Season:
Summer
About the vegetable:
One of the many vegetables that is technically a fruit, cucumbers are a favorite for their calming, light scent, refreshing taste, and juicy texture.
How to select:
Pick out long, firm, green cucumbers with no soft spots or discoloration.
How to prep:
Peel if the skin is tough, or leave it on and halve, slice, or chop as desired.
How to store:
Loosely wrap in plastic or with paper towels in a plastic bag, and keep in the refrigerator for up to a week.
Varieties to try:
Armenian, English, garden, kirby, lemon, Persian
Pairs well with:
Basil, cheese, citrus, dill, seafood, tomato, yogurt
Can easily be swapped with:
Celery, jicama, zucchini
Watch out for:
Most seeds are edible, but they can also be scooped out to stuff cucumbers, or enjoy as seedless snacks.
Recipes:
Cooled Cucumber-Avocado Soup
,
Creamy Cucumber-Onion Salad
,
Cucumber Ice Cream
,
Cucumber Mojito Sorbet
,
Greek Bruschetta
,
Greek Salad Skewers
,
Simple Kachumber Salad
,
Sweet Cucumber Salad with Toasted Sesame Oil
,
Tzatziki
,
Watermelon-Jicama Salad
,
Watermelon, Tomato, and Cucumber Salad
