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.