Its edges have stayed sharp, its handle is comfortable to hold (for small hands, too), and both scoop sizes come in handy regularly. Even if all my melon baller did was ball melons, I’d be grateful.

As a child, my grandmother used to scoop out the ripe melon flesh for me, and I would gobble up the little balls, then tip the melon shell to my mouth to drink the melony juices. I see myself in ...

Most melon ballers can also be used as an ice cream scoop or cookie dough measurer. A melon baller can be used on pretty much any soft food. A good all-rounder when it comes to making spheres out ...

DO AHEAD: Frozen yogurt can be made 1 week ahead. Keep frozen. Using a melon baller, scoop out 1 1/2 cups watermelon balls (and cantaloupe balls, if using) into a small bowl. Cover and chill.

Using a small melon baller, scoop a total of 20 balls from the cucumber and melons. Alternatively, cut the cucumber and melons into 1/2-inch dice. Pour the soup into bowls. Garnish with the melon ...

Using a melon baller, scoop the melon into small balls. Transfer to a bowl, cover, and keep cold. In a bowl of a food processor, add avocados, cucumber, onion, stock, yogurt, lemon juice and half ...

Bring large pot of salted water to boil. Dip 1-inch melon baller or teaspoon-size measuring spoon in boiling water, then fill with rounded scoop of batter. Immerse melon baller in water and shake ...