The basket has been updated
Why chop, when you can ball?
Summer salad kohlrabi shot, ballon de mash potato, fondant in the round, your options are endless with this chef’s secret weapon.
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.