A small hemispherical scoop with a sharp rim on a handle, often with two sizes at either end, used to cut uniform spheres from melon, papaya, mango and other soft fruit. The scoop is pressed in, twisted a full turn and lifted out with the ball. It is the tool behind the fruit salad of even melon balls and the Parisienne scoop used for potato and vegetable spheres in classical French cooking.
In daily use it also seeds a halved cucumber or squash, cores a tomato, hollows a strawberry, portions cookie dough and lifts the choke from an artichoke heart. The smaller end makes a neater job of seeding and coring than a spoon.