm or at ambient temperature.
Recipe by Honest Cooking at