When watermelons are grilled or baked they lose their granular texture and can even be used as meat substitute, a “watermelon steak”.

If the steak is baked, a texture like raw fish can result, Boston Phoenix writer Robert Nadeau comparing a grilled watermelon to seared, raw tuna. He added that the flavor of the fruit “isn’t sweet, although it isn’t meaty either, but enough of the browning comes through to make it a little like a piece of meat”.When well cooked, most of the fruit’s water evaporates, concentrating flavor and texture while leaving the steak tender and juicy, “kind of like a fillet steak”