The basket has been updated
The melon scoop isn’t done justice. Its own name undersells it, relegating it to a simple monocultural scientific object, when in fact it is an artistic instrument whose limits are bounded only by the chef’s imagination. It is a champion of re-use, re-inventing sorry looking leftovers into dishes often more interesting than the original.
A more accurate description may be the melon/kohlrabi/pineapple/mash/marzipan/chocolate fondant scoop, but that would be more than a mouthful.
5 ways to use the melon scoop, from our chef, Arthur Potts-Dawson:
Peel the whole pineapple then scoop balls out of it. Fill the holes with blackberries, cherries or large blueberries for a sharing dessert.
Ball it, put it in the oven on a high heat. It’s as good as yesterday, with a crunchy skin.
The smaller pieces will go a long way, so if you’re a little short with many hungry mouths to feed, turn your dish into a taster.
Think deconstructed dessert.
It’s in the name.