A rastrello is a small, sharp-edged spoon designed for scooping the pulp from a halved citrus fruit. Its bowl carries serrated or pointed edges that cut through the segment membranes, letting the diner lift out the juicy flesh cleanly while leaving the bitter pith and peel behind. It belongs to the family of specialist tableware, alongside grapefruit spoons and lobster picks, that grew up around formal dining. Though rarely seen in everyday kitchens, where a teaspoon does the job, the rastrello still appears in traditional table settings and catering services that serve citrus as a palate cleanser or dessert course. Its narrow, precise design shows how even simple fruit service once merited its own dedicated tool.