The exact form called "佛手瓜壶" is not universally standardized in the published teapot canon and can be ambiguous: the name literally combines 佛手 (Buddha’s Hand, a fingered citrus) and 瓜壶 (gourd teapot), so examples may vary by maker. With that caveat, here's a safe, general description.

Brief history
Teapots shaped after fruits, vegetables and auspicious objects have long been a feature of Chinese teaware, especially among Yixing (zisha) artisans from the late Ming into the Qing dynasty and into modern studio pottery. Craftsmen often adapted natural forms and religious or auspicious motifs to create small, intimate vessels for gongfu tea. Forms inspired by Buddha’s Hand and gourds both carry symbolic associations—blessings, longevity and good fortune—and have been repeatedly reinterpreted by potters over centuries.

Shape note
A 佛手瓜壶 typically evokes organic contours: a compact, lobed or ribbed body suggesting a gourd or fingered citrus, a closely fitted lid, and a spout/handle integrated into the natural silhouette (often vine- or branch-like). It is generally small, balanced for pouring, and emphasizes sculptural, tactile qualities as much as function.
Wood-fired handmade Yixing teapot made from Duanni clay sourced from the original Huanglongshan mine. Xu Shun Wei.