Every kitchen has its heroes: the trusty chef’s knife, the wooden spoon worn smooth by years of stirring, the colander that always seems to disappear when you need it. And then there’s the melon baller—officially, the Parisienne scoop—a tool most of us forget we own until a recipe or a sudden burst of ambition requires it. But once you start using one, you realise it’s more than a novelty gadget. It’s a cutting tool in its own right.
That’s the bit most people overlook. We tend to equate “cutting” with blades—slicing, chopping, dicing. But tools like the melon baller remind you that cutting can be sculptural. Instead of the straight edges and defined cubes a knife gives you, the melon baller cuts perfect spheres. It makes shapes you can’t get with a blade, quickly and consistently. One gentle twist and you’ve got a smooth, glistening little orb. It’s almost satisfying enough to count as therapy.
Of course, it isn’t the most economical tool. Let’s be honest: every ball it creates leaves behind awkward negative spaces you can’t do much with besides eat straight from the rind like a goblin. But the trade-off is worth it when you’re after elegance or uniformity. There’s something celebratory about round fruit—suddenly your breakfast looks like hotel buffet fruit, your kids think you’re a genius, and your cocktail garnish looks far fancier than the effort involved.
Where the melon baller shines is in quick garnishes. Scooped butter for steaks, tiny balls of mozzarella for a salad, sweet potato spheres you can roast into little caramelised nuggets. And of course, the classic: neat spheres of melon in every colour you can find. It’s a small tool that brings a tiny spark of joy—and a surprising amount of versatility—to everyday cooking.
Below are two recipes that celebrate the Parisienne scoop the way it deserves.
1. Melon Ball Salad with Honey-Lime Dressing
Serves: 2–3
Ingredients:
- 1 small watermelon
- 1 cantaloupe
- 1 honeydew
- Zest of 1 lime
- 2 tbsp lime juice
- 1 tbsp honey
- A pinch of salt
- A few mint leaves, sliced
Method:
- Use a melon baller to scoop balls from all three melons; place in a bowl.
- Whisk lime zest, lime juice, honey and salt.
- Pour dressing over the melon balls and toss gently.
- Add mint just before serving.
- Serve chilled, preferably in a cold bowl on a warm afternoon.
2. Pomme Parisienne (Buttered Potato Balls)
Serves: 2
Ingredients:
- 400g potatoes (waxy variety works best)
- 25g unsalted butter
- 1 tbsp oil
- Salt and pepper
- Optional: chopped parsley
Method:
- Peel potatoes and scoop small balls using a melon baller.
- Heat oil and butter in a pan until foamy.
- Add potato balls and cook on medium heat, rolling them occasionally.
- Season with salt and pepper.
- Cook until golden and crisp on the outside, tender inside (about 15–18 minutes).
- Finish with parsley if you like.
Think of the Parisienne scoop as a reminder: cooking isn’t always about efficiency. Sometimes it’s about pleasure—shaping food into something playful, elegant and a little bit unnecessary. And honestly, that’s reason enough to keep one in your drawer.
