Apple Cucumber

An apple cucumber gets its name because of its resemblance to a green apple. It has a crispy, juicy flesh, very sweet taste, and can be eaten without peeling the skin off. After it ripens, it develops soft prickles or spines that are white. The general color of this cucumber, which is classified as a fruit and not a vegetable, is light green with occasional white markings from end to end.

In Season: Late Spring

Health Benefits: Apple cucumber contains small amounts of vitamin C, vitamin A, calcium, and iron. It is very low in calories and will be a good snack choice for those watching their caloric intake.

How to Prepare: Apple cucumbers can be eaten raw or made into a dip. They can also be sauteed, steamed, and even stuffed like a zucchini. To stuff apple cucumbers, the seeds should be removed and then filled appropriately with a favorite stuffing. Soups can also be made with them and can be combined with onions, peppers, tomatoes, and spices. The soup can either be served cold as a refreshing appetizer or slowly cooked with meat and chicken and served with warm bread for a hearty meal.

What to Look For: The cucumbers should have round edges and possess a light green, unblemished appearance. If the cucumber appears wrinkled, yellow, or bruised it may not be fresh and should be avoided. 

How to Store: When storing apple cucumbers at home, they should be refrigerated, and will keep for up to three days. Also, if only a portion of the cucumber has been used, the remaining portions should be tightly wrapped with plastic wrap or kept in an airtight container.

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