Even if all my melon baller did was ball melons, I’d be grateful. But it’s also a great tool for other summer produce. A shallow nip using the smaller scoop effortlessly hulls strawberries.

Meanwhile, cut the melon into quarters, and scoop out and discard the seeds. Thinly cover the bottom of a saute pan with about one tablespoon of the olive oil, holding back the rest; arrange the ...

Using a sharp knife, cut the melon in half, scoop out the seeds and discard. Cut each half into four. Remove the rind by slipping the knife between the melon flesh and rind, then cut the melon ...

Refrigerate for about three hours, or until set. Slice the melon in half, taking care not to loose any of the liquid. Scoop out the seeds and melon juice from the centre of the cavity into a sieve ...