Preheat your grill to HIGH, or 450F-500F.

Slice the watermelon into ½” thick pieces.

In a small bowl, combine the zest of 1 lime, the juice of 2 limes, and hot honey. If adding, whisk in the orange juice, as well.

Grill the watermelon directly on the grill racks for 1 minute on each side.

Remove to a rimmed serving dish, then drizzle with the zesty hot honey mixture.

Garnish with flaky salt to taste before enjoying immediately.

Create a slit halfway through each pitted medjool date.

Stuff the dates with a bite-sized piece of parmesan or feta cheese. Gently press the edges of the date around the cheese to help seal it in.

Layer 4-5 stuffed dates on a wooden skewer.

Grill date-side down directly on your preheated grill for 5-6 minutes, until cheese is bubbly on top and dates are slightly charred on the bottoms.

Drizzle with the hot honey and garnish with orange zest to enjoy.

In a grill-safe cast iron skillet, toss together the sliced peaches, hot honey, and lemon juice.

Score the top of the brie cheese both vertically and horizontally. Set aside on a separate plate.

Place on a heated grill to cook for 10-15 minutes, stirring occasionally to prevent any burning.

Once the peaches are tender and caramelized, create a well in the center of them to add the prepared brie.

Cook for 4-5 minutes, until melted.

Drizzle with additional hot honey and garnish with freshly chopped basil. Enjoy immediately with crostini.