Parisienne is a term that can refer to a tool used for scooping balls of fruit or vegetables, or the balls themselves. They come in different sizes and range from about 1 to 3 centimeters. They’re frequently used to make pearls out of melon, potato, squash, etc.

To pearl using a Parisienne scoop, press the circular end down into the fruit and rotate in a downwards motion. If pearling tougher fruits, use your thumb for leverage. Lift, and flick out your orb of fruit. If balling squash or other starchy fruits or vegetables, it is handy to have a bain of water to give your scoop a quick rinse every so often. This washes off the sticky starch for easier and quicker pearling.

Use a Parisienne scoop for a more refined presentation.