As we enter the summer months, there is another popular vegetable to spotlight – the cucumber. Although some cucumbers are available year round, they are at their best from May through July. Cucumbers are from the same family as watermelon, zucchini, pumpkin, and other types of squash. There are many varieties of cucumber – some are grown to be eaten fresh and others are grown to be pickled.
Scientifically, cucumbers are classified as fruits – since they have an enclosed seed and develop from a flower. Much like other vegetables, such as squash, cucumbers have a somewhat sour-bitter flavor, so they are often perceived, prepared and eaten as vegetables.
The flesh of cucumbers is primarily composed of water, but also contains vitamin C and caffeic acid, both of which help soothe skin irritations and reduce swelling. Cucumbers have a hard skin that is rich in fiber and contains a variety of beneficial minerals including silica, potassium and magnesium.
Cucumbers are also very low in calories – only 16 calories per cup! Therefore, they for a great in-between meal snack.
A few quick serving ideas:
- Mix diced cucumbers with sugar snap peas and mint leaves and toss with rice wine vinaigrette.
- For refreshing cold gazpacho soup that takes five minutes or less to make, simply purée cucumbers, tomatoes, green peppers and onions, then add salt and pepper to taste.
- Add sliced cucumber, lemon wedges, and mint to a pitcher of water to make a refreshing drink.
- Take nonfat sour cream and add chopped/drained cucumber with some garlic for a tasty dip.
Rebecca
