The Culinary Connoisseur
Quite a Cumber
Dec
some of their fellow vegetables, it would be wrong to underestimate their
health benefits. In addition, cucumbers are now known to contain phytonutrients
that lower chronic inflammation and even risk of cardiovascular diseases and
certain cancers. In several recent studies, cucumber have been referred to as
an “anti-diabetic” food, showing lower risk of type 2 diabetes in
study participants who included cucumbers in their meal plans. Because cucumbers are composed of about 96%
water, they are great for promoting hydration and can help you meet your daily
fluid needs.
be divided into two basic types: slicing and pickling. Slicing cucumbers
include all varieties that are eaten fresh. These varieties are usually large
in size and thick-skinned. Their size makes them easier for slicing, and their
thick skin makes them easier to transport without damage.
cultivated not for consumption in fresh form, but for processing into pickles.
While pickling cucumbers can always be eaten fresh, their smaller size and
thinner skins make them easier to ferment and preserve.
climates and have been widely cultivated worldwide. They are believed to have
originated in Asia, Both in parts of China and southern regions of India, Sri
Lanka, Myanmar, and Thailand. At present, China is by far the world’s largest
producer of cucumbers with over 54 million tons of total production
consumption and 100,000 acres of cucumbers grown for pickling are planted in
the U.S. each year. Demand for cucumbers from U.S. consumers means that a
greater amount of this much-loved vegetable gets imported into the U.S. –
primarily from Mexico – than gets produced domestically.
cukes count as vegetables in terms of supermarket organization, but not in the
world of science where they are considered fruit because they contain seeds. They
are more related to watermelon than carrots or lettuce. The truth is
in the seeds.
up on other cucumber salads!
1/2 cup chopped green bell pepper
2 cups corn kernels, fresh or canned, drained
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, crushed
2 tablespoons lime juice
1 teaspoon fresh parsley, checked and minced*
2 teaspoons fresh cilantro, checked and minced*
1/2 teaspoon dried dill weed
1/2 teaspoon salt
In a medium bowl, stir together the cucumbers, tomatoes,
green pepper, corn, jalapeno pepper,
onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and
refrigerate for 1 hour. Serve with tortilla chips.
Chilled Cucumber Soup with Sriracha Cream
topping
1/2 cup cold water
1/2 tablespoon white vinegar 3 teaspoons kosher salt, divided
1 ripe Haas avocado, peeled and pitted
1/2 tablespoon fresh lemon juice
1 (8-oz) container plain yogurt
2 finely chopped scallions
1 1/2 teaspoons sriracha
kosher salt in a blender or food processor until smooth. Chill in the fridge
while preparing the cream.
teaspoon salt until smooth. Whisk in yogurt, sriracha and scallions.
cream and a sprinkle of chopped scallions.