Watermelon and Grapefruit Salad With Tahini

Name: Watermelon and Grapefruit Salad With Tahini
Total time: 10 min
Yield: 4 to 6
Ingredients: 1 (3- to 4-pound) seedless watermelon, chilled; 2 grapefruit; 1/4 cup tahini; 1/4 cup honey, plus more as needed; Flaky or kosher salt

By Ali Slagle

Updated July 18, 2022

Watermelon and Grapefruit Salad With Tahini — Mark Weinberg for The New York Times. Food Styling by Barrett Washburne.

Total Time: 10 minutes
Rating: 4(111)
Comments: Read comments

This fruit salad is simple to make but thrilling to eat because it hits all the marks of a good salad in surprising ways. The base is crunchy-sweet watermelon and tangy-tart grapefruit. (If you can’t eat grapefruit, substitute orange sprinkled with lemon or lime juice.) These two fruits look similar, but taste different, and that is part of the fun of eating them together. Tahini is used like a nuttier, richer oil, and honey mellows the mix. The balance really depends on the quality of your ingredients, though, so adjust to taste until each bite races between sweet, savory, juicy and creamy.

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Ingredients

Yield:4 to 6

1(3- to 4-pound) seedless watermelon, chilled
2grapefruit
¼cup tahini
¼cup honey, plus more as needed
Flaky or kosher salt

Ingredient Substitution Guide

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Preparation

Step 1
Cut off the top and bottom inch of the watermelon and set it on one of its flat, cut sides. Follow the curve of the fruit to cut away the rind. Cut the watermelon in half through the top, then lay each half on its large cut side. Cut each in half lengthwise, then into ¼-inch-thick triangles. Transfer to a platter, along with any juices.
Step 2
Working with one at a time, cut off the top and bottom of each grapefruit, then set it on one of its flat, cut sides. Follow the curve of the fruit to cut away the peel and pith. Cut in half through the top, then lay each half on its cut side. Cut in half lengthwise, then into ¼-inch-thick triangles. Remove seeds. Transfer to the platter of watermelon, along with any juices.
Step 3
Drizzle the tahini over the fruit, followed by the honey. Sprinkle with salt. Taste. If it’s bitter, add more honey. If it’s dull, add more salt and honey. Eat right away.

Ratings

4 out of 5

111 user ratings

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Comments

Lisa2 years ago

I put the tahini and honey in a small cuisenart and blended till nice and smooth. Then sprinkled the salt on top. Was really tasty with the watermelon and grapefruit.

Chrisdat2 years ago

I made this as an appetizer, but it turned to soup by the time it made it on salad plates. I would recommend individually plating the watermelon and grapefruit just before serving (don’t mix in a bowl and let sit), then drizzle the tahini-honey sauce over each plate. The taste is delicious, but a soupy mess in a bowel is unappetizing and difficult to eat.

Chantel2 years ago

This was not as flavorful as I was hoping and incredibly soupy.

Christa1 year ago

I love this salad, as I love virtually all of Ali Slagle's recipes, and it really hit the spot on a 90 -degree day. Very simple to make, and a great combination of flavors, as I love tahini as well as grapefruit, and I used a wonderful locally produced honey.

Christa2 years ago

What a terrific combination of ingredients, and I was blessed to be able to use locally made honey--I love Ali Slagle's recipes and look forward to every one.

Chantel2 years ago

This was not as flavorful as I was hoping and incredibly soupy.

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