Limited Edition Collector Blades
How to Cut and Eat Kumquats
How do you cut kumquats? Rinse them, trim off the stem end, then slice crosswise into thin rounds. Use the knife tip to flick out the seeds. You can also halve them lengthwise to seed them quickly. Our pick is the Dalstrong Gladiator 3.5" Paring Knife ($35), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Its small, precise blade slices the tiny citrus into thin rounds and flicks out seeds without squashing the fruit.
Kumquats are olive-sized citrus fruits eaten whole, peel and all. The peel is sweet and the flesh is tart.
Cuts and uses
| Cut | Best for |
|---|---|
| Whole | Snacking |
| Thin rounds | Salads, cocktails, garnish |
| Halves | Candying and marmalade |
| Chopped | Salsas and relishes |
Step by step
- Rinse. You'll eat the peel, so wash well.
- Trim. Cut off the stem nub.
- Slice. Cut crosswise into thin rounds.
- Seed. Remove seeds with the knife tip.
Small-fruit knife tips
Small, round fruit rolls easily, so steady it on a folded towel or cut a thin flat side first. Keep fingertips curled back, and use a short, sharp paring knife for control. A sharp edge needs less pressure, so it's less likely to slip off smooth skin.
How to eat a kumquat whole
Roll it gently between your fingers to release the oils in the peel, then pop it in your mouth. The sweet peel balances the tart juice.
Choosing and storing
Pick firm, glossy, deep orange fruit. Store at room temperature for a few days or in the fridge for up to two weeks.
Ideas
- Candied kumquats simmered in sugar syrup
- Sliced over salads with greens and nuts
- Muddled in cocktails
- Kumquat marmalade
- Chopped into a relish for roasted fish
Knife safety for firm produce
Hard, round, or knobby vegetables cause more kitchen slips than anything else. Always cut a flat side first so the piece sits still on the board, curl your fingertips under, and let the blade do the work. A sharp edge needs less force, so it's less likely to skid off a tough skin. Put a damp towel under your cutting board to stop it moving, and keep the knife edge honed between sharpenings.
Prep ahead
Most firm vegetables can be washed, peeled, and cut a day ahead. Store cut pieces in an airtight container in the fridge, and if they brown quickly, keep them covered in cold water with a squeeze of lemon until you cook.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for cutting kumquats?
A small paring knife. The Dalstrong Gladiator 3.5" Paring Knife ($35) slices thin rounds and removes seeds easily.
Do you eat the kumquat peel?
Yes, the peel is the sweet part.
Do kumquat seeds need removing?
They're edible but bitter, so most people remove them.
How do you know a kumquat is ripe?
It's deep orange and firm.
Can you cook kumquats?
Yes, they're great candied or in marmalade.
