Limited Edition Collector Blades
How to Peel and Pit Lychee
How do you peel and pit a lychee? Score the bumpy shell lightly around the middle with the tip of a paring knife, or pinch near the stem and peel it away with your fingers. Then slit the white flesh lengthwise down to the seed and pop the shiny brown seed out. Our pick is the Dalstrong Gladiator 3.5" Paring Knife ($35), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A small, pointed blade scores the shell and slips around the seed neatly, keeping the delicate fruit intact.
Lychees are small, fragrant fruits with a bumpy red shell and sweet, floral, translucent flesh. They are easy to prep once you know the trick.
Quick reference
| Step | Tool |
|---|---|
| Score the shell | Paring knife tip |
| Peel | Fingers |
| Remove the seed | Paring knife slit, then squeeze |
| Serve | Whole or halved |
Step by step
- Rinse.
- Score. Make a shallow cut through the shell around the middle, without cutting deep into the fruit.
- Peel. Pull the shell halves away.
- Slit. Cut lengthwise through the flesh down to the seed.
- Remove the seed. Squeeze gently or pry it out with the knife tip, then discard it.
Fresh vs canned
Canned lychees are already peeled and pitted and packed in syrup, which makes them handy for desserts and drinks. Fresh lychees have a brighter, more floral flavor and firmer texture. Rambutan and longan are close relatives and are peeled and pitted the same way.
Don't eat the seed
Lychee seeds are not edible; always remove and discard them.
Ripeness and buying
Choose lychees with bright, firm shells and a sweet smell. Brown, cracked or soft shells mean the fruit is past its best. Lychees don't ripen after picking, so buy ripe.
Serving ideas
- Chilled, as a snack
- In fruit salads with mango and melon
- Muddled into drinks or sparkling water
- With coconut desserts
Small-fruit knife tips
Small, round, slippery fruit is where most kitchen cuts happen. Always create a flat surface or steady the fruit on a folded towel, keep your fingertips curled back, and cut away from your hand. A short paring knife gives far more control than a big chef's knife for this kind of work, and a sharp edge needs less pressure, so it's less likely to slip.
Storing
Keep unpeeled lychees in a bag in the fridge and eat within a few days. Peeled lychees freeze well. See also how to cut passion fruit.
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 pitting lychee?
A small, pointed paring knife. The Dalstrong Gladiator 3.5" Paring Knife ($35) scores the shell and frees the seed neatly.
Can you eat lychee seeds?
No. Always remove and discard the seed.
How do you peel a lychee?
Score the shell around the middle and peel it off.
Do lychees ripen after picking?
No. Buy them ripe, with bright shells.
How long do lychees last?
A few days in the fridge, unpeeled.
