In celebration of its second birthday, Tokyo's Dominique Ansel Bakery introduced an all-new refreshing summer treat that's being called 'What-a-Melon Soft Serve.'
The hybrid fruit dessert is made up of a single watermelon slice that has a middle section that has been hollowed out and filled with homemade watermelon soft serve. The inventive watermelon dessert is topped off with chocolate "seeds" and a sea salt sprinkle.
Several restaurants and cafes are now using the natural shells of fruits and vegetables as the vessels for serving food and beverages. While this has been done for quite some time with gourds and coconut halves, more unusual fruit- and vegetable-based containers are emerging to create novelty menu items that almost demand to be shared on social media.
Ice Cream-Filled Watermelons
Tokyo's Dominique Ansel Bakery is Selling 'What-a-Melon Soft Serve'
Trend Themes
1. Fruit-based Vessels - Using natural fruit shells as containers for food and beverages presents an opportunity for novelty menu items and social media sharing.
2. Watermelon Dessert - Creating inventive watermelon desserts, such as the 'What-a-Melon Soft Serve,' can offer a refreshing summer treat and attract customers.
3. Sweet and Salty Combinations - Pairing sweet desserts with a touch of salt, like the sea salt sprinkle on the watermelon soft serve, can create unique flavor profiles.
Industry Implications
1. Restaurants - Restaurants can incorporate fruit-based vessels to serve their dishes and attract customers through visually appealing and shareable presentations.
2. Cafes - Cafes can offer watermelon desserts as a refreshing summer treat and use fruit-based vessels to serve their beverages, providing unique experiences to their customers.
3. Dessert Shops - Dessert shops can experiment with sweet and salty combinations in their creations, like adding a sea salt sprinkle to their ice cream-filled watermelons, to offer unique and memorable flavors.